The Cooking of Cereals (Tabular Summary)

Cereal

Amount

OF

Water

Salt

Time

1 c.rolled oats......................................

3 c.

1 tsp.

30-60 minutes

1 c. coarse oatmeal.......

4C

1 tsp.

3 hours or more

1 c. granular cereals (except corn meal)

4-6 c.

1 tsp.

30-60 minutes

1 c. corn meal.........

6 c.

1 tsp.

60 minutes

1 c. rice - boiled........

8 c.

1 tsp.

20-30 minutes

1 c.rice - steamed

2 c.

1 tsp.

1 hour or more

General rules. Remove any foreign substances from cereal. A fireless cooker is efficient, but a double boiler is the best utensil for cooking cereals. Fill lower part 1/3 full of boiling water. It must be kept rapidly boiling while cereal is cooking. If more water is needed before the cooking is completed, boiling water should be used.

Add cereal slowly to rapidly boiling salted water in upper part of double boiler and stir constantly until it thickens, cooking directly over the fire. Place over boiling water to finish cooking. Rice should be washed before cooking.

Combinations Of Cereals And Fruits

Apples In Sirup With Rice I

Ingredients:

1 c. boiling water stick cinnamon

1 c. sugar apples

Method:

Boil sugar, cinnamon, and water together three minutes.

Wash apples, core, pare, and quarter and boil in the sirup until tender. Remove apples from sirup as soon as transparent and continue boiling until a medium-thick sirup is formed. Arrange apples attractively around a mound or mold of cereal and pour sirup over all.

Apples In Sirup With Rice II

Method:

Steam rice in individual molds. Turn out and surround with stewed apples cut in eighths. Uncooked fruits, as oranges, bananas, or strawberries, may be used.

Apples In Sirup With Oatmeal

Method:

Stew pared, cored apples and fill cavities with cooked oatmeal mixed with chopped dates. Pour sirup over apples and serve with whipped cream. This may be served for breakfast or as a simple dessert for luncheon.

Oatmeal With Dates

Ingredients:

1/2 c. oatmeal 1/4 lb. dates

1/4 tsp. salt 1 1/2 c. water

Method I:

Prepare oatmeal as usual. When half cooked, add dates, washed, stoned, and cut in halves; or when oatmeal is cooked, add dates finely chopped.

Method II:

Wash, stone, and cut dates in quarters lengthwise. Using a custard cup prepare a mold by first dipping in cold water. Press pieces of dates against sides of cup, radiating from center like petals. Carefully turn in cereal and cool. Serve with cream.

Note : Cream of wheat, wheatena, and farina may be used with dates. Raisins, figs, or prunes may be substituted for dates.