RECIPES FOR HOME ECONOMICS CLASSES. 27

CEREALS.

Cereals form one of our chief sources of carbohydrate. Those which contain
the bran, such as rolled oats and wheat-flakes, are much richer in mineral
salts, vitamins, and cellulose than those which do not, such as cream of wheat
and polished rice. The cellulose in cereals is tougher and coarser than that
in fruits, and different cereals vary in the quantity and coarseness of this fibre.
For this reason the various cereals require different lengths of time for
cooking. .

Cereals are divided into two general classes, coarse and fine, depending on
the method of manufacture. The coarse cereals are rolled oats, flaked wheat,
and flaked barley; the fine cereals are cream of wheat, farina, and corn-meal.
Cooked cereals are best adapted to growing children, while prepared cereals,
introduced occasionally, give a pleasing variety to the breakfast menu.

~The reasons for cooking cereals are:—

1. To soften the cellulose.
2. To burst the starch-grains and to cook thoroughly.
3. To improve the flavour.

GENERAL PROPORTIONS.

Cereal. Water. Salt. Time.
1 ¢c. coarse. 8 ¢. 1 top: 2-3 hr.
1 c. fines 4-41 e. 1% tsp. 45 min.—2 hr. (for corn-
meal).

1. Have water boiling in upper part-of double boiler; add salt.
2. Add cereal slowly, especially in the case of fine cereal.
8. Cook 5 min. over direct heat, then finish over boiling water.

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Norr.—If cereal is cooked at night, pour a little water over the top to prevent a crust
from forming. Raisins and dates, added to the cereals 10 min. before serving, add
variety.

BOILED RICE.

1 ¢. rice. 7 2 tsp. Salt.
8 c. water.

. Pick over and wash the rice.
. Have water boiling briskly; add salt.
. Add rice slowly in order not to check the boiling.
. Boil, uncovered, until soft—about 25 min.
. Drain in a sieve and pour boiling water through.
Notre.—Test rice by tasting, or by pressing a kernel between the fingers.

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STEAMED RICE.
1c. rice. - 1 tsp. salt.
2% ec. boiling water.
1. Pick over and wash the rice.

2. Put into a bowl; add salt and water.
3. Steam over rapidly boiling water until tender—about 45 min.

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