272 MINNESOTA STATE HORTICULTURAL SOCIETY. 



FOOD PREPARATIONS. 



CEREALS. 



BY CLARA S. HAYES, ST. ANTHONY PARK. 



"Cereals," preparations of the various grains, are becoming so generally 

 used that every one should know the best method of cooking them. The 

 cereals should be highly appreciated by those who wish to live economi- 

 cally and well. Their food value is quite well known as some one or more 

 than one grows in almost every climate except the frigid, and until our 

 means of transportation were so well perfected each was a staple article 

 of food in its native place. They are very valuable and economical foods 

 containing as they do all the food elements necessary for our sustenance. 

 Rice is, however, an exception, being largely starch. The nitrogenous 

 food is obtained from cereals at much less expense than from meal, eggs, 

 milk, etc. 



The cereals are not only an excellent food, but when rightly prepared 

 are eaten with a relish and thoroughly enjoyed, instead of being eaten 

 from a sense of duty. It is much better to serve cereals for supper than 

 for breakfast as they can be much more perfectly cooked. The cooking 

 of cereals requires little of the cook's time and attention, but if thoroughly 

 prepared, must have a long, slow cooking, and if wanted for breakfast 

 must often be partly cooked the evening before. It is strange that in so 

 many homes oat meal is served morning after morning, instead of keeping 

 on hand a number of the different cereal preparations which would give 

 that variety which is so pleasing. We now have six or eight preparations 

 made from wheat, almost as many from oats and corn, also a few of barley, 

 rice and rye. Keep a small portion of these in store, and relieve the 

 monotony of oat meal. 



The cooking of rice has received much attention. The one object 

 sought,however, being large, unbroken, separate grains. To obtain this 

 result the rice is boiled in a large quantity of water, drained, and some- 

 times it is even rinsed with cold water after the water in which it is 

 boiled is drained off. This gives the separate grain, but the flavor is not 

 so good and it is a waste. A better way to cook rice is to wash the rice well 

 to remove all dirt and also the loose starch. This is very important if the 

 grains are to remain separate when cooked. After the rice is washed, 

 change the water until it is clear, and cook in half milk and half water, 

 using three measures of liquid for one of rice. Cook either in a farina or 

 milk boiler, or better still in a covered pail set in a kettle of water and 

 closely covered. 



The one important thing in cooking cereals is to cook slowly for a long 

 time, using the same utensils as in cooking rice. One level teaspoonful 

 of salt to each quart of liquid seems to give the best flavor with all except 

 the preparations of corn. For corn make the measure of salt a very little 

 more generous. Put cereals to cook in boiling water and stir as little as 

 possible. Stir up or rather lift from the bottom occasionally until you 

 have a homogeneous mixture, then put on the cover, place in the hot 

 water, cover closely and let it cook, not stirring any more. Do not serve 

 cereals with milk. You can well afford to use cream, for the cereal is 



