FOOD PREPARATIONS. 273 



such a cheap food and so little of it is required for a meal, a half pound 

 of rolled wheat costing Ave cents a pound, for instance, being sufficient 

 for six people. 



' The table annexed gives the amount of liquid and time required for 

 cooking cereals. The amount of liquid varies slightly for different brands, 

 but the variation is very small. If you wish to serve the cereal cold, use 

 one-fourth more water. 

 Wheat— 



1. Pearled, 1 cup to 5 cups of water, cook 4 or 5 hours. 



2. Cracked, 1 " " 4 " " " " 3 " 4 " 



3. Rolled, 1 " "3 " " " " lito3 " 



4. Farina, 1 " "4 of water and 4 cups of milk, cook I to 1 hour. 



5. Farinose,l " " 4 " " " 4 " " " " i " 1 " 

 Oatmeal— 



1. B-oatmeal, 1 cup to 4 cups of water, cook 3 to 6 hours. 



2. C- " 1 " "4 " " " " 2|" 4 " 



3. Avena (rolled oats) 1 cup to 3 cups of water, cook H to 3 hours. 

 Corn— 



1. Coarse hominy, 1 cup to 6 cups of water, cook 5 to 10 hours. 



2. Fine fc! 1 " "5 " " " " 3 " 5 " 



3. Corn meal 1 " "4 " " " " i " 2 " 



4. Cerealine, 1 " "1 " " " " i " 1 " 

 Barley— 



1. Pearled, 1 cup to 5 cups of water, cook 4 or 5 hours. 



2. Rolled, 1 " " 3 " " " " li '• 3 " 



BREAD A"ND CAKE MAKING. 



BY MRS. O. C. GREGG, MINNEAPOLIS. 



It has been requested of our committee to prepare notes on such old 

 and new methods of making bread and cake as we think should be more 

 widely known. 



Let us first answer the question — "What is the object of bread making?" 

 It is to prepare the crude material, flour, in such a manner that it will be 

 palatable, nutritious and digestible. 



As we take flour in our hands, fine and beautiful as it may be, it would 

 not be attractive or scarcely satisfactory to the appetite in a most ravenous 

 condition; and if it be not prepared so as to preserve its nutritiousness it 

 cannot do the work assigned it in supplying the wants of these bodies of 

 ours, which need constant rebuilding. 



When we consider the various results of the bread makers of our land — 

 the light, fluffy production of the average baker, almost deficient 

 in substance and nutriment, and the tough, horny loaf of the poor cook 

 or ignorant housewife, compared with the light and tender, as well as 

 sweet and nutritious offering of the domestic amateur or professional 

 adept, we cannot fail to see the wisdom of investigating the principles 

 and methods of good bread making. Bread has been called " the staff of 

 life," but it cannot be truly this unless made so as to preserve, as far as 

 may be, the nutriment of the flour of which it is composed. In going 

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