Many of them contain about 75 per cent of starch. They also contain ash and a substance which builds the body. Because they are widely distributed in various climates, they have an important place in man's diet.
At market one finds two classes of cereals sold as breakfast foods--(1) the ready to eat and (2) the uncooked or partially cooked grains. The ready-to-eat cereals cost much more per pound than the cereals that require cooking. The difference in the price per pound, however, is not an accurate difference in the cost of the two, for the cost of the fuel in cooking grains at home must be taken into consideration.
Of the cereals that require cooking, those that are partially cooked are doubtless the more popular. Many of these such as rolled oats or wheat are steamed and rolled. Hence they take much less time to prepare in the home kitchen than the uncooked grains.
All breakfast cereals require long cooking to make them most palatable, the time of cooking depending upon the character of the cellulose and the method of preparing the cereal for market.
Most partially cooked grains are improved by a longer cooking than is usually given them. It is interesting to measure equal quantities of a rolled cereal and cook one quantity for 20 minutes and the other for 1 1/2 hours and taste each. The superior flavor and texture of the well-cooked cereal is well worth the additional length of time of cocking. Grains are also found on sale in bulk and in package. The latter cost more but insure greater cleanliness. Since, however, cereals sold in bulk are those that require cooking, they will be thoroughly sterilized before serving and need occasion no concern regarding their cleanliness.
GENERAL RULES FOR COOKING CEREALS.--Pour the cereal slowly into boiling salted water. Cook directly over the flame for about 10 minutes. Then place over boiling water and cook from 1/2 to 8 hours. Usually one teaspoonful of salt is used for each cupful of cereal. The quantity of water depends upon the kind of cereal. The double boiler is particularly good for cooking cereals. The fireless cooker also is a most satisfactory device for cooking these foods easily and economically.
Starchy foods are most easily digested when well masticated. Dry foods require more mastication than moist foods. It is well then to have the water used in cooking the cereal entirely absorbed. If, when nearly done, the cereal is too moist, uncover the vessel and cook until the excess of water is evaporated.
Care should be taken, however, not to allow a tough skin to form on the top of the cereal. This digests with difficulty. Its formation can be prevented by keeping the cereal covered or by stirring occasionally.
Heat ready-to-eat cereals in the oven until they are crisp.
ROLLED OATS OR WHEAT
3 cupfuls boiling water 1 cupful cereal 1 teaspoonful salt
Prepare according to the general directions, cooking in the double boiler at least 1 1/2 hours.
CREAM OF WHEAT OR WHEATENA
3 cupfuls boiling water 1/2 cupful cereal 1 teaspoonful salt
Prepare according to the general rule, cooking in the double boiler at least 1/2 hour.
A few minutes before taking from the fire, 1/2 pound of dates, cleaned, stoned, and cut into pieces, may be added. Raisins or figs may also be used with Cream of Wheat and other cereals.
QUESTIONS
How would the temperature of boiling water be affected if a cupful of cereal were poured into it all at once? From this explain why cereals should be added slowly to the boiling water.
Compare the cooked and uncooked cereal. How does it change in appearance and quantity?
Why are cereals not cooked entirely over the naked flame?
What is the price, weight, and measure of a package of Rolled Oats or Wheat? Of a package of Cream of Wheat or Wheatena?
What is the cost of the quantity of cereal indicated in the recipes above?
Calculate the difference in the cost per pound of ready-to-eat and uncooked cereals.
LESSON XX
CEREALS: RICE (A)
POLISHED AND UNPOLISHED RICE.--At market one finds two kinds of rice,--one white and pearly in appearance called polished rice, and the other, gray or brown and lusterless called unpolished rice.