Place in the fireless cooker for 3/4 hour. This food may be served as a border around meat.
QUESTIONS
In your own way, explain the principle of "cooking without fire."
What ingredient does Corn-meal Mush for "Frying" contain that plain Corn- meal Mush does not? What is the use of this ingredient in Corn-meal Mush for "Frying"? (See Wheat Flour and Corn-meal.)
How does the method of preparing Corn-meal Mush for "Frying" differ from the usual method of cooking cereals?
How many cupfuls of corn-meal in one pound? Of rice in one pound? What is the price per pound of corn-meal and rice?
LESSON XXIII
CEREALS FOR FRYING OR BAKING
"FRIED" OR BAKED MUSH
Cut Corn-meal Mush for "Frying" into slices 1/3 inch thick. Dip each slice in flour and brown in a little hot fat (butter or substitute, or a slice of salt pork fat may be used).
The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven.
Instead of spreading the mush with fat, the slices may be dipped in cracker or fine dried bread crumbs, then dipped into egg mixture--1 egg beaten and diluted with 1 tablespoonful of water--and again dipped into cracker or bread crumbs. Place the "breaded slices" in a dripping pan, put fat in bits over the top and bake for about half a hour or until the crumbs are brown.
Hot mush may be served plain or with sirup.
In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then "fried" or baked.
FRENCH TOAST
1 or 2 eggs 1 cupful milk 1/4 teaspoonful salt 6 or 8 slices of stale bread
Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture. Heat a griddle or "frying" pan and place a little butter or substitute, or a combination of butter and some other fat, in the pan. Brown the bread on one side in the hot fat. Place a bit of fat on the top of each slice, turn, and brown the other side. Serve hot. A mixture of powdered sugar and cinnamon, or sirup is sometimes used in serving French Toast.
SIRUP
1/2 cupful corn sirup (dark) 1/4 cupful boiling water 2 tablespoonfuls brown sugar 1/8 teaspoonful salt 1 teaspoonful vanilla
Mix the corn sirup, sugar, water, and salt. Heat until the boiling point is reached. Cool and then add the vanilla. If it is desired to serve the sirup hot, its flavor is improved by the addition of 1 teaspoonful of butter.
QUESTIONS
In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?
Since it is desirable to serve the slices of toast whole, which are the better for French Toast,--large or small pieces of bread?
What is the advantage of placing a bit of fat on each slice of bread just before turning it?
Why is it advisable to add butter to the sirup only when the latter is to be served hot?
What is the purpose of adding sugar to corn sirup? (See Corn Sirup.)
LESSON XXIV
POWDERED CEREALS USED FOR THICKENING
EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.--Pour 2 tablespoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame. Is the mixture smooth? Examine the center of a "Jump." How does it compare with uncooked starch? Are all the starch grains swelled and semisoluble?
EXPERIMENT 23: SEPARATION OF STARCH GRAINS WITH COLD WATER.--Mix 1 teaspoonful of flour with 1 teaspoonful of water. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain clearly the use of cold water in this mixture.
EXPERIMENT 24: SEPARATION OF STARCH GRAINS WITH SUGAR.--Mix 1 teaspoonful of flour with 1 teaspoonful of sugar. Add 2 table-spoonfuls of boiling water, stir, and heat. Is the mixture smooth? Carefully explain the use of sugar in the mixture.
EXPERIMENT 25: SEPARATION OF STARCH GRAINS WITH FAT.--Mix 1 teaspoonful of flour with 1 teaspoonful of fat. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain the use of fat in this mixture.