Cereals

Boiled Cereals

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Table for Cooking

Kind of cereal	Proportion of water to cereal	Boiling time
Prepared oats	1 cup water to ½ cup cereal	2 hours
Prepared wheat	2 cups water to ½ cup cereal	45 minutes
Hominy	2 cups water to ½ cup cereal	1 hour
Rice	1½ cups water to ½ cup cereal	45 minutes
Corn-meal	2 cups water to ½ cup cereal	3 hours

Directions

1. After consulting the above table, measure out the proper amount of boiling water into the upper part of the double-boiler, add ½ teaspoon of salt for each cup of water used, and place the upper part of the boiler directly over the fire.
2. Pour the cereal slowly into the boiling water, stirring all the time.
3. Let the cereal and water boil directly over the fire for three minutes, stirring constantly.
4. Pour boiling water into the lower part of the boiler, set the upper part in place over the lower part, and let the cereal cook the required time as shown in the above table.

Remarks

Rice should be washed before cooking by putting it in a strainer and letting cold water run through it, at the same time rubbing the grains of rice between the tips of the fingers.

Fried Cereals

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Boil any cereal according to the above directions. Pour it into a bowl to cool, then pack it into a buttered baking-powder box, put the cover on the box, and let it stand overnight. When needed for use, take the cereal from the box and cut it into slices about ¼ of an inch thick. Dip each slice in flour, and brown it in a little hot fat in a frying-pan. Serve with maple syrup.

Oatmeal, corn-meal, and hominy are especially suitable for frying in this way.

Boiled Macaroni

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Ingredients

• ¾ cup macaroni—broken into one-inch pieces
• 2 quarts boiling water
• 1 tablespoon salt
• White Sauce No. 2 or Tomato Sauce

Utensils

• Saucepan
• Quart measure
• Colander

Directions

1. Pour the boiling water into a saucepan over the fire, add the salt and macaroni, and boil for twenty minutes.
2. Pour the macaroni from the saucepan into a colander, letting the water drain away; then pour cold water over the macaroni.
3. Prepare White Sauce No. 2 or Tomato Sauce, add the boiled macaroni to the sauce, and reheat.

Baked Macaroni

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Add 1 cup of White Sauce No. 2 to Boiled Macaroni, put the mixture in a buttered baking-dish, cover with bread crumbs, and bake until it browns on top. Tomato Sauce may be used instead of White Sauce, if desired.

Baked Macaroni with Cheese

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Put a layer of Boiled Macaroni in a buttered baking-dish, and cover it with grated cheese. Repeat these alternate layers of macaroni and grated cheese until all the macaroni has been used; then pour one cup of White Sauce No. 2 over the mixture, cover it with buttered crumbs, and bake until it is brown on top.

Remarks

Spaghetti may be used in place of macaroni in this and the two preceding recipes (Boiled Macaroni and Baked Macaroni).

Rice Croquettes

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Ingredients

• ¼ cup rice
• 1 egg
• 1 teaspoon butter
• ¼ teaspoon salt
• Bread crumbs
• Fat for frying

Utensils

• Strainer
• Saucepan
• Plate
• 2 bowls
• Dover beater
• Frying-kettle
• Colander with paper

Directions

1. Wash the rice in a strainer.
2. Put a pint or two of hot water into a saucepan, set the saucepan over the fire, and let the water come to a boil.
3. Add the rice to the rapidly boiling water, and allow it to boil twenty minutes.
4. Take from the fire, drain off the water through a strainer, put the rice in a bowl, and add the butter and salt.
5. Beat the egg in a bowl, add half of it to the rice, and mix well.
6. Put the rice on a plate, spreading it out thinly, and let it become thoroughly cold.
7. Mould the rice into small balls or cylinders, dip each ball in the beaten egg in the bowl, then roll it in crumbs, and fry in deep hot fat until well browned.
8. Put each croquette as it is taken from the fat onto soft crumpled paper in a colander.

Hot Beverages

The Plain Sailing Cook Book

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• Frontmatter
• Preface
• Introduction
• Equipment and Supplies
• General Kitchen Necessities
• Preparing and Mixing Utensils
• Cooking Utensils
• Staple Supplies
• Handling the Recipe
• Directions for Measuring
• Regulating the Heat
• A Few Definitions
• Some Useful Suggestions
• Recipes
• Soups
• Fish
• Meats
• Poultry
• Vegetables
• Salads and Salad Dressings
• Pastry
• Puddings
• Cakes, Cookies, Etc.
• Ice Cream and Ices
• Hot Beverages
• Cereals
• Eggs
• Hot Breads and Griddle-Cakes
• Fruits
• White Sauces
• Index
• About This Digital Edition