Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-12-25
TIME AND PREPARATION eoa COOK
ING CgRtAlS.

ING CEREALS.
The main secret In the preparation of
CEREALS 10, thorough cooking; aud this
necessitates cooking them ,io~ H., In the
proper quantity % liquid; for y consld-
cradle length of time. A grr-t deal has
been written about prepsrtug mushes
for the table In FROM tao To twenty
minutes, aud many cooks serve thsm
prepared In that length of time; hut al
cereals are more digcsiible aud much
liner favored when thoroughly cookrd.
The amount Of liquid ps,essary, snd
the length Of time n Qulrd. for cooking
cereals properly, depends greatly on the
nature of the cereal and the method In
which u has been srvund az milled.
The table given below Will be found sp-
proximAtely accurate ~ regards the
proportions of grain aud liquid Ia lie
used, and the length of time required 10
perfectly cook the following grains and
grain products;
PEARLED wiIEAr.-fivc measures Of
liquid to each measure Of wheat. Cook
from four TO six hours.
rEARLED BARLrr.-five measures Of
liquid Ia each measure Of barley. Cook
nom four TO six hours.
CoARsE lioNiNy.-fiye measures Of
liquid 10 each measure Of hominy. Cook
from six 10 ten hours.
FINE IloMiNf.-rour measures al
liquid toeach measure Of hominy. Cook
from four To slx hours.
CoARsE OATNEAL.-rour measures OF
liquid To each measure of oatmeal
Cook from four To six hours.
RoLLrp wuEAr.-1hree measures Of
liquid TO each measure Of wheat. Cool
two hours.
RoLLEp B,RLrr.-Thrce measures Of
liquid 10 each measure Of barley. Cool
two hours.
RoLlrp OArs (Ayens) .-Ihr,e meas
urr. of liquid to each measure Of oats
Cook an hour.
i,icr.-Thrce measures Of liquid Il
each measure Of rice. Cook an hour.
FAnINA.-slx measures % liquid Z,
each measure Of fArinA. Cook half M
hour to an hour.
CEnrALINE fLAkrs.-One measure al
liquid 10 each measure Of cerealine
Cook half an hour.
Water alone can be used for cooking
any ~ the cereals, bat most Of them ar
richer aud finer favored when the liquiC
used 1. milk aud water. mixed In sbou
equal proportions. Especially u TIL
the case With barley, ri,e, bominy sn'
farins. The qush,iiy 81 .alt that sbcul'
be- u..i In cooking cere.ls IL largely
mstier ~ lndl, dual taste, as some peo
PIE like considerable, sud others very iit
II. salt In their food. A safe genera
rule, however, tn follow IL Ia add halt
t.a.poonfulo f ALT Ia each pint Of liquid
Al CEREALS can be cooked very perfect
It's la an ordinary sgs,e ware or pore
lsln.llued s,ewpan, " carefully watches
aud stirred; hut, - much stirring ren
ders cereals stArchy, and robs them OF
gooi deal ot their finest ns,ors, doubl
boIlsr, frequently called q fsrins boiler
ID. much the beet and most cou
ysnirnt u,ensil for cooking mu.hes an
grain. 81 every Kind. To cook cereal
In q double boiler; fill the outside bolle
t~o-third. full 81 bollin. water, put ih
Necessary quantity 10 liquid Ia the insid
kettle, add the requisite amount Ut salt
sud. when Il boll., sprinkle In the grail
or meal, stirring slowly until IL swell
or thlcken. enough 10 keep IL from act
Ting to the bottom ~ the Kettle. Tbei
ca.e stirring aud let II boil slowly Until
Thoroughly cooked. All mu.he. ihickr'
In cooling, sud In prrparin. cereal. =
~ eaten cold the proportion of ligui
should lie Increa ssd NJ least oQe-thlrd.