Evening capital. (Annapolis, Md.) 1884-1910, 1899-11-21
USE OF CEREAL FOOD


Economy and hygiene both demand
a careful consideration OF cereal food
In these days OF advanced housekeep-
ing. The housewife OF to-day aims not
to I'LL the cavities and simply sustain
life-but to furnish a diet favorable
to health and the highest mental and
physical development. Cereals such as
whole or steelcut oats and whole
wheat contain all the elements nee
essary to life, and may sustain the vi
tai force indefinitely.
Much Of the nutritious element OF
cereals is lost for want of slow cook
ing and maceration. Before we can d.
gest starchy foods the grains must alb.
sorb a large amount of water during
the process OF cooking, and the starch
contained therein must be thoroughly
cooked.
The larger the grain the longer it
will take to accomplish these results.
Steel cut oats cannot be prepared for
breakfast IL not cooked the day before.
In the hurry of preparation 1t is under
cooked and its food value is destroyed.
1t Is such valuable food not only for
children and healthy adults. but for
those In the decline of life and bodily
powers, that too much stress cannot
be laid upon its proper preparation.
To cook oatmeal, put two heaping
tablespoonfuls to each pint of water,
with half a teaspoonful Of salt. Cover
and cook slowly for at least four
hours. 1t is hardly possible to cook IL
too long.
The kettle should be kept closely
covered and II must never be stirred.
When 1t is well cooked put aside, and
In the morning fill the under boiler
with hot water and reheat
The rolled or faxed rice, wheat, bar
ley or oats, are scientifically cooked
and burst by steam into flakes; there
fore they require from 10 to 90 MN
utes cooking only, in about twice their
bulk of water.
Rice is one of the easiest foods to
digest. When well cooked and prepared
In different dainty ways, there is no
good reason why a healthy appetite
would not relish II and be all the bet
ter for using it. 1t may often take
cooked i'm water, stock or tomato pulp.
Or II can be served with an onion or
vegetable sauce poured over 1t.
When you are boiling big piece OF
beef or mutton wash two cupfuls OF
rice; tie 1t in cloth, allowing room
to swell, and throw Il In with the
meat. Let it boil one hour. then take
up and tighten the cloth If 1t seems
too loose. Boil one hour longer. An
hour before serving add carrot, a tur-
nip, few stalks of celery and parsley,
an onion and salt and pepper to the
water. This fiavors the meat and rice.
Remove the rice, let drain a moment
unite and roll out in dish. 1t will be
In the form of large ball. Serve in
slices with the meat. making a good
sauce with some of the pot liquor If
any of the rice is left it can be sliced
and Drowned In butter or warmed in
curry sauce.
In place of the soggy dump.ings seen
on so many tables: Select small apples.
wash, peel and core them, keeping the
peel and cores IL not defective To six
apples allow one pint of water, and
simmer gently until just done, but not
broken. In the meanwhile cook half a
cupful of rice in milk and water,
slightly sailed. While tender, line six
small cupfuls with 1t, leaving a hol-
low i'm the center, in which drop an
e, fill the core cavity with sugar
a busting of cinnamon. Cover with
re rice. Set the cups In steamer
er hot water; or in baking Fan
lied with hot water, cover and steam
or bake half an hour. Cover the apple
parings with quart of water, add
one small stick Of cinnamon, one Glove.
a strip Of dried lemon peel, and SIM
mer gently Is minutes. Strain. add the
Juice the apples were cooked in and
half cupful of sugar; boil until 1t
thickens slightly and use as sauce.
If the rice is cooked in water n milk
sauce will make the dish more nutri-
lions.
An excellent corn meal bread IS
made with half cupful of strip, one
,upful of sour milk; mix, add, one tea
spoonful salt, one cupful of white
dour and one cupful of yellow corn
meal. When well mixed add half a
of hot water. This Is suffi-
cient for two one-quart molds, or lard
pals with fiat covers will answer the
purpose. They are steamed at the
same time in a large saucepan, having
the water come up two thirds on the
molds. Grease the molds well before
adding the mixture, cover and do not
let the water stop boiling for three
hours. These small loaves will cook
through better and keep longer than
the larger loaves. They may be eaten
hot or cold. They can be rewarmed by
placing I'm hot oven for 10 minutes
before serving.
Corn meal cup puddings form one
Of the most attractive of simple des-
serts. Use one cupful of white corn
meal, add four tablespoonfuls of SUI
gar and one teaspoonful of salt. Mix
well together and stir slowly into one
pint of boiling milk. Cook 10 minutes;
AXE from the fire; add one tablespoon
iul of butter, the yolks OF two eggs
beaten with half a pint of milk, half
4 teaspoonful of cinnamon and half a
autmeg. grated. Whip the whites Of
he eggs to a stiff froth, fold In care
fully. Half I'LL small buttered cups.
tand In pan Of hot water and bake
: NJ