San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-09
COOKING CEREALS,


COOKING CEREALS.
1t has been suggested that, with
cereals requiring cooking, the best
method is to add one-half cup of
secdless raisins TO each four servings
and cook together. The raisins cook
up delightfully."-, becoming puffy and
crammed with their syrup and delect-
able taste.
Here is time table for cooking
cereals that is valuable, because cook
ed cereals must be correctly timed in
order TO insure their proper digest
ibility, as well as good taste.
Rolled oats, 1 to 2 hours: rolled
wheat, l to . hours; graduated
wheat. l TO 2 hours; boiled rice, 40
minutes to l hour; steamed rice,
hour; fine hOminy, . hours; coarse
hominy, 3 hours; corn meal mush.
10 8 hours.
am listing below several recipes
for cooked cereals including one
with raisins.
CREAM OF WHEAT.
One-half cup cream Of wheat. two
cups water, two-thirds teaspoon salt
One-fOurth cup raisins. Put water
and salt in upper part Of double
boiler and place over fire. When
water is boiling add cereal slowly
so as not to stop the boiling Of the
water. Boil until thick. stirring
gently to keep the mixture from
sticking. Cover. place over hot water
and cook for one hour. Ten minutes
before removing from fire stir in
raisins. Serve with cream and
sugar.
CORSMEAL MUSH.
Four cups boiling water. ] tea.
spoon salt. / cup cornmeal, IL to
cup cream cheese.
Cool the water slightly. add in
the salt and pour in cereal slowly.
stirring to prevent Jumping. Cook
and stir until the cereal thickens.
Cover, place over hot water and cook
for two or three hours. Before TAX
ing from fire add the cheese. which
has been grated or cut in fine pieces.
Stir until cheese is melted. Serve
hot with cream and sugar.
FRIED MUSH.
The cornmcal mush described
above can also be prepared in this
manner: Pack the hot cornmeal
mush in a bric-shaped pan which
has been wet with cold water, When
cold, cut in slices and dip each slice
in corn meal and saute in hot fat
until a golden brown. Serve with
butter and maple syrup.
STEAMED RICE.
One cup rice. cups water or milk,
| teaspoon salt.
Pick over and wash rice in several
waters 10 remove loose starch. Have
water boiling in upper part Of double
boiler and add the salt. Add rice slow
ly and boil five minutes directly over
the flame; then place the upper part
Of the boiler over the lower part con-
tanning hot water and cook one hour
or until soft. II using milk. boil rice
in ] cup Of water and add the re
naming liquid, , cups Of milk, after
placing over hot water.
BOILED RICE.
One cup rice. 2 quarts boiling water.
! tablespoon salt.
Pick over and wash rice in several
hdlfTh 10 E'mDNe inc loose STARCH. Auu
slowly 70 the boiling water. II rice
settles 70 the bottom stir gently with
q fork. Keep boiling rapidly 50 the
grains will not stick together. Boil
until grains are soft. If there is no
hard core in the center Of grain when
cut in two the rice is done. Drain in
a cOllander and rinse with hot water
Dry in an open oven or on back Of
stove. Every grain should stand out
separately.
SPANISH RICE.
One cup uncOokcd rice, table
spoons fat, 2 cups water. 2 cups tOma-
toes, small onion, chopped fine, !
teaspoon salt, IL teaspoon pepper.
l cup chopped green pepper or pi.
monto.
Wash the rice. dry thoroughly and
brown it in the fat. Add the water,
tomatoes, onion and sessonings. Cook |
until rice is tender, adding more water
if needed
HOMINY CAKES.
Two cups cooked hOminy, ] or 2 |
eggs, 10 teaspoon salt.
Beat the eggs slightly and mix in
q