Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-11
Cereals, Cakes and Waffles
There Are Clever Ways by Which Breakfast
Foods May Be Made Appetizing for the
Family-Ideas of Expert Cooks.

watching. II the starchy liquid sur
rounding the grains is washed of by
pouring hot water through the colandel
in which the cooked rice is draining
each grain will be left separate and dis
tinct. This is not usually necessary
when the large proportion of water is
used.
Some housewives prefer to cook rice
in a double boiler with an even smaller
quantity of water. Three parts of boil
ing water are used to one part OF rice
and teaspoonful of salt is allowed to
each cupful of rice. The rice Is dropped
into the hot salted water. the boiler is
covered and the rice is cooked for about
80 minutes. Then the cover may be
removed and the rice cooked slowly a
little longer, until it has dried some
what. or it may be turned into pan,
covered. then dried in a hot oven Tor q
few minutes. -,
If rice is soaked in tepid water until
the grains lose their luster and become
solid white, the time of cooking by any
method can be reduced about one hall.
Rice first washed and then cooked Tor
one hour in tepid water will cook in 10
or Is minutes in an open kettle and in
about 20 minutes in a double boiler.
The grains are very large and distinct
if soaked and then cooked in large
quantity of water.
Rice, like all other cereals, may be
cooked satisfactorily in flreless
cooker. 1t should be prepared in the
same way as for cooking in a double
boiler. three parts of water being used
to one part of rice. The rice should be
dropped into the boiling water, boiled
on the stove for five minutes, then put
into the cooker for about an hour.
Cornmeal Mush.
Cornmeal mush is made by cooking
the meal in sailed water. To produce
a satisfactory flavor it should reach the
boiling point at some time during the
cooking. An old method is to allow the
water to come to the boiling point and
to add the meal slowly, stirring con-
stantly. The objections to this are that
there is considerable danger that the
mush will become lumpy and that it is
often unpleasant for the cook to
stand over hot stove and stir the mix
ture sufficiently to make it smooth. A
better method, therefore, is the follow
ing:
Put the cornmeal, cold water, and
salt together in the top OF double
boiler. No stirring is necessary. Put
JOD VI bllC OOuDlC bCAAOA @AeO S~NS
lower part and allow the mush to heat
slowly. cooking for half an hour, or
longer. if convenient. Many people
cook it as long as four hours. For each
cupful of meal allow from one to one
and one-half level teaspoonfuls OF SAT-
and about four and one-haf CYPRUS
of water, depending upon the length OF
cooking. Milk may be added in place
of part or all of the water. just before
serving remove the top OF the double
boiler from the lower part and Doll the
n,lsh for about three minutes. In DOLL
ing it at this time there Is no danger
that it will lump.
Pancakes and Waffies.
Cornmeal PancakeS.-Add haf a
cupful of cornmeal to one ana one,
half cupfuls of boiling water ana Doll
for FIVE minutes. Turn into a bowl,
add one and one-fourth cupfuls OF
milk and two cupfuls of wheat Hour
mixed and Sifted with one and one
half tablespoonful of making powder,
one and one-half teaspoonfuls OF SAT-
and one-third cupful of sugar. Aoo
one egg well beaten and one table,
spoonful of melted butter. Cook on
creased griddle.
Cornmeal and Wheat Waffles.-Cook
half a cupful of white cornmeal In one
and one-half cupfuls of boiling water
for 20 minutes. Add one and one
half cupfuls of boiling milk, three cup
fuIs of wheat flour mixed and Slfted
with three tablespoonful Of sugar, one
and one-half tablespoonful OF bak-
ing powder and one and one-half tea
spoonfuls of salt. Add the yokes OF
two eggs well beaten, two tablespoon
fuls Of melted butter and the whites
of the two eggs beaten stiff. Cook on
a creased waffle iron. These wafi1es
are often considered by most persons
to be better than those made with
wheat -four only.
Rice Waf1es.-Press one cupful Of
cooked rice through a coarse sieve
Sift together one cupful OF wheat Hour,
one teaspoonful of salt and one and
one-half teaspoonfuls of baking pow.
der. then add three-fourths cupfui OF
sweet milk, the yolks OF three eggs
the rice, one teaspoonful OF butter
drippings or other melted tat, ano
| finally fold in the beaten whites OF the
eggs. Have the waffle iron hot anc
well creased. This quantity Will nj
| the waffle iron four times.
| This recipe may also be used 1ol
rice fritters by adding one tablespoon
| full of sugar and frying in deep 1aC
If preferred. the grains OF rice may
| be left whole.
Cold rice, or rice reheated by steam
| ing, may be used as breakfast disf
| with sugar and cream, with stewec
fruits or with baked or coddled apples