Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-11

Next to their use in bread, cakes and
other baked goods. the most common
way of using cereals for food is in the
form of breakfast foods. When a
nrenaration can lie bought either IN
package or in hulk the cost OF the pack
age goods is usually, of course, little
higher.
zach rousekecper must decide for
herself whether the greater convenience
and attractiveneSs of the package goods
is worth the difference in cost. Inc
larger her family is and the more gooo
storage space she has, the greater VIII
probably be the advantage OF buylng III
hulk. If she decides to do this. she
Should he careful 10 get cereals which
have been kept in clean, closed bins or
bags and to keep them as carefully
after they reach her home.
In light Housekeeping the conven-
fence of the ready-to-eat preparations
often more than compensates Tor tneT
higher price.
Careful Cooking Of Cereals.
There are several practical points to
remember when cooking cereals. one
IS that there is more danger OF not
cooking them enough than OF cooking
them too much. Uncooked cereat
preparations need several hours Oh
cooking and are often improved by be-
inc left on the back of the stove or
in a fireless cooker overnight. Cereals
nartlv cooked at the factory, such as
the rolled or fine granular preparations,
should be cooked fully as long as the
directions on the package suggest.
Flavoring is an important part OF
cooking cereals. The flavor usually
added is salt. Such added flavor is less
necessary in some of the ready-to-eat
cereals which have been Drowned at
the factory and have thus gained the
nIeasant flavor which also appears IN
the crust of bread and cake or IN TOAST,
but in the plain boiled cereals or musnes
the careful use of salt in cooking them
NAV make all the difference between
an appetiZing and an unpaiataple olSn'
Milk, cream, butter, sugar, sHup'
raisins dates. and other fruits are often
added to breakfast cereals when tney
ere eaten and make them more pala-
+shle to most persons. The materials
$50 add to the food value of the whole
tsh.
when the raw cereal is poured into
,,oiling water, it must be constantly
stirred to prevent its growing lumpy.
This means unnecessary work. because
ordinarily IL the cereal is placed In colo
vater and heated slowly 1t needs no
s,;rring at all. It will not lump. Inc
est way to heat it slowly is in double
roiler, although with care IL can DC
~oked directly on top OF the stove. II
50 cooked, stirring is necessary only
when very large quantities are pre-
rared and the upper part presses neav,
Nv on the lower part or when the cereai
Itself is very fine. $1,000,
~ rice for example, cooked with three
cIInf,lls of water, gives over four CYPRUS
hen boiled, but the water, Whlcn
chiefly causes the difference, does not
eve to the entire four cupfuiS any
more body fuel or building material
than was in the original cupfui. FOR
this reason we must not judge the 1000
value of cooked cereals only by tne Size
If the finished dish, but must remem-
,,,r that the raw food material has been
diluted, so that a cupful cooked may
lave only quarter the 1000 Value Oh g
rupful of the raw grain. II the eeIeaf
were cooked in skim milk, winch ICseh
IS rich in protein, this valuable mate
rial would be taken up by the ceIea t
md the cooked dish would be tnas
,,,ncn more nutritious than if cooked
y water. A cupful of rice cooked
slowly in a double boiler can be mace
% take up six cupfuls of skim milk,
nd the amount of tissue-huilding ma
torial and vitamines in the cooked olsn
IS much greater than in the rice alone'
White and Fluffy Rice.
Southern cooks boil rice IN a large
n,1antitv of water to keep the grams
separate and make them swell. WASH
nr'e cupful of rice through several wa
ters until all the loose starch IS re-
moved, then drain it. Have four or nVe
quarts of boiling water ready In a deep
saucepan. add one teaspoonful OF SAT-
slowly drop in the rice and allow IL 70
hoil rapidly for about 80 minutes, or
until a grain when pressed between the
thumb and finger is entirely soit. In
order to prevent it from sticking to the
ran lift, If necessary, from time 10 Time
With a fork, but do not stir II, as sur
ring is likely to break the grains. Wnel
Sufficiently cooked turn the rice INTO
coIander or sieve and after the water
has drained off cover with a cloth ano
est over a pan of hot water on the PACK
IF the stove or in the oven, or turn the
rice into a shallow pan, cover, tnen
place in a warm oven for a snort Time
Rice may also be cooked successfully
in a smaller open saucepan or kettle
allowing eight times as much water as
rice, or two quarts Of water to one cup
full of rice The same method Is USED
rs with the large proportion OF water
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