Los Angeles herald. [microfilm reel], February 27, 1910, Page 6, Image 54

About Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911

Image provided by: University of California, Riverside; Riverside, CA

                
6
CEREALS
/ EREAL is the name given to those
I . seeds, wheat, rye, oats, corn and
rice, which are produced by
plants belonging to the order known
as the grass family and which are
used for foods. In composition they
are similar, but the variation in their
elements gives them different degrees
of food values.
In olden time? the' grains wen large
ly depended upon as a staple food,
and If history is to be believed the
highest condition of man is associated
with the wheat consuming nations.
The ancient Spartans, whose name is
proverbial for strength and endurance.
were fed on a grain diet, and the Ro
man soldiers, who under Caesar ac
complished sic I wonderful deeds, car
ried bags of parched grains in their
pockets.
Mai nations of the present time
make extensive use of the various
grains. Rice, for instance, forms the
starve article of diet for a large pro
portion if the human race. Rice, un
like the other grain foods, lacks the
nitrogenous elements, and so should
be supplemented by other article?
which contain the lacking element. It
is for this reason, no doubt, that the
Hindoos use lentils and the Chinese
use peas and beans in connection with
rice.
Almost all grains require long cook
ing with gentle and continuous heat
in order to disintegrate the tissues and
change the starch into sugar. Even
th- grains advertised ready to use in
ten minutes really require a much
longer king to make them easy to
digest. A double boiler is the best and
most convenient utensil for cooking
cereals. If one does not possess a
double boiler a fair substitute may be
provided by using a pail or rock
placed within a kettle of boiling water.
A closed steamer or steam cooker is
excellent and the lire:—-- cooker the
best of all.
The quantity of water or milk re
quire-: varies with the different grains.
the methods by which they are cooked
and the thickness or thinness desired.
A few general rules cover the cooking
of all cereals. It is well to measure
the quantity of the grain and the
water, not to guess at it. Have the
water boiling and salted. Stir in the
cereal slowly, but do not stir after
wards. All cereals are more appetizing
if while softened they still retain their
original shape. Stirring a cereal ren
ders it pasty, destroying it? look? and
good qualities. Cook continuously. If
it be necessary to add mere water to
the outer boiler, add boiling water.
'rains are among the nutritious
foods and also the most economical.
All cereals should !.--■ kept in a dry
place, secure from air and moisture.
Rice
Rice is one of the most abundantly
used of all the -reals. Rice grows
wild In India, which, no doubt, i? its
native home. It Is now cultivated in
most tropical and in sub-tropical cli
mates and is said to be used as a food
supply for one-third of the human
race. It i? mentioned in histor- many
hundred years before Christ and was
held in high esteem by both Greeks
and Romans.
I-;,,. i? ?o largely grown and so
abundantly used by the Chinese that
their word for rice, "fan." enters into
many of their compound word.?. A
beggar i? called a "tou-fan-tee." that
i? the rice seeker. The salutation.
"Che-fan." which Is equivalent to our
"How do you do?" mean? "Have you
eaten rice?" .',
Rice requires a wet soil and the fields
in which rice i? grown are periodically
irrigated. liefer- the rice ripens the
water is drained off; the crop is cut
with a sickle, made into shock?.
stacked and threshed much like wheat.
The rice kern 1 is within two cover
ings a coarse outer husk, easily re
moved, and an Inner, reddish coating.
The outer husk of the rice is re-moved
In threshing, but the inner skin or
hull sticks closely and is removed by
rubbing and pounding.
The rough rice is first ground be
tween large stones, then pounded with
iron-shod pestles in mortars. Fan
ning and screening fully removes the
husk and the grain is divided into
three different grade.- and polished
ready for market.
In cooking rice we wash it to re
move the earthy taste it is apt to have.
Wash well until the water is clear.
Steamed rice is the best. Rice requires
le=s time for king than do the other
grains. When ready for serving, each
grain of rice should be separate and
distinct, yet tend, to eat.
Rice Recipes
Steamed rice—Soak a cup of rice in
one and a fourth cup of water for an
hour. Then add a cup of milk and salt
to taste. Turn into an earthen dish in
which you can serve it at table and
LOS ANGELES HERALD SUNDAY MAGAZINE
place in a steam cooker or a covered
steamer over a kettle of boiling - iter
and steam for an hour and a quarter.
Plain rice pudding—One-half cup
rice, one-half cup sugar, a little salt,
one quart of milk: soak half an hour.
Bake two hours, slowly at first until
the rice has softened and thickened
the milk, then let it brown slightly. A
half cup of raisins may be added for
variety.
Rice pudding- One-half cup rice In
three cups of milk, steam until rice is
soft; then add one pint of milk, one
half cup sweet cream and yolks of
three eggs beaten with five tables)
of sugar. Stir and put In baking dish.
When ready to serve make a meringue
of the whites of the eggs with five ta
blespoons of sugar.
Rice croquettes—Take two cups of
boiled rice, add one gill of milk, salt
and pepper to taste, one teaspoon of
onion juice, a little nutmeg, the grat
ed rind and juice of half a lemon, one
teaspoon of grated cheese and same of
chopped parsley: boll together forty
five minutes, then stir in the beaten
yolk of one egg; take from fire and
turn out to cool, When cool enough
to handle, form into croquettes, dip
into beaten egg, then in fine bread
crumbs. Fry in deep boiling fat. Serve
with or without tomato sauce. Cro
quettes may be made much more sim
ply, but these are very delicious.
Rice griddle cakes— one cup of
boiled rice, add one pint of sweet milk,
the well beaten yolks of two eggs, one
heaping teaspoon of baking powder,
two cups of Hour, mix all together.
Make a batter as thick as for wheat
flour pancakes. Add the beaten whites
of two eggs just before baking. Bake
same as other griddle cakes.
Rice with peaches—Steam the rice as
directed and when done serve with
cream and pared or sliced peaches.
Rice may be served with other fruit
or with raisins.
Molded rice balls—Steam a quart of
rice as directed and turn into cups pre
viously wet in cold water. When per
fectly odd place in a glass dish and
pour over a custard made of one pint
of milk, half a cup of sugar, a tea
spoon of cornstarch and one egg.
A FEW DAINTY DESSERTS
CLOVERS—Scoop out the centers of
macaroons, and lay three on each plate,
hollow side up, and arrange in form of
clover leaf. Fill one with finely
chopped pineapple, one with cut
peaches and one with any other fruit
you like. Pile each clover leaf with
whipped cream and decorate with bits
of candied cherries. You may If you
like arrange perfect clover blossoms
around each plate if it is clover season.
MOONSHINE— a small glass of
tart jelly and beat up until easy to
work with. Beat the whites of four
eggs to a stiff froth; add four level
tablespoonfuls of sugar, flavor to
taste; add the jelly and beat until stiff
enough to stand in a pretty erect way
on a flat dish. Make a sauce of one
teacupful of sweet cream and the
white of an egg. Beat the egg to a
stiff froth, flavor to taste, and add two
heaping tablespoonfuls sugar; add the
cream and beat until the whole mix
ture is brought to a stiff froth. Serve
the moonshine in pretty dishes, piling
the sauce on top.
GRAPE DEW—Add to the beaten
white of one egg, one tablespoonful of
powered sugar, two tablespoonfuls of
grape-juice and a little cracked ice.
Serve at once in glass berry dishes. The
recipe is for one portion.
BAKED APPLES—It is possible to
turn a plate of baked apples into a
most delectable dessert. Choose fine,
large juicy apples, pare them thinly,
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are given, and the houses range from SSOO.OS ts
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Book pegs eight Inches by assvrsi Inches ta
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SULKILY L. WILSON, US a. Broadway, 411
(kerns Bad*- taw lasilit
quarter and core. Skewer them to
gether again Into shape with tooth
picks. In each core put sugar, a mor
sel of butter and a dust of nutmeg.
Pour over them half a cupful of boil
ing water and set to bake in a hot
oven. As soon as they are delicately
browned and pulpy inside, take them
from the oven and put away to cool.
A MUSICAL MEDLEY EVENING
A musical medley evening is great
fun. The plan I have heard carried
out was to have different musical con-
--. First, articles suggesting mu
sical Ideas to guess—a small sheet of
letter paper with a few words written
on it inclosed in an envelope sifinifles
note; a yardstick stands for measure;
a fish ale for scale; some bits of
twine for chords, etc. When these ar
ticles are guessed and noted there is
another contest of seeing who can
make the most words from the word
"symphony." The pictures of famous
musicians are passed around and
guessed and finally selections from dif
ferent pieces of music are played, and
everyone has to put on a pad what he
or she guesses the selections to be
taken from. I am told such an even
ing's contest is most entertaining, and
I can recommend the other contests.
— . w
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FEBRUARY 27, 1910.
A NOVELTY IN PRESERVES
Making jellies, preserves and canned
goods is one of the standard occupa
tions for women of the present day,
but one woman has made so business
like and profitable an arrangement
with regard to her source of supply of
fruits that she deserves mention
among those who have developed an
original idea. She arranged with her
grocer to take all his fruit which was
not sold during the day, to make it up
into canned goods, preserves or cor
dials, and to place it with him for sale.
She proved to him that her goods v. re
first class In every particular, and he
was glad to add them to his stock. He
also found that he had an added ad
vantage In the perfect freshness of all
lis fruits which were offered to cus
tomers. Every grocer reckons upon a
certain amount of loss from perishable
goods of this nature, since it is im
possible for him to estimate exactly
how many boxes of berries or how
many dozen pineapples he can sell.
Under such an arrangement this loss
was eliminated.
There are many women who could
put up fruit successfully, who have not
seen how they could secure the sup
ply they needed while living in the
city. Perhaps th's woman's method
may help to solve their probltm.
«■»
Joy grows as it is give".