Newspaper Page Text
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, California Bungalows Adapted to Any Part of the Country The WILSON BUNGALOW MAGAZJCNB, pub, tlabed tn California, furnishes the best expo sition of the bungalow style of home building now spreading over the whole eoutry. it gives Illustrations of exteriors and interiors of the beautiful bungalows for which California la acted. Description, floor plans and the easts are given, and the houses range from SSOO.OS ts lsSOs.oo, tn one, one and a half and two story. Book pegs eight Inches by assvrsi Inches ta sis In lin enough to show plans of practical aunty. Price Si.SS far 11 saawsnull is espies, 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 Big plans for tomorrow are the stuff that sloth fattens on. California Perfect Wall Bed Edmonds Concealed Rolling Bed Haley's Sanitary Concealed Seat and Couch Bed Southern California Hardwood and Manufacturing Co. Sole Manufacturers. Visit Our Display Booms, The finest Exhibition of lis Kind in the City. 507 S. MAIN ST., LOS ANGELES, CAL. «^s«!K3PsPNp3Ej3»3^ Bungalow Book The present edition of "Ye Planry" Bungalow Book la the most comprehensive of its kind on the market. Contains beautiful half tone designs with views of cosy interiors, large, clear, well arranged floor plans and practical Information invaluable to every homebuilder. PRICE ONE DOLLAR. Complete plane and specifications 110. TE PLAVRY BCTLDfNG CO. (Inc.), 811 Mercantile Place, LOS ANGELES. CAL. Reedcraft m 'Suil|\ti' \\ Furniture Brings Rest »^^iJp and Comfort sissssSM It's Light, Artistic, ** Sanitary and Durable H Reedcraft Compan> Kg ANYONE BUYING OR INSTALLING A Disappearing Bed without a license from this company will be prosecuted for Infringement. No other firm or company has any right or license to sell or Install a Dis appearing Bed. Send for Catalog. Call and See Our Display Rooms. Let os make ran a Soar plaa stria*- rateable Ideas for roar building Holmes Disappearing Bed Co. 671-681 Pacific Electric Building, Los Angeles, CaL 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".