School and Home Cooking Part 16

NOTE.--If corn-meal mush is to be cooked over a flame in a double boiler, prepare according to the general rule for cereals and cook over boiling water for at least 3 hours.

CORN-MEAL MUSH FOR "FRYING"

2 cupfuls corn-meal 2 tablespoonfuls flour 2 teaspoonfuls salt 2 cupfuls cold water 1 quart boiling water

Mix the dry ingredients, add the cold water, and mix thoroughly. Place the boiling water in the small pan of the fireless cooker. Stir the corn-meal mixture into the boiling water and cook 10 minutes directly over the flame, stirring constantly. Cover and place in the large kettle of boiling water. Place in the fireless cooker 5 to 10 hours. Remove the pan of mush from the water and allow the mush to cool.

NOTE.--Corn-meal Mush for frying may be cooked over a flame in a double boiler according to the recipe given above. Cook it for several hours.

RICE AND TOMATOES

1/2 cupful rice 1 tablespoonful b.u.t.ter or subst.i.tute 1/2 teaspoonful celery salt l-1/4 cupfuls boiling water 1 cupful tomatoes 1 slice onion 1 teaspoonful salt 1/8 teaspoonful pepper

In the small pan of the fireless cooker cook (over a flame) the rice, onion, and fat, stirring constantly until they are slightly brown. Add boiling water and cook until the water is almost absorbed. Add the tomatoes and seasoning and heat the mixture until it boils. Cover and place in the large kettle of boiling water belonging to the fireless cooker. Place in the fireless cooker for 3/4 hour. This food may be served as a border around meat.

QUESTIONS

In your own way, explain the principle of "cooking without fire."

What ingredient does Corn-meal Mush for "Frying" contain that plain Corn- meal Mush does not? What is the use of this ingredient in Corn-meal Mush for "Frying"? (See _Wheat Flour and Corn-meal_.)

How does the method of preparing Corn-meal Mush for "Frying" differ from the usual method of cooking cereals?

How many cupfuls of corn-meal in one pound? Of rice in one pound? What is the price per pound of corn-meal and rice?

LESSON XXIII

CEREALS FOR FRYING OR BAKING

"FRIED" OR BAKED MUSH

Cut Corn-meal Mush for "Frying" into slices 1/3 inch thick. Dip each slice in flour and brown in a little hot fat (b.u.t.ter or subst.i.tute, or a slice of salt pork fat may be used).

The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven.

Instead of spreading the mush with fat, the slices may be dipped in cracker or fine dried bread crumbs, then dipped into egg mixture--1 egg beaten and diluted with 1 tablespoonful of water--and again dipped into cracker or bread crumbs. Place the "breaded slices" in a dripping pan, put fat in bits over the top and bake for about half a hour or until the crumbs are brown.

Hot mush may be served plain or with sirup.

In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then "fried" or baked.

FRENCH TOAST

1 or 2 eggs 1 cupful milk 1/4 teaspoonful salt 6 or 8 slices of stale bread

Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture. Heat a griddle or "frying" pan and place a little b.u.t.ter or subst.i.tute, or a combination of b.u.t.ter and some other fat, in the pan.

Brown the bread on one side in the hot fat. Place a bit of fat on the top of each slice, turn, and brown the other side. Serve hot. A mixture of powdered sugar and cinnamon, or sirup is sometimes used in serving French Toast.

SIRUP

1/2 cupful corn sirup (dark) 1/4 cupful boiling water 2 tablespoonfuls brown sugar 1/8 teaspoonful salt 1 teaspoonful vanilla

Mix the corn sirup, sugar, water, and salt. Heat until the boiling point is reached. Cool and then add the vanilla. If it is desired to serve the sirup hot, its flavor is improved by the addition of 1 teaspoonful of b.u.t.ter.

QUESTIONS

In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?

Since it is desirable to serve the slices of toast whole, which are the better for French Toast,--large or small pieces of bread?

What is the advantage of placing a bit of fat on each slice of bread just before turning it?

Why is it advisable to add b.u.t.ter to the sirup only when the latter is to be served hot?

What is the purpose of adding sugar to corn sirup? (See _Corn Sirup_.)

LESSON XXIV

POWDERED CEREALS USED FOR THICKENING

EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.--Pour 2 tablespoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame.

Is the mixture smooth? Examine the center of a "Jump." How does it compare with uncooked starch? Are all the starch grains swelled and semisoluble?

EXPERIMENT 23: SEPARATION OF STARCH GRAINS WITH COLD WATER.--Mix 1 teaspoonful of flour with 1 teaspoonful of water. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain clearly the use of cold water in this mixture.

EXPERIMENT 24: SEPARATION OF STARCH GRAINS WITH SUGAR.--Mix 1 teaspoonful of flour with 1 teaspoonful of sugar. Add 2 table-spoonfuls of boiling water, stir, and heat. Is the mixture smooth? Carefully explain the use of sugar in the mixture.

EXPERIMENT 25: SEPARATION OF STARCH GRAINS WITH FAT.--Mix 1 teaspoonful of flour with 1 teaspoonful of fat. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain the use of fat in this mixture.

To cook starch successfully, it is necessary to swell every grain of starch contained in the starchy food. To accomplish this each grain must be surrounded by heat and moisture. In vegetables and cereals, the cellular framework separates the starch grains so that they are uniformly cooked. Since there is nothing to separate the grains in a powdered starchy substance, as shown in the foregoing experiments, it becomes necessary to mix it with certain materials so that the heat and moisture can penetrate every grain at the same time.

BLANC MANGE

2 cupfuls milk 1/4 cupful corn-starch 1/2 cupful sugar 2 teaspoonfuls vanilla Nutmeg 1/8 teaspoonful salt

Scald the milk in a double boiler. Mix the sugar and corn-starch. Add the hot milk slowly to the sugar and corn-starch mixture, stirring rapidly.

Return to the double boiler and cook 30 minutes, stir rapidly until the mixture thickens. Add the salt and flavoring and pour into a mold which has been moistened with cold water. Cool, turn from the mold, and serve with sugar and cream.

If a softer and more creamy dessert is desired, the corn-starch may be reduced to 3 tablespoonfuls. If this quant.i.ty of thickening is used, the cooked dessert should be poured into sherbet gla.s.ses or other suitable dishes for serving; it will not become stiff enough to mold.