OATMEAL PORRIDGE.
1 pt. of boiling water.
1/2 cup of oatmeal.
1/2 tsp. salt.
Be sure to have the water boiling. Sprinkle in the oatmeal slowly, stirring all the time. Add the salt, and move back or set in a vessel of boiling water where it will cook gently for 1 hour. Do not stir the porridge after the first 5 minutes.
All porridge (or mush) is made on the same principle.
CRACKED WHEAT
Should be cooked at least 4 or 5 hours.
CORNMEAL
Should be cooked an hour or more.
RICE.
Wash 1 cup of rice. Have 2 quarts of water, with 1 tbsp. salt, boiling rapidly. Sprinkle in the rice gradually, when you have it all in cover the kettle and boil 20 minutes. If too thick add a little boiling water. Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to drain. Stand it in the oven a few minutes to dry, leaving the door open. Turn carefully into a heated dish and serve without a cover. (Do not stir the rice while cooking.)
RICE CROQUETTES.
1 pint of milk.
4 (l.) tbsps. of sugar.
1/2 cup raisins.
1/2 cup of rice.
1/2 tsp. vanilla.
Yolks of two eggs.
Wash the rice and put it into the boiling milk in a double boiler.
Cook until very thick; add the yolks of the eggs and the sugar, beat thoroughly. Take from the fire, add the vanilla and the fruit, which has been well floured. Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread crumbs and fry in deep, boiling fat. Put a little jelly on the top of each croquette, dust the whole with powdered sugar, and serve with vanilla sauce or cream and sugar.
BAKED RICE.
Wash 1/2 cup of rice, turn into a b.u.t.tered pudding dish, add 2 tbsps.
sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for at least 1-1/2 hour.
FARINA.
1 pint of milk.
3 level tbsps. of farina.
Put the milk in the double boiler, when the milk boils add the salt, then sprinkle in the farina, stirring all the while; beat the mixture well and cook for 30 minutes. Serve with cream and sugar. (This may be made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp.
vanilla, baking in the oven until brown.)
MACARONI.
Macaroni is quite as valuable as bread for food, and should be used very freely.
BOILED MACARONI.
Break the macaroni in pieces about 2 inches long. Have boiling water, add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes, put it into a colander to drain, return to the kettle, rub a tbsp. of b.u.t.ter and flour together until smooth, add either milk or water until the sauce is as thick as rich cream. Cook it a few minutes before pouring over the macaroni, and serve (add salt to taste).
MACARONI WITH TOMATO SAUCE.
1/4 lb. macaroni.
1 tbsp. b.u.t.ter.
Salt and pepper to taste.
1 tbsp. flour.
1 cup stewed tomatoes.
Hold the long sticks of macaroni in the hand; put the end into boiling salted water, as it softens bend and coil in the water without breaking. Boil rapidly 20 minutes. When done put it in a colander to drain. Put the b.u.t.ter in a saucepan to melt, add to it the flour, mix until smooth, then add the tomatoes (which have been strained), stir carefully until it boils. Pour over the hot macaroni and serve at once.
MACARONI AND CHEESE.
1/4 lb. of macaroni.
1/4 lb. grated cheese.
Salt and white pepper to taste.
1/2 pt. milk.
1 tsp. b.u.t.ter.
Break the macaroni in pieces about 3 inches long. Put it into plenty of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain, throw into cold water to blanch for 10 minutes. Put the milk into the double boiler, add to it the b.u.t.ter, then the macaroni which has been drained, and cheese; stir until heated, add the salt and pepper, and serve. (The macaroni may be placed in a baking dish in alternate layers with the cheese, sprinkling each layer with pepper and salt, pouring the milk over the top, cutting the b.u.t.ter in small bits distributed over the top, and bake until brown in a moderately quick oven.)
CHEESE.
CHEESE SOUFFLE.
1/4 lb. of cheese.
1 ssp. of soda.
A speck of cayenne.
2 tbsps. flour.
1/2 cup of milk.