For the varieties that must
be cooked, the cost of preparing the dish, especially if the price of
fuel is high, must be taken into consideration, for unless some thought
is given to the economical use of the fuel, as well as to the method of
cooking employed, the cost of the prepared dish may be greatly
increased. However, in the preparation of cereals, very little skill or
energy is required and a general knowledge of the best methods for one
of them can, as a rule, be applied to all.
4. CEREAL PRODUCTS.--Besides the cereals already mentioned, a number of
products of cereals are extensively used in cookery, chief among them
being flour, corn starch, and other starches. Although every housewife
should possess knowledge of the uses of each of these, instruction in
them is not given until later. This Section includes particularly the
study of grains--whole, cracked, flaked, and those made into grits or
meal--and the use and the serving of them, as well as ready-to-eat
cereals, which are commonly referred to as _breakfast foods._ The only
additional foods to which attention is given at this time are macaroni,
spaghetti, and foods of a similar nature, for as these are made from
wheat they are truly cereal products. In their preparation for the
table, the rules that govern the other cereal foods apply also in a
large measure to them.
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