71, and when the seeds are removed cut them into small
pieces. Add the fruit to the barley 10 or 15 minutes before removing it
from the stove. Serve hot with cream or milk and sugar.
78. LEFT-OVER BARLEY.--Cooked barley that is left over from a meal
should not be wasted. That which has been cooked without fruit may be
added to meat stock or used with vegetables for soup. Also, cooked
barley that has had time to set and become stiff may be sauted in butter
until it is slightly brown. When served with meat gravy, barley prepared
in this manner makes a very appetizing and satisfying luncheon dish.
RYE, BUCKWHEAT, AND MILLET
79. RYE is a grain that grows very much like wheat, but it can be
cultivated in poorer soil and colder climates than this cereal. It is
not used alone to any great extent for anything except the making of
bread, but it is particularly well adapted for this purpose, since it
contains a large amount of gluten, the food substance necessary for
successful bread making, and, like wheat, will make yeast bread when
used alone. Bread made of rye flour has a dark color and a peculiar
flavor, and while these characteristics make it unpopular with some
persons it is used extensively by certain classes, especially persons
from foreign countries. Besides its use for bread, rye is frequently
combined with other cereals in the manufacture of ready-to-eat
cereal foods.
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