67. As in the preceding Sections, there is here submitted a menu that should be worked out and reported on at the same time that the answers to the Examination Questions are sent in. This menu is planned to serve six persons, but, as in the case of the other menus, it may be increased [...]
59. Baking-Powder Biscuits.–The ability of the housewife as a cook is very often judged by the biscuits she makes; but they are really very simple to make, and if recipes are followed carefully and measurements are made accurately, only a little experience is required to produce excellent ones. The principal requirement in making baking-powder biscuits, [...]
69. Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of [...]
99. A well-planned breakfast menu is here given, with the intention that it be prepared and used. This menu, as will be observed, calls for at least one of the dishes that have been described, as well as some that ghave not. Directions for the latter, however, are given, so that no gdifficulty will be [...]
PREPARATION, VARIETIES, AND COMPOSITION
85. In addition to the cereals that have already been discussed, macaroni and foods of a similar nature are entitled to a place in this Section, because they are made from wheat flour and are therefore truly cereal products. These foods, which are commonly referred to as ITALIAN PASTES, originated in Italy. [...]
ORIGIN AND USE
73. BARLEY is a grain, or cereal, that grows very much like wheat. However, it is hardier than wheat or any other cereals and may be grown through a greater range of climates. Barley has been cultivated from the most ancient times; in fact, its cultivation can be traced as far back as [...]
COMPOSITION AND VARIETIES
67. As an article of food, OATS are used very extensively. In Scotland, this cereal formed the principal article of diet for many years, and as the hardiness of the Scotch people is usually attributed to their diet the value of oats as a food cannot be overestimated. This grain, or cereal, grows [...]
VARIETIES AND STRUCTURE
52. RICE, next to wheat, is used more extensively as a food than any other cereal. It is a plant much like wheat in appearance, but it grows only in warm climates and requires very moist soil. In fact, the best land for rice is that which may be flooded with about 6 [...]
ORIGIN AND USE
43. WHEAT, owing to the fact that it is grown in all parts of the world and forms the basis for a large amount of the food of most people, is a very important grain. It was probably a native grass of Asia Minor and Egypt, for in these countries it first received [...]
METHODS OF COOKING CEREALS
21. PURPOSE OF COOKING.–As the so-called ready-to-eat cereals require practically no further preparation, attention is here given to only those cereals which need additional treatment to prepare them properly for the table. Raw grains cannot be taken into the body, for they are neither appetizing nor digestible. The treatment to which they [...]
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