Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

water, or by using two pails, a smaller within a larger one containing boiling water. A closed steamer or steam-cooker is also valuable for the cooking of grains. Grains may be cooked in an ordinary kettle, but the difficulties to be encountered, in order to prolong the cooking sufficiently and prevent burning, make it the least desirable utensil for this purpose. Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water,--one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal. The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush. The following table gives the time necessary for cooking and the quantity of liquid required for the various grains, with the exception of rice, when cooked in a double boiler or closed steamer, to produce a mush of ordinary consistency. If an ordinary kettle is used for cooking the grains, a larger quantity of water will be needed:-- TABLE SHOWING PROPORTION OF GRAIN AND LIQUID REQUIRED, WITH APPROXIMATE TIME, WHEN A DOUBLE BOILER IS USED. Quantity of Water Hours to Grain. Required. Cook. Graham Grits 1 part 4 parts 3 to 5 Rolled Wheat 1 " 3 " 3 to 4 Cracked " 1 " 4-1/2 " 3 to 4 Pearl " 1 " 4 " 4 to 5 Whole " 1 " 5 " 6 to 8 Rolled Oats 1 " 3 " 3 to 4 Coarse Oatmeal 1 " 4 " 4 to 6 Rolled Rye 1 " 3 " 3 to 4 Pearl Barley 1 " 5 " 4 to 5 Coarse Hominy 1 " 5 " 6 to 10 Fine