Complete Library of Cooking Vol 1 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:43:05+00:00

SERVING CEREALS

84. Although, as is shown by the recipes that have been given, cereals may have a place in practically all meals that the housewife is called on to prepare, they are used more frequently for breakfast than for any other meal. When a cereal forms a part of this meal, it should, as a rule, be served immediately after the fruit, provided the breakfast is served in courses. Many persons, of course, like fresh fruit served with cooked or dry cereal, and, in such an event, the fruit and cereal courses should be combined. A banana sliced over flakes or a few spoonfuls of berries or sliced peaches placed on top afford a pleasing change from the usual method of serving cereals. Another way in which to lend variety to the cereal and at the same time add nourishment to the diet is to serve a poached egg on top of the shredded-wheat biscuit or in a nest of corn flakes, especially if they have been previously heated. In fact, any of the dry cereals become more appetizing if they are heated thoroughly in a slow oven and then allowed to cool, as this process freshens them by driving off the moisture that they absorb and that makes them tough.

To add to both dry and cooked cereals protein and fat, or the food elements in which they are not so high, milk or cream is usually served with them. Of these dairy products, which may be served hot or cold, milk adds more protein than cream, and cream more fat than milk. Some persons, however, who do not care for milk and cream or cannot take them, substitute a little butter for them or find fruit juice a very good accompaniment, especially to a dry cereal. Sugar is generally served with both kinds of cereals, as the majority of persons prefer them slightly sweet; but there is no logical reason for its use except to add flavor.

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ITALIAN PASTES

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. In that country they were made from a 83 / 151

flour called semolina, which is derived from a native wheat that is very hard and contains more protein than is required for the making of ordinary dough mixtures. Later, when the manufacture of these foods was taken up in the United States, the flour for them had to be imported from Italy; but it has since been discovered that flour made from the variety of wheat called durum, which is grown in the spring-wheat territory of this country, can be used for producing these pastes. In fact, this kind of flour has proved to be so successful that it now takes the place of what was formerly imported.

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