The 1918 Fanny Farmer Cookbook

press. Various Italian pastes are made from the same mixture. Macaroni is manufactured to

some extent in this country, but the best comes from Italy, Lagana and Pejero being the

favorite

brands. When macaroni is colored, it is done by the use of saffron, not by eggs as is generally

supposed. The only egg macaroni is manufactured in strips, and comes from Minneapolis.

Macaroni is valuable food, as it is very cheap and nutritious; but being deficient in fat, it

be combined with cream, butter, or cheese, to make a perfect food.

should

From cereals many preparations are made, used alone, or in combination with other food

products. From rice is made rice flour; from oats, oatmeal, and oats steam−cooked and rolled.

There are many species of corn, the principal varieties being white, yellow, and red. From

corn

is made corn meal,−both white and yellow, −cornstarch, hominy, maizena, cerealine, samp,

and hulled corn; from wheat, wheaten or white flour, and a variety of breakfast foods. Rye is

used for flakes, meal, and flour; barley, for flour and pearl barley. Buckwheat, throughout the

United States, is used only when made into flour for buckwheat cakes.

For family use, cereals should be bought in small quantities, and kept in glass jars, tightly

covered. Many cereal preparations are on the market for making breakfast mushes, put up in

one and two pound packages, with directions for cooking. In nearly all cases, time allowed for

cooking is not sufficient, unless dish containing cereal is brought in direct contact with fire,

which

is not the best way. Mushes should be cooked over hot water after the first five minutes; if a

double boiler is not procurable, improvise one. Boiling water and salt should always be added

cereals, allowing one teaspoon salt to each cup of cereal,−boiled to soften cellulose and swell

starch grains, salted to give flavor. Indian meal and finely ground preparations should be

mixed

with cold water before adding boiling water, to prevent lumping.

TABLE FOR COOKING CEREALS

Kind

Quantity

Water

Time

Steam−cooked

and rolled

oats,

cup

3/4 cups

minutes

Steam−cooked

and rolled rye

Chapter VI − CEREALS

104