Chapter 15 assembled 20jy02
pp 243-258
Cereals and Starch Foods
Arrowroot, sago, and tapioca consist almost entirely of starch and are purely energy-producing foods. Because of the large amounts of other cereals eaten by most people, they contribute important amounts of protein, calcium, iron, and B vitamins to the diet.
Whole-grain cereals have the highest vitamin content, but they contain phytic acid, which prevents the absorption of calcium and iron. People who eat large amounts of whole-grain bread and cereals also need large amounts of foods rich in calcium and iron to offset this loss.
Wheat which is used for making flour, semolina, spaghetti, macaroni, vermicelli, and for certain prepared breakfast foods.
Oats which are used for making rolled oats and oatmeal. Rice which is used as the whole grain with the outer husk removed, or as ground rice.
Maize which is used to make maize flour (corn meal), hominy, polenta, and cornflour.
Barley which is used as pearl barley to make barley flour and barley flakes.
Rye which is used to make flour for rye bread and for crisp breads.
Arrowroot which is made from the root of a plant which grows in the West Indies and India.
Sago which is made from the pith of the sago palm.
Tapioca which is made from the root of a tropical plant.
As they readily absorb moisture and become mouldy, cereals must be
stored in dry containers with airtight lids. Whole-grain cereals do
not keep as long as the refined ones. Do not put fresh cereals on top
of old ones in the container, as the old may spoil the new.
When cereals are cooked, heat and moisture soften the starch grains in cereals and make them swell. As they swell moisture is absorbed, and we say they thicken the liquid. Cooking also makes the grains more digestible and improves the flavour. Many packet puddings made from cereals and starch are very much improved by giving them longer cooking than the instructions generally advise.
There are many different recipes for boiling rice, but none of them will be successful unless the rice is of good quality. Rice which is in small broken bits will always cook to a mush, instead of having each grain separate, as it is when perfectly cooked. Patna rice is the best.
1. Wash the rice in plenty of cold water to remove any loose starch, which tends to make the grains stick together.
Allow 2 oz. [55g] per person.
2. For each 2 oz. [55g] (¼ c.) of rice add ¼ pt. [140ml] (½ c.) water and 1 level tsp. salt. Rice increases 3-4 times in bulk during cooking.
3. Put rice, water, and salt in the top of a double boiler or in a casserole with a lid. The casserole may be cooked in a moderate oven. Cooking time will be 15 minutes or more, depending on the heat used. Test a few
CEREALS AND STARCH FOODS
245
grains by squeezing them between the thumb and forefinger. If the rice is done there will be no hard core of uncooked starch. By this time all the water should have been absorbed.
4. Remove the lid and continue heating gently to dry off any remaining moisture and make each grain separate.
Quantities for 4 helpings:
4 oz. [110g] Rice (½ c.)
Essence to taste
¾ Pt. [425ml] Custard Sauce, #98 (1½ c.)
Measures level. Boil the rice according to #549. Mix it with the hot sauce and flavour to taste. Serve hot or cold with jam or stewed fruit.
Quantities for 2-3 helpings:
2 oz. [55g] fat (4 Tbs.)
3 oz. [85g] chopped onion (½ c.)
6 oz. [170g] Rice (.67 c.)
1 Pt. [570ml] stock (2 c.)
2 oz. [55g] chopped cooked mushrooms, liver, or tomatoes
2 oz. [55g] grated cheese (½ c.)
Measures level. Use a thick frying-pan, and fry the onion in the fat until it begins to brown. Add the rice and cook for 3 minutes longer.
Add a quarter of the stock and cook for 15-20 minutes or until the rice is tender, adding the rest of the stock gradually. All the stock should be absorbed by this time. Add the cooked mushrooms, liver, or tomatoes a few minutes before serving. They should be fried in a little fat. Serve the grated cheese separately, to be sprinkled on at table.
Quantities for 2-3 helpings:
1-2 oz. [30-55g] butter or margarine (4-6 Tbs.)
2 c. cold, boiled rice #549
8 oz. [225g] cooked, flaked fish (fresh, smoked, or canned) (1 c.)
1 hard-boiled egg
Salt and pepper to taste
Pinch of nutmeg
1 lemon
Measures level. Melt the butter or margarine and stir in the fish and rice. Add the seasonings and chopped egg-white. Heat gently until thoroughly hot through. Pile on a dish. Rub the egg-yolk through a sieve and sprinkle over the top. Serve with sliced lemon.
Quantities for 2-3 helpings:
2 C. cold, boiled rice, #549
8 oz. [225g] cooked, flaked fish (1 c.)
1 oz. [30g] butter or margarine (2 Tbs.)
1 small onion, chopped
2 tsp. curry powder
2 Tbs. flour
½ Pt. [285ml] milk (1 c.)
1 tsp. vinegar
½ tsp. sugar
Salt and pepper to taste
Measures level. Melt the butter and add the onion. Cook gently for 10 minutes without browning. Stir in the curry and then the flour. Cook for a minute. Add the milk and stir until it boils. Boil gently for 5-10 minutes. Add the rest of the ingredients, Seasoning to taste. Serve hot.
1. Allow 4 oz. [110g] for 2-3 people. Boil 1 qt. [1140ml] of water in a large saucepan with 1 level Tbs. salt (4 oz. [110g] macaroni in 2-inch [50mm] pieces 1 c.).
2. The macaroni or spaghetti may be cooked whole or broken in pieces. Other pastes are cooked as purchased. Add to the boiling water and cook rapidly without a lid on the pan, or it will boil over. With long pieces put one end in the pan, and the rest will coil up as it softens.
3. Boil until the paste is tender. Try to avoid over-cooking, as this makes the pieces stick together in a mass, instead of being separate. The time varies from 5 to 15 minutes.
4. Drain in a colander and pour boiling water through to, separate the pieces.
5. Reheat in a little melted butter or margarine or serve with tomato or cheese sauce.
Temperature 375 F. [191°C] Mark 5. Quantities for 4 helpings:
4 oz. [110g] macaroni (1 c. Cut)
Buttered breadcrumbs, #772
1 Pt. [570ml] Cheese Sauce, #75 (2 c.)
Measures level. Boil the macaroni according to #554. Put in a pie-dish in layers with the sauce, finishing with sauce. Sprinkle the top with the breadcrumbs and bake in a moderate oven until brown on top or brown under the grill.
Make according to #555, adding 2 oz. [55g] cooked chopped bacon or ham to the sauce.
Temperature 375 F. [191°C] Mark 5. Quantities for 6 helpings:
8 oz. [225g] macaroni (2 c. cut)
1 oz. [30g] margarine (2 Tbs.)
1 lb. [450g] sliced tomatoes
Salt and pepper
2 oz. [55g] grated cheese (½ c.)
Measures level. Boil the macaroni according to #554. Put it in layers in a baking-dish with the tomatoes, seasoning, and the margarine in small pieces. Sprinkle the grated cheese on top and bake in a moderate oven for 20-30 minutes.
These are generally cooked in just enough liquid to be all absorbed by the end of cooking. To wash the cereal, put it in a basin with cold water, stir, and then leave to settle. Pour off the water carefully. Add the cereal to the boiling liquid in a saucepan and cook gently until clear. Sago takes about 15 minutes and tapioca about ¾ hour, depending on the size. The cooking time can be reduced for tapioca by soaking overnight. If milk is used for the liquid, it is easier if the cooking is done over boiling water allowing about 20 minutes for sago and an hour for tapioca. There is then no danger of boiling over or burning.
2 oz. [55g] sago (4 Tbs.)
1 pt. [570ml] liquid milk, fruit juice, etc. (2 c.)
2 oz. [55g] sugar (4 Tbs.)
Pinch of salt
Flavouring
Measures level. Cook the sago and liquid, as in #558 until the sago is clear. Add salt and sugar and flavour to taste. Serve hot or cold.
Quantities for 4 helpings:
2 oz. [55g] sago (4 Tbs.)
1 pt. [570ml] water (2 c.)
Pinch of salt
Grated rind and juice 1-2 lemons
3 oz. [85g] syrup (3 Tbs.)
Measures level. Boil the sago as in #558, and add the lemon and syrup at the end. Serve cold in individual dishes with cream or fruit salad. The mixture thickens on cooling.
Cook Sweet Sago according to #559, using water for the liquid and flavour with ½ tsp. mixed spice. Peel and core 4 small apples and place them in a baking-dish. Pour over the sago and cook in a moderate oven 375 F. [191°C] Mark 5, for 30-40 minutes or until the apples are tender.
Quantities for 4-6 helpings:
2 oz. [55g] sago (4 Tbs.)
¼ tsp. salt
1 pt. [570ml] milk (2 c.)
1-2 oz. [30-55g] sugar (2-4 Tbs.)
2 eggs
Vanilla essence to taste
Measures level. Wash the sago and heat the milk in the top of a double boiler. Add the sago to the milk with the salt and sugar. Bring to the boil and then cook over boiling water until the sago is clear, about 20 minutes. Add the beaten egg-yolks and cook for 5 minutes. Add the flavouring and fold in the stiffly-beaten egg-whites. Serve hot or cold.
Quantities for 4 helpings:
2 oz. [55g] sago (4 Tbs.) ½ c. chopped dates
1 pt. [570ml] milk or water (2 c.)
1 oz. [25g] butter or margarine (2 Tbs.)
2 oz. [55g] brown sugar (4 Tbs.)
½ tsp. mixed spice.
Pinch of salt.
Vanilla essence to taste.
Measures level. Boil the sago according to #558 adding the sugar, dates, and spice during cooking. Flavour to taste and serve hot or cold with cream or custard.
250
THE PENGUIN COOKERY BOOK
Make according to #562 adding 3 level Tbs. cocoa mixed to a smooth paste with cold water. Add just before the egg-yolks.
Make according to #562. Serve in individual dishes with a little stewed fruit at the bottom of each. Decorate with whipped cream and nuts and serve very cold.
Quantities for 4 helpings:
4-6 oz. [110-170g] medium or coarse oatmeal (½-¾ c.)
2 pt. [1140ml] water (4 c.)
2 level tsp. salt.
If thick porridge is required use the larger amount of oatmeal. Soak the oatmeal overnight in the water. Add the salt, bring to the boil, and cook for 15-20 minutes. Stir occasionally to prevent sticking.
Quantities for 4 helpings:
6-8 oz. [170-225g] Cereal (1½-2 c.)
2 level tsp. salt
2 pt. [1140ml] water (4 c.)
If thick porridge is required, use the larger amount of cereal. Mix the cereal with a little of the cold water. Boil the rest and pour on to the cereal, stirring well. Add the salt. Return to the pan, stir until it boils, and occasionally during cooking.
Quantities for 4 helpings:
4 oz. [110g] rolled oats (1 c.)
2-4 Tbs. sugar
½ c. cream or evaporated Lemon-juice
Milk
Chopped nuts
p 250
½-3/4 lb. [225-335g] raw grated apple (2 medium)
Measures level. Soak the cereal overnight in barely enough water to cover. Beat up well with the other ingredients and serve without cooking. Add lemon-juice and nuts to taste. This is specially suitable for summer breakfasts.
These include such things as wheat and cornflakes, puffed wheat and rice, and other similar preparations. Unless the packet is freshly opened and the cereal in good condition, it is improved by heating in a warm oven before serving. This makes it fresh and crisp again.
Breakfast cereals are served with milk or cream and fruit, or may be served with fruit juices instead of milk. Wheat or cornflakes may be crushed and the crumbs used in place of breadcrumbs in puddings and meat loaves. Fold the flakes in a clean towel and crush with a rolling-pin. 4 c. flakes gives 1 c. crumbs.
½ c. cereal crumbs, see #569
¼ c. chopped nuts
2 lbs. [900g] brown sugar
1 Tbs. melted margarine
Measures level Mix the ingredients together and use them to sprinkle on top of a bread pudding or instead of the flour mixture for Apple Crisp, #543.
Fine semolina and ground rice may be used in the same. way as cornflour. Either the fine or coarse semolina is suitable for puddings. Although coarse semolina can successfully be sprinkled into boiling liquid as directed in many recipes, I find the easier way with both fine and coarse is to mix it to a paste with a little of the cold liquid and then add the rest boiling, in the same way as using cornflour. Lumps are much less likely this way. Fine semolina will cook in about 5-8 minutes, coarse needs 15 minutes.
Quantities for 4 helpings:
4 ½ Tbs. semolina
2 Tbs. sugar
Pinch of salt
1 ½ pt. [855ml] milk (3 c.)
Flavouring
Measures level. Mix the semolina, sugar, and salt with a little of the cold milk. Boil the rest and pour it on to the blended mixture. Return to the pan and stir until it boils. Boil for 5-15 minutes, or cook over hot water for 15-30 minutes. The latter method is easier, as there is no danger of the pudding catching. Stir occasionally during cooking. Add flavouring to taste. This plain pudding may be served hot or cold with fruit or jam, or may have a little grated nutmeg sprinkled on top and be baked in a moderate oven 375 F. [191°C] Mark 5, for 20 minutes or until brown on top.
Make according to #572, but do not add the sugar until near the end of cooking. Mix it with 1 egg and stir in for the last 5 minutes of cooking. Serve as before.
Cooking time 1-2 hours for sago and tapioca; 2-3 hours for rice.
Temperature 300 F. [149°C] Mark I. Quantities for 3-4 helpings:
1½oz. [40g] cereal (3 Tbs.)
Pinch of salt
1 Tbs. sugar
Grated nutmeg
1 Pt. [570ml] milk (2 c.)
Measures level.
1. Wash the cereal by putting it in a dish and covering with cold water. Stir well and leave to settle. Then pour off the water. Coarse cereals may be put in a strainer, and cold water run through.
2. Put in a pie-dish with the milk, salt, and sugar, and grate a little nutmeg on top.
3. Bake in a slow oven. Long, slow baking gives a creamy pudding. The pudding should be stirred two or three times at the beginning of cooking, and any skin mixed in, as this helps to make it creamy. The last part of cooking should be undisturbed to allow a final skin to settle and brown.
Make according to #574, mixing 3 level Tbs. cocoa with a little of the cold milk and adding it to the rest of the milk, with a little vanilla essence and an extra 1 or 2 Tbs. of sugar. Leave out the nutmeg.
Make according to #574, using 2 level Tbs. sugar. Heat the sugar with 1 Tbs. water in a small heavy pan until it turns a light caramel colour. Heat the milk and dissolve the caramel in the hot milk. Add a little vanilla essence and leave out the nutmeg.
Cooking time 15-20 minutes.
Quantities for 4 helpings:
2 oz. [55g] rice or sago (4 Tbs.)
1 pt. [570ml] liquid (2 c.)
3 Tbs. sugar
Pinch of salt
Flavouring to taste
½oz. [15g] butter or margarine (1 Tbs.)
Measures level.
1. Milk, fruit juice, coffee, etc., are suitable for the liquid. Wash the cereal as in #574 and add to the boiling liquid, stirring well all the time.
2. Cook until sago is clear or the rice tender. If milk is used it will be easier to prevent sticking and burning if you cook the mixture in a double boiler after it has come to the boil. In that case the cooking time will be half as long again.
3. Add the sugar, salt, and flavouring, and stir in the fat, which greatly improves the texture. Pour into a mould and leave to set.
Make Recipe #577, adding 1-2 beaten eggs with the sugar. Cook for a few minutes longer without boiling. As the eggs help to thicken the mould, less cereal need be used, ½-1 oz. [15-30g] less depending on the number of eggs used.
Make the mould according to #578, using rice. The mixture may either be set in a basin and then turned out, or form it into a mound on the serving-dish. Cook the pears gently in syrup according to #528, adding vanilla essence to flavour; or use canned fruit. Arrange the fruit round the mound of rice and serve very cold. Chopped preserved ginger is very good sprinkled on pears.
Make according to #578 and set in a mould. Turn out and sprinkle with a little grated chocolate or ground cinnamon and arrange stewed quinces, #528, round.
Serve very cold.
Quantities for 4 helpings:
1½ oz. [40g] rice or sago (3 Tbs.)
1 pt. [570ml] milk (2 c.)
3 Tbs. sugar
2 egg-yolks
Pinch of salt
&frac; oz. [15] butter or margarine (1 Tbs.)
Grated rind 1 lemon
1½ Tbs. lemon-juice
2 egg-whites
2 Tbs. sugar
Measures level. Cook the cereal in the milk as in Recipe #577, adding the egg-yolks with the sugar. Add the lemon at the end and pour into a greased baking-dish. Cover the top with meringue, see #684. Bake in a slow oven 350 F. [180°C] Mark 3, until the meringue is set.
Serve hot.
Quantities for 4 helpings:
4 Tbs. cereal
2 Tbs. sugar
Pinch salt
1 pt. [570ml] liquid (2 c.)
Flavouring to taste
½ oz. [15g] butter or margarine (1 Tbs.)
Measures level
1. Mix the first three ingredients to a smooth paste with a little cold liquid. This may be milk, fruit juice, coffee, etc. Boil the rest of the liquid, and pour into the blended mixture, stirring well.
2. Return to the pan and stir until it boils. Cook gently for 1 minute for arrowroot and 5-8 minutes for the other cereals. Care should be taken not to use too much cereal, as this makes the mixture difficult to cook and unpleasant to eat.
If milk is used for the liquid you will find it easier to cook it over boiling water, in a double boiler. In that case allow about 20 minutes cooking. Add flavouring to taste, and the fat.
3. Grease the mould lightly with butter or margarine, as this gives the finished mould a sheen. Pour in the mixture and leave until quite cold before turning out.
Serve with stewed or bottled fruit, fresh fruit salad, or jam sauce, #100.
Use 1 Tbs. less cereal for each egg added. Make according to #582, adding one or two beaten eggs at the end of cooking. Cook for 2 or 3 minutes longer without boiling. If preferred, the yolks only may be used and the whites beaten stiffly and folded in when cooking is finished.
Make according to #582, adding an extra Tbs. of sugar and 2 Tbs. cocoa with the cereal. Flavour with vanilla essence. Serve with stewed fruit or a Fruit Sauce, #99. Rhubarb, pears, and plums are specially good with chocolate mould. For variety add 1 tsp. grated orange rind to the cooked mould.
Make as #584 and stir in 2 Tbs. raisins before pouring it into the mould. Turn out and serve with gooseberry or raspberry jam, or Jam Sauce, #100.
Make according to #582, using half milk and half strong black coffee. Flavour with vanilla. Serve with cream or decorate with cream.
Make according to #582, using milk for the liquid. Decorate the bottom of individual moulds with canned or stewed fruit drained from the liquid. Pour in the mould and leave to set. Serve with a sauce made with the fruit juice, see #99.
Make according to #582, using milk or fruit juice for the liquid. Pour into a greased ring or border mould and leave to set. Turn out and fill the centre with Fresh Fruit Salad, #525, or with Fruit Compote, #528.
These are made in exactly the same way as the mould, #582, except that less cereal is used and the dessert is served in individual dishes instead of being moulded. They are not as popular in England as the moulded dessert, but are preferred in many countries, where they are considered to be superior in flavour and texture. They may be decorated by piping the top with whipped cream or Mock Cream, #120, and adding cherries, nuts, and chopped fruit.
2-3 Tbs. cornflour, arrowroot, fine semolina, ground rice, or custard powder or 4 Tbs. flour
Pinch of salt
2 Tbs. sugar
1 pt. [570ml] liquid (2 c.)
Flavouring
½ oz [15g] butter or margarine (1 Tbs.)
Method as for #582.
Make according to #589, but leave out the sugar and fat. Heat ½ oz. of butter with 4 oz. brown sugar (½ c.) until liquid. Add this to the cooked pudding and stir until it dissolves. Flavour with vanilla essence and pour into individual dishes. Serve very cold. This is very much improved if you can spare 2 egg-whites to beat stiff and add at the end. Fold them in gently. The yolks may be used, too, as in #583, or kept for some other dish.
Heat 4 Tbs. sugar and 2 Tbs. water in a small heavy pan until it has turned a light caramel colour. Make according to #589, using milk for the liquid and dissolving the caramel in the hot milk before proceeding in the usual way. Flavour with vanilla essence.
Make according to #589. Divide in two portions. Mix 3 Tbs. cocoa and an extra 2 Tbs. sugar with a little boiling water and stir into one half. Flavour with vanilla. Colour the other half pale green and flavour with peppermint essence. Put the two mixtures in alternate layers in individual glasses.
Make according to #589, adding 2 Tbs. cocoa and an extra 2 Tbs. sugar with the cereal and using half milk and half coffee for the liquid. Flavour with vanilla. Less sugar may be used if a bitter-sweet mocha is preferred.
Use 1 lb. [450g] fruit to make a puree as in #539. Make it up to 1 pt. [570ml] with water and use this liquid to make the dessert. Any fruit may be used, but some of the best are blackberries, elderberries, quinces, raspberries, loganberries, black or red currants, cranberries, damsons, apples flavoured with spice or lemon rind, and rhubarb. Some extra sugar may be needed with sour fruit.
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