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. (2) The seasonings of butter, salt, and pepper are added. (3) The vegetable pulp is added in any desired quantity, usually about two tbsp. to one cup of liquid. A special recipe should be given for cream of tomato soup, so that the proportion of soda may be correct. NOTE.--If flavours of onion, bay-leaf, parsley, etc., are desired, these should be cooked with the vegetables, so as to be extracted in the vegetable water. OUTLINE OF LESSONS ON COOKING SEEDS CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY 1. Forms in which used: (1) Whole or cracked grains--rice, cracked wheat, coarse oatmeal, etc. (2) Granular--corn meal, cream of wheat, fine oatmeal, etc. (3) Rolled or flaked grains--wheat, oats, corn, rice, etc. (4) Powdered--wheat flour, rice flour, etc. 2. Cooking cereals for breakfast: For 1 cup of water use 1/4 tsp. of salt and the following cereal-- Whole or cracked--1/4 cup of cereal Granular--3 tbsp. of cereal Rolled or flaked--1/2 cup of cereal. Put salt and water in the inner part of a double boiler, and set directly over the fire. When steaming hot, gradually stir in the dry cereal, and keep stirring until the starch has thickened and boiled. Stir carefully, so as not to break the flakes of rolled cereals. Then set the inner dish inside the outer part of the double boiler, in which there should be boiling water, and cook from two to four hours. NOTE 1.--Rice has very tender cellulose and cooks in 3/4 hr. NOTE 2.--Rolled or flaked cereals have been steamed an hour or more to soften them for rolling, so require less cooking. NOTE 3.--Cereals may be cooked for breakfast the day before, but _should not be stirred while being re-heated_. LEGUMES: PEAS, BEANS, LENTILS 1. Forms in which used: (1) Ripe seeds (2) Meals--pea meal, etc. 2. Cooking of dried legumes: (1) Soak in cold, soft water for twelve hours or more, and then drain and rinse. Hard water may be softened by boiling, or by the addition of soda (1/8 tsp. of soda to 1 pt. of water). (2) Cook by _simmering_ in softened water until they are soft.
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