Hot Breakfast Cereals
In general, proportions of water for 1 cup cereal are: for granular cereals such as farina, corn meal and brown granular wheat, 4 to 5 cups; for flaked cereals such as rolled oats and rolled or flaked wheat, 2 to 3 cups; and for whole grain or cracked cereals such as rice, barley and wheat, 3 to 4 cups.
To keep granular texture, cereals should be stirred as little as possible using a slotted spoon or fork.
Hot cereals, whether whole grain, flaked or granular may be the quick-cooking or the longer-cooking variety. Follow directions on package. Or-
To Cook Granular Cereals (such as corn meal, farina and brown granular wheat)
Put into a saucepan 1/2 cup cereal
2 to 2 1/2 cups cold water
1/2 teaspoon salt
Heat gradually to boiling over direct heat, stirring only enough to prevent settling.
Tightly cover saucepan and cook over low heat or place double broiler top over simmering water about 5 to 10 minutes for quick-cooking, or 15 to 30 minutes for longer-cooking variety. Makes 4 servings
To Cook Whole Grain or Cracked Cereals (such as rice, barley and wheat)
Wash whole grains. Follow method for cooking flaked cereals using 4 1/2 to 6 cups water. Cook about 45 minutes for rice and about 3 to 8 hours for other grains. Makes 8 servings.
To Cook Flaked Cereals (such as rolled oats and rolled or flaked wheat)
Bring to a rapid boil over direct heat in top of double broiler
3 to 4 1/2 cups water
1 teaspoon salt
Sprinkle gradually into boiling water
1 1/2 cups cereal
Boil gently 3 to 5 minutes, stirring occasionally. Cover and place over simmering water. Cook about 5 to 10 minutes for quick-cooking, or 15 to 30 minutes for longer-cooking variety. Makes 4 servings.
Boston Brown Bread
Thoroughly grease bottoms of three No. 2 size (18 to 20 oz.) cans. Cut aluminum foil, waxed (double thickness) or parchment paper into 6-inch squares to cover tops and hang about 1 1/4 inch over sides of cans. Set out large kettle or steamer and tight-fitting cover; put trivet or rack in kettle.
Mix together in a bowl
1 cup rye flour
1 cup whole wheat flour
1 cup yellow corn meal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
Make a well in center and set bowl aside.
2 cups sour milk
3/4 cup molasses
Add all at one time to dry ingredients with
1 cup (about 5 oz.) raisins
Stir only enough to moisten all flour. Pour an equal amount of batter into each can.
Cover cans tightly by tying on aluminum foil or paper. Places can on trivet. Pour boiling water into kettle to no more than one-half the height of the cans. Cover kettle and bring water to boiling. To steam, reduce heat but keep water boiling. If necessary, add more boiling water to keep water level at one-half the height of cans during steaming. Steam bread 3 hours.
Remove cans from kettle; remove aluminum foil or paper from cans. Carefully run spatula down and around inside of cans to loosen bread; remove bread from cans to cooling rack. Store cooled loaves wrapped in moisture-vapor-proof paper or aluminum foil in a cool place or in the refrigerator. Makes 3 loaves brown bread.
Mincemeat Brown Bread
Follow Boston Brown Bread recipe. Substitute for raisins 1 cup thick mincemeat (if using packaged condensed mincemeat, prepare according to directions).
Pecan Brown Bread
Follow Boston Brown Bread recipe. Substitute 1 cup (3 3/4 oz.) coarsely chopped pecans for the raisins.
Grease bottom of 9 1/2 x 5 1/4 x 2 3/4 inch loaf pan.
Melt and set aside to cool
1/3 cup shortening
Sift together into a bowl
1 cups sifted flour
3/4 cup sugar
4 teaspoons baking powder
3/4 teaspoons salt
1 cup whole wheat flour
1 cup (6 to 7 oz.) cut, pitted dates
1 cup (4 oz.) chopped nuts
Mix until blended
1 egg, well beaten
1 cup milk
1/2 cup molasses
1 1/2 teaspoon vanilla extract
Blend in melted shortening.
Make a well in center of dry ingredients and add liquid mixture all at one time. Stir only to moisten dry ingredients. Turn into pan and spread to corners.
Bake at 350°F about 1 hour, or until a wooden pick or cake tester comes out clean when inserted in center of bread. Cool on cooling racks. Makes 1 loaf nut bread.
Follow Date-Nut Bread recipe. Substitute 1 cup dried apricots for dates. Use toasted, blanched almonds for nuts.
Follow Date-Nut Bread recipe. Substitute for dates, 3/4 cup of each of the following: currants, chopped candied citron, candied cherries and candied orange peel.