Compare the cooked and uncooked cereal. How does it change in appearance and quantity?
Why are cereals not cooked entirely over the naked flame?
What is the price, weight, and measure of a package of Rolled Oats or
Wheat? Of a package of Cream of Wheat or Wheatena?
What is the cost of the quantity of cereal indicated in the recipes above?
Calculate the difference in the cost per pound of ready-to-eat and uncooked cereals.
LESSON XX
CEREALS: RICE (A)
POLISHED AND UNPOLISHED RICE.—At market one finds two kinds of rice,—one white and pearly in appearance called polished rice, and the other, gray or brown and lusterless called unpolished rice. In preparing rice for market, the outer husks of the grain are removed and the rice is cleaned. It may then be sold as unpolished rice or it may be further treated by rubbing or polishing to make it ready for market. Rice is subjected to this latter process merely to satisfy the demand of purchasers. The food value of polished rice is inferior to that of the unpolished grain. Much valuable ash and other material are lost. Indeed, a certain disease, [Footnote 22: Beri-beri, a disease common among those inhabitants of Oriental countries whose diet consists almost entirely of polished rice and fish.] due to improper nourishment, has been cured by giving the sufferer rice polishings. The flavor of rice is also impaired by polishing it. Unpolished rice is much the more valuable food. It requires, however, longer cooking than polished rice. Soaking in water before cooking shortens the length of time required for cooking.
TO CLEAN RICE.—To wash rice, put it in a strainer and allow the water from a faucet to run through the strainer. Rub the rice between the hands.
RICE (cooked over boiling water)