Other Cereals.—Small quantities of a number of other cereals have been and are still cultivated in the United States. There are several millets grown for forage, but the aggregate amount is only a trifle compared with the other cereals, and they are not on the increase. One of these millets is quite extensively grown for the dried branches of the seed-bearing tops called the “brush,” and is familiar to every housekeeper as brooms, when attached to long handles. Another variety of the very fertile species, Sorghum vulgare,[6] is the durra or doura grown to some extent in the Southern States as a forage crop. But it is not our purpose to discuss the many varieties of plants that have been experimented with or are grown to only a small extent. Professor Brewer, than whom there is no better authority, and who has been laid under liberal contribution for facts in our two papers on the cereals, says: “The established cereals have been so long cultivated, are so differentiated into varieties, so adapted to different phases of cultivation, and to various uses to which man applies them, that it seems probable that the number will not be materially increased in cultivation, and, moreover, in our agriculture Indian corn so fills a part which in other countries is occupied by a number of other plants, either for forage or bread, that it will doubtless continue to exclude various species whose cultivation is practiced elsewhere.” If we do the best we can with the six cereals now grown we will have no cause for distress.
THE CEREALS: BARLEY, OATS, RICE AND BUCKWHEAT.
The cereals furnish the cook materials for many of her most valuable articles of food. Wholesome, easily prepared, and inexpensive, their use on the table can not be too strongly commended. Barley is not in general use among Americans, but the pearled barley ought to form an indispensable article in every larder. In soups it is excellent. The stock for barley soup should be made with the greatest care. Into your soup-kettle—every housewife needs one—put a carefully washed beef bone, and with it all your scraps of cold meat, trimmings from steaks, and bones of chickens, turkey and beefsteak. Put your meat into cold, clear water and for the first half hour allow it but a moderate heat; after that the pot should be placed on the back of the stove, allowing the soup to simmer for four or five hours. This low heat extracts all the juices from the meat, and, this done, the liquor should be strained and allowed to cool. When ready to use the thick layer of grease which forms on the top of the stock should be removed, and the vegetables—the more the better—which are to flavor the soup added. Allow this to simmer until the vegetables have given up their juices, then strain, and into your soup put pepper and salt, with a cup and a half of barley, and allow the whole to come to a boil. Serve hot. Cold and greasy soup is detestable. To prepare the barley for use it should be soaked for several hours and cooked until soft over a slow fire.
Beef with Barley.—Beef is nice served with barley. A beef roast may be garnished with barley which has been boiled, and a steak is oftentimes served in barley. Pieces of cold beef may be warmed over with this cereal in the following way: Mince into dice the scraps of meat, butter a sauce pan thoroughly, pour in a little water and add equal quantities of the minced meat and cold boiled barley. Stir until hot, then pour in two eggs slightly beaten, and stir until the eggs are cooked; season with salt and pepper. Cold mutton may be prepared with rice in the same way.
Barley for the Sick.—“From the times of Hippocrates[1] and Galen,”[2] says a writer, “barley drinks have been in high repute in febrile and inflammatory complaints. They possess mild, soothing qualities, while at the same time they impart nourishment.” For barley water the following is a standard recipe: Wash pearled barley in four waters, rub two or three pieces of sugar on a lemon cut open and put them in a jug with the washed barley and a few slices of lemon; then pour boiling water over the whole and cover it until it is cold. Barley gruel is made by boiling two ounces of the pearled barley in half a pint of water; strain off this water and put the barley into three pints and a half of salted boiling water, and let it boil half away, then strain it for use.
Oatmeal.—Of the good qualities of this Scottish favorite, most of us are aware. “Oatmeal is,” says one authority, “when eaten with milk, a perfect food, having all the requisites for growing children and the young generally. Oatmeal requires much cooking to effectually burst its starch cells, but when it is well cooked it will thicken liquid much more than equal its weight in wheaten flour. The oats of this country are superior to those grown on the continent and in the southern parts of England, but certainly inferior to the Scotch, where considerable pains is taken to cultivate them; and it is needless to point out that the Scotch are an example of a strong and robust nation, which result is justly set down as being derived from the plentiful use of oatmeal. Dr. Guthrie has asserted that his countrymen have the largest heads of any nation in the world—not even the English have such large heads—which he attributes to the universal use of oatmeal.” The almost universal method of using oatmeal is in porridge, or mush, as we almost always call this excellent dish. There are two methods of preparing mush: To one quart of boiling water add one teaspoonful of salt; take a heaping cupful of oatmeal and sprinkle it slowly in with one hand while it is stirred with the other. When the meal has been all put in it should not be stirred more than is necessary to keep it from burning at the bottom. If much stirred the porridge will be starchy and flavorless. A better porridge may be made by stirring at night into two pints of salted boiling water half a pint of oatmeal. Let it boil for two or three minutes, then cover closely and place on the back of the range where it may simmer until breakfast time. Oatmeal may also be steamed. Fried oatmeal is a nice breakfast dish. Take steamed oatmeal when it is cold, cut it in thin slices, and fry until it is brown in a little lard or butter.
Oatmeal Gruel.—A valuable item on an invalid’s bill of fare is oatmeal gruel. “Take two tablespoonfuls of oatmeal, half a blade of mace, a piece of lemon peel, three gills of milk, and a little sugar. Mix two spoonfuls of oatmeal until smooth in a little milk, and stir it gradually into the remainder of the milk; add the lemon peel and blade of mace; set it over the fire for fifteen minutes, stirring it constantly. Then strain it and add sugar to taste.”
Rice.—For simply boiling rice we have an excellent “black man’s recipe” given in one of our favorite cook books by an old sea-captain friend of ours. Here it is just as it was told the “captain:” “Wash him well; much wash in cold water; the rice, flour, make him stick; water boil already very fast; throw him in, rice can’t burn, water shake him too much; boil quarter of an hour or a little more; rub one rice in thumb and finger; if all rub away him quite done; put rice in cullender, hot water run away; pour cup of cold water on him, put back rice in saucepan, keep him covered near the fire, then rice all ready; eat him up.”