Food recipes
Pearl Barley With Fruit
Pearl Barley With Fruit
Ingredients:
1 c. pearl barley
1 tsp. salt
5 c. boiling water
1 c. dates, figs, or prunes
Directions:
Examine the barley to see that it contains no foreign matter, and then
put it to cook in the boiling water to which the salt has been added.
After cooking directly over the flame for 10 minutes, place it in a
double boiler and cook it for 3 to 4 hours. If dates are to be used,
wash them in warm water, remove the seeds, and cut each into four
pieces. In the case of figs, soak them in hot water for 1/2 hour and
then cut them into small pieces. If prunes are desired, stew them as
explained in Art. 71, and when the seeds are removed cut them into small
pieces. Add the fruit to the barley 10 or 15 minutes before removing it
from the stove. Serve hot with cream or milk and sugar.
78. LEFT-OVER BARLEY.--Cooked barley that is left over from a meal
should not be wasted. That which has been cooked without fruit may be
81 / 151
added to meat stock or used with vegetables for soup. Also, cooked
barley that has had time to set and become stiff may be sauted in butter
until it is slightly brown. When served with meat gravy, barley prepared
in this manner makes a very appetizing and satisfying luncheon dish.
RYE, BUCKWHEAT, AND MILLET
79. RYE is a grain that grows very much like wheat, but it can be
cultivated in poorer soil and colder climates than this cereal. It is
not used alone to any great extent for anything except the making of
bread, but it is particularly well adapted for this purpose, since it
contains a large amount of gluten, the food substance necessary for
successful bread making, and, like wheat, will make yeast bread when
used alone. Bread made of rye flour has a dark color and a peculiar
flavor, and while these characteristics make it unpopular with some
persons it is used extensively by certain classes, especially persons
from foreign countries. Besides its use for bread, rye is frequently
combined with other cereals in the manufacture of ready-to-eat
cereal foods.
80. BUCKWHEAT is used less extensively than any of the other cereals
already mentioned, but it has an advantage over them in that it thrives
in soil that is too poor for any other crop. The buckwheat plant grows
to a height of about 2 feet and blossoms with a white flower. Its seeds,
which are three-cornered in shape, bear a close resemblance to
beechnuts, and because of this peculiar similarity, this cereal was
originally called beech wheat. Practically the only use to which
buckwheat is put is to grind it into very fine flour for griddle cakes,
recipes for which are given in another Section.
Ingredients:
1 c. pearl barley
1 tsp. salt
5 c. boiling water
1 c. dates, figs, or prunes
Directions:
Examine the barley to see that it contains no foreign matter, and then
put it to cook in the boiling water to which the salt has been added.
After cooking directly over the flame for 10 minutes, place it in a
double boiler and cook it for 3 to 4 hours. If dates are to be used,
wash them in warm water, remove the seeds, and cut each into four
pieces. In the case of figs, soak them in hot water for 1/2 hour and
then cut them into small pieces. If prunes are desired, stew them as
explained in Art. 71, and when the seeds are removed cut them into small
pieces. Add the fruit to the barley 10 or 15 minutes before removing it
from the stove. Serve hot with cream or milk and sugar.
78. LEFT-OVER BARLEY.--Cooked barley that is left over from a meal
should not be wasted. That which has been cooked without fruit may be
81 / 151
added to meat stock or used with vegetables for soup. Also, cooked
barley that has had time to set and become stiff may be sauted in butter
until it is slightly brown. When served with meat gravy, barley prepared
in this manner makes a very appetizing and satisfying luncheon dish.
RYE, BUCKWHEAT, AND MILLET
79. RYE is a grain that grows very much like wheat, but it can be
cultivated in poorer soil and colder climates than this cereal. It is
not used alone to any great extent for anything except the making of
bread, but it is particularly well adapted for this purpose, since it
contains a large amount of gluten, the food substance necessary for
successful bread making, and, like wheat, will make yeast bread when
used alone. Bread made of rye flour has a dark color and a peculiar
flavor, and while these characteristics make it unpopular with some
persons it is used extensively by certain classes, especially persons
from foreign countries. Besides its use for bread, rye is frequently
combined with other cereals in the manufacture of ready-to-eat
cereal foods.
80. BUCKWHEAT is used less extensively than any of the other cereals
already mentioned, but it has an advantage over them in that it thrives
in soil that is too poor for any other crop. The buckwheat plant grows
to a height of about 2 feet and blossoms with a white flower. Its seeds,
which are three-cornered in shape, bear a close resemblance to
beechnuts, and because of this peculiar similarity, this cereal was
originally called beech wheat. Practically the only use to which
buckwheat is put is to grind it into very fine flour for griddle cakes,
recipes for which are given in another Section.
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