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CEREALINE - Defined

CEREALINE—A white flaky pudding material prepared from Indian corn; also boiled plain and eaten with cream as a breakfast cereal; made into puddings according to the various recipes of the vendors, printed on the sides of the packets in which it is sold.

Recipes Using Cerealine

Plain Cerealinc Flake Pudding. —Two cups of scalded “ Cerealine,” cold, three eggs, two tablespoonfuls of sugar, half cupful of milk, half teaspoonful of salt, one tablespoonful of butter.

Add the milk and butter to the “Cerealine” and rub it smooth; add the salt, sugar and nutmeg to suit the taste; beat the eggs to a light froth and stir into the mixture; put it into a well- buttered pudding dish and bake one-half hour, and serve hot with sweetened cream.

Gelatin Pudding. —Make a boiled custard with the yolks of four eggs, a pint of milk, and sugar to taste. Soak a third of a box of gelatin a few minutes in a little cold water, then dissolve it with three fourths of a cupful of boiling water.

When the custard is cool, add the dissolved gelatin and beaten whites of the eggs and put into a mold. Serve with whipped cream.

Pastry Cream. —Two cups of “ Cerealine,’* two cups of sugar, one tablespoonful of butter, one and a half pints of milk, two teaspoonfuls of vanilla, yolks of 5 eggs.

Bring the milk to a boil with the sugar, and add the "Cerealine,” as soon as it re-boils take it from the fire, beat in the yolks, return to the fire two minutes to set the eggs; add the extract and butter, and use when cold.

Puff Paste. —One cupful of “Cerealine.” two cups of butter, one teaspoonful baking powder, one large cupful of ice-water, three cups sifted flour, yolk of one egg, a little salt.

Sift the flour with the baking powder, place it on a pastry-slab or molding board then add the “Cerealine” and mix thoroughly, form the whole into a ring, place the egg-yolk and salt in the center.

Add a little ice- water, and from the inside of the ring gradually take flour, adding ice-water every time until you have a smooth, firm paste, very tenacious and lithe.

Place it on the ice for fifteen or twenty minutes, then roll out to the size of a dinner plate. Work the salt and butter milk out of the butter and cut the butter in small pieces and place on the dough.

Work the edges of the dough over the butter, carefully covering it. Turn it upside down and roll out very thin; turn it back again and fold into a three square.

Repeat the rolling and folding three times. Between each turn or operation of folding and rolling, put the dough on a thin tin, and place the tin on ice. As soon as it chills it will roll easily.

Light Bread.—Two quarts of scalded “Cerealine,” eight tablespoonfuls of lard, six ounces of Fleischmann’s yeast, eight quarts of flour, four teaspoon fills salt; mix the wheat flour and “Cerealine” together; dissolve the salt in water, and dissolve six ounces of Fleischmann’s yeast in a little cold water, and make into a stiff dough.

Allow this mixture to raise about three hours, and then take out and make into six loaves of bread and set in a pan until it raises again, then about an hour in a hot oven.

Griddle Cakes. —Two cups of scalded “Cerealine,” one teaspoonful of sugar, two teaspoonfuls of baking powder, one and one-half cups of milk, two cups of flour, one teaspoonful of salt, one egg.

Sift the flour, sugar, salt and baking powder together; add the “Cerealine” free from lumps, diluted with the beaten egg and milk; mix into a smooth batter; have the griddle well heated and greased; put the mixture on the griddle with a large spoon—about two spoonful to one cake ; fry to a nice brown ; turn carefully and fry as before, and serve with maple syrup.

Gateau à la Fortin. —Two cups of “Cerealine;” four cups of flour, one cupful of butter, two cups of sugar, four eggs one teaspoonful of baking powder, two cups of seeded raisins, one and one-half cups of milk, one teaspoonful of extract of almonds and vanilla, mixed.

Rub the butter, sugar, and eggs very smooth; add the flour and baking powder sifted together, then add the “Cerealine,” raisins, milk, and extracts; mix into medium batter and bake in a cake mold, in a quick, steady oven.

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Vintage Culinary Terms - "C"