New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-08-07
[HOJSE:NF',''N Talks
| HOLD S;11 'ND'


The fact that many cereals in themselves contain
little nourishment is contrary to our general pre-
conceived ideas in the matter OF foods Crushed
wheat. greats any OF the various preparations
of wheat of oatmeal from the whole kernel are
richer in proteds than other cereals. yet must
consume nearly three pounds OF the dried grain of
any of these to receive the amount OF nitrogen
which is necessary TO compensate the average in
dividual for his daily losses in maintaining the fires
Of life The same amount OF nitrogen can be OBJ
tanned from pound three ounces of meat.
There are few people who could comfortably d.
gest three pounds OF any cereal Therefore some
thing must always he added 10 cereals. when they
used extensively for food TO render them richer
in the proteds which meat supply.
Milk or cream solves the problem perfectly. but II
must be remembered tina; II t. the milk that sup
plies the most important nourshment rather than
the cereal When wheat Is cooked In water and
served with sugar. II does supply the place of
meat. many persons seem 10 imagine. Tn
less II Is cooked with milk and served with milk
and cream 1t is not rich enough for a summer
food.
Heat now renders the appetite languid and It IS
A mistake 10 exhaust the digestive powers by COM
pening the stomach 10 digest large quantities OF
any food in order to receive the necessary nutr-
ment for life. Daintily cooked meat and we'll
baked bread with "a generous supply of milk.
cheese and some vegetables and fruits best supply
the needs of the summer table
Wheat and oatmeal the only cereals We have
thus far considered. are far richer in nitrogen and
the essential elements of food which We obtain
from fresh butchers meat than rice or cornmeal
Both these cereals are poor IN proteids Rice
should never be served unless II Is cooked IN STOCK
epes and milk it becomes an excellent nutritious
article of food. but IT is because or the other IN
eCornmeai is a rather heating food for summer and
may be well dispensed with except when used IN the
eggs Cornmeal mush served with cream or cold
milk may be acceptable occasionally on damp chilly
"'s Continual diet Of dry cereal, even OF wheat
alone without meat milk cream ana cheese With
The Chinese cooe is an example of 'lrace fed for
centuries on rice.
CRUEL TO CHILDREN.
II Is a cruelty to compel little child to subsist
On a purely cereal diet. as some mothers do. after
no has nassed his fourth year. The presence Of the
fovr.year moar teeth show that the child needs
meat and moderate portion should be given 10 MN
daily II is not necessary to ieed MN ,nea, oedofe
this age; eggs ana MIX VIII H"IP'' an " ~
nous food he needs.
HOW TO COOK OATMEAL.
Asa rule cereals are not cooked enough and there
is not enough liquid added at hrst. Fine oa'meai
and all cereals crushed to meal should be mixed
to a paste with a little boiling water before adding
them TO the boiling water or milk ana water that
tbev are cooked in To cook either oatmeal or corn,
meal. allow cup Of milk mixed n cup ni
wafer TO four cups OF boiling water LEI tne Hihtui {
cook rapidly top of the stove Tor hNe minutes vi
"' nm me case of cornmea add two more cups Of
boiling water and a liberal teaspoonful OF salt ana
put II into double boiler to cook two hours longer
In the case OF oatmeal add cup OF mix ana , a
teaspoonful Of salt and let 1t COOK In douoe poier
two hours longer. -, . 49, o,,, y,
rice When the rice has boiled seventeen minutes,
drain off the stock 1t De used TO thlcKeh SOUP
afterward Let the rice steam covered VIVA coarse
towel ten minutes longer. to swell oui inc Rralns'
serve IL when II Is cooked this way with chckeh'
veal other meats $1,000, -, z.oo,,
For breakfast cook rice In water instead OF STOCK
Drain IL and ada cup of boiling milk, ana lei II
co,k fifteen minutes longer in a douDIe DoHeT.
Pearl wheat. pearl barley and coarse oatmeai or
oroats-some times called Irish meal'-snould DC
saotod I'm a double BOXER at least six hours. Allow
cmn Of the grain TO six cups OF water or four cups
OF water and two OF milk. WIN one teaspoohfn OF
salt , ,o 49, ,t,. ., cooking
49,, they are more expensive and IL u doubtful II
w. ever equal the knocked kernels In their best
onnn33i,,on-when they fresh from the ripe grain
fields In autumn