Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-12
Table and Kitchen.
A Food That is Always Seasonable and
Wholesome.

son, as they are either more appropriate at
one time than another or better suited for
certain conditions of temperature than foods
of similar composition which they should
replace for the time being.
AS a working basis in diet suitable for
all and any season Of the year the wheat
grain is certainly designed by nature as the
chief dependent source from which to OBJ
tain nutrient substance.
1t is not affected by the changeable con-
ditions of the atmosphere as are so many
other food substances; summer heat does
not influence it's parts or should not affect
its action in the system when it is consumed
In its many prepared forms. Power to in
crease the body temperature beyond the
normal and comfortable degree is not one OF
Its faults or features. Considering it in en-
t1rety, there Is no cleaner, more wholesome
food product presented for the sustenance
OF man, or one as dependable in every re-
spect, when we seek those things which will.
under right conditions, furnish the most
and best physiological capital.
The organic and nutritive elements of
the wheat grain are protected from the
action of the atmosphere by a coating of
silica or flint. The seed can be eaten raw
and entire by animals with their powerful,
grinders and unimpaired digestive functions
Man should have the same grinding facili-
ties in strong and perfect set of teeth, but
even then he could not secure the same
amount of nutriment from the grain the d.
gestion would be slower and overtaXed
Therefore, in order to put these seeds in
the best available condition for mans use
the 1mperVious case must be broken OF in
some manner removed to allow the gastric
juices to act upon the starch and the min-
ute parts or cells SO divided that they may
be quickly brought under the action of heat
and distended and ruptured so that the food
is comparatively easy of digestion.
Since it is so desirable that every val
n ~ Of t1n ,-l,. ~ 4
there are many who contend that the skin
or rlnd Cbran) has it's part to play in the
perfect digestion of the food. This is true
10 TINS extent: 1t being indigestible and
simply so much waste material, the diges-
1--WE organs make a strong endeavor to
eliminate it, while at the same time they
retain the nutritious part which is covered
by this silica. This imposes a great deal of
labor on the digestive functions: the food
must remain a very considerable length of
time in the stomach and bowel. and all this
time 1t is stimulating to further action and
irritating the bowel. In most cases this
condltlon proves very injurious and III every
case the quicker this substance can be re-
moved from the body the better and better
sun Its complete removal frCm the grain
before it is eaten
BY the ordinary process the complete re-
moval of this outer indigestible covering is
practically impossible without the sacrifice
or a portion of the highly nutritious parts
as the richest of the gluten-cOntaining Law.
u iit ieIllS DtIledtil lliIS coat OF woody
celluloSe.
To arrest the grinding process at lust the
right stage has been the study and anbi-
ton of the food manufacturer whose de-
sire is to put this food product upon the
market as completely in it's natural and
wholesome condition as the physiological
requirements of man demands. and give
TO him in their naturally organized state
the properties for the complete nourishing
and building of the body which 1t has gath
cred in just the right proportions from
earth and air.
INCREASINGLY keeping at it, and with the
best interests of human welfare at heart
has brought a successful solution in GER
tain instances and has given us the self
sufhclent qualities and original clements
or the wheat grain intact and unhampered
by any Objectionable features whatever
BY a washing and thorough cooking pro
cess the woody brush or fiber is loosaned
and removed and we have the grain in all
Its entirety, but its parts in just the right
state to be consumed and perfectly assmi-
lated without further preparation. and en-
failing no unnecessary labor upon the eater
either In It's preparation for the table or in
the digestion.
Time for Cooking Cereals.
More harm has been done this class of
foods than any other, either through ignor-
ance or careless regard for public health,
by the wholesale advertising of cereal
products which We're guaranteed to be full
of vital and life-sustaning qualities. and
prepared with the view of saving the valua-
BILE time of the housewife by requiring but
a few minutes cooking, while in reality
they required at least an hour and often a
greater length of time to make them diges-
tble for the average individual House
wives cannot be too careful in the selection
or their cereal foods, which we may aDtly
term breakfast foods, as they ara almost
entirely regulated to this meal. The idea
In adopting these prepared foods for the
first meal Of the day should not be to sim
ply have something in most convenient
form, that may be hastily and easily pre-
pared, but a highly nutritious and sustain
ing food that may be at once assimlated.
furnishing the most complete building ma
terial easily adjusted to every part of the
human economy: equally well suited for the
growing child, with its delicate organism
and those whose digestive powers are quite
as delicate What we eat either kills or
cures, and the truth of this is soon made
manifest, though the killing process may be
long drawn out and for that reason more to
be dreaded and avoided. Do not buy foods
because they are cheap labor-savlng and
taste good, but because they are good for
you; fact demonstrated first by the COM
nonsense knowledge you should have
of what you employ as building material
for your body. and by the actual knowl-
edge gained by practical application of the
foods to your physical needs. Bear in mind
that wheat, though the best adapted Of the
cereals for food for man, contains among
Its other valuable constituents a consider
able amount of starch, well protected by
outer layers of other substances This
starch must be made entirely digestible
by means of moist heat. else it will be I'M
fit to put in the human stomach There
fore, in selecting wheat foods first know
something about the nature of their prepa-
ration, and if cooked, just how completely
and scientifically this is done There are
wheat foods which do not require a second
cooking by the purchaser, and the fame of
these Is so universal that all who run may
read, If they will.
Cooking Cereals in Hot Weather.
In hot weather it is imperative that cereal
foods are thoroughly well cooked, as then
there IS always greater danger from sour
ing and fermentation If the food lies very
long in the stomach and bowel. The cereal
preparations which require considerable
time to cook thoroughly are better for warm
weather than winter breakfasts, because
when mush is desired it is far more pala-
table and grateful to the appetite on hot
morning if it is served cold than hot. This
enables the cook to prepare it for the table
on the previous day, turn it into little indi-
vidual mods and set in a cold place so that
1t will be ready to turn out in the morn
ing and eaten with either fresh or stewed
fruit with cream, plain whipped If
no Ia he he