The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-01-11
MODERN CEREAL PREPARATIONS


weak if relieved too much of their duties.
their full functional powers are mere or
! less interfered with under our present
| conditions OF life. and it is imperative
that in such cases individuals be supplied
with partially, or at least easily digested
foods But under no circumstances must
| these be Of such nature as 10 usurp the
natural digestive process or interfere
with the action OF the digestive fluids
| other than 10 facilitate their action
when distinctly beneficial to the body.
Pre-emiuently healthy individuals who
know how 70 maintain an even poisa IN
der unfavorable conditions. are better
without partially digested foods, for rea-
sons already stated
Most Important Of Our Vegetable
Foods.
VI the natural available foods for man.
there is perhaps none that needs a more
imperative or closer study than the CO.
reals. Botanically, this class Of foods is
grouped together as certain rueugbs-s of
the grass tribe More particularly speak
ing however, we allude only to the seeds
or fruit OF these grasses, the part used
as focd BY man. In these seeds cuItfva ted
hutritive ingredients-proteids carbohy-
drates. fat and mineral matters. along
with certain proportion of water.
which. however, does lot amount TO over
twelve per cent in the ripe grain. Al
though the proteids vary considerably in
the different cereals. their nutritive value
is about equal
One great advantage the cereals have
over other vegetable foods, when consid-
ering their digestibiIity. is that thev are
almost free from cellulose there being
but a small amount, which is contained In
the outer, protective covering. The car
oohycrates are present in the largest
proportion, the chief being starch This
makes up from % to 20 per cent Of the
whole grain.
Sugar in small quantity is present:
While the fat varies very notably in the
different members Of the group: the lat
ieude IN which they are grown governing
the quantity; the fat being most album
uanl IN those grown in the cold atmos-
phere CT the north. The percentage of
mineral matter is small; but lime and
phosphoric acid are more abundantIy rep-
resented
semble animal than vegetable foods. this
IS IN regard TO organic salts, which are
almost absent AS class of foods. the
cereals are extremely well absorbed. and
rank in this respect equal to. if not above
the animal foods. Their compactness. al
most absolute freedom from waste and
richness in nutrients. place them in the
highest scale Of human food.
Carbohydrates predominate in all &C.
reals. and for this reason they do nor
form perfect diet when eaten alone
but require such combinations as eggs
milk, butter cheese. etc. In order TO
make cereals perfectly available as food
they must he reduced 10 a form, that may
be made readily digestible for all condi- |
tons.
First. they must be easily and perfectly |
cooked: as time is of great moment 10 |
the modern wage Garner and he scerceTv
allows the expenditure OF even the nee /
essary energy required TO digest the food /
by the natural process, to tax his diges- |
tive powers beyond this with imperfectlv |
cooked cereals impairs his mental. as |
Hell IS physical capacities. The ueces- |
sites OF modern conditions among all 1
classes have produced a great variety /
OF patent preparations OF wheat. as well !
as some other well known cereals. These |
are partially or wholly cooked or pre- /
pared in such a manner that the shortest (
possible time is required TO prepare them 3
for the table. while others need only the 1
addition Of hot water or cream to make I
them ready 10 serve Some are prepared I
IL the form of fakes. others are grsnu-
lar preparations. or an ingenious trans
position Of the whole wheat into shreds 1
Many of these are formed into cakes or
biscuits and are thoroughly cooked and 4
thus present 20 the house wife the whole
wheat in an undoubtedly more diges-ible
form for human food than the average
cook viii produce from less modern
wheat food preparations
Al Imodern inventions. whether applied
10 foods OF elsewhere. are intended 20
serve time and labor
Baked Oatmeal.
Many ind Inas cele1l TOO heating"
X hile Others depend CT II as = stand by
for a breakfast food This cereal must
be thoroughly cooked 20 De cigestioie. ere
3f the best is as follows. The cay 5e-
lore II IS 10 Be sered. stir plat % cat
neal with che teaspoonfGl OF salt into
NO quarts % boiling water BoI Eve
minutes. then turn into q buttered
sartheR dish and cover. Set the dish n ,
. pan OF boiling water. place IL q mod
rate oven ard bake for two hours
Than in The morning again put the dish IN
he oven, IN a pan OF boiling water and
,ook half an hour And It. is ready 70
'erve.
Cereal Blanc nange.
a nice change from the plain cereal
,ush. Make in tn usual way. using
Elk instead or water. ard about four
minutes before removing frcn ths FIRE
tir IN two weiI-5eatsa eggs Serve with
agar and cream. or with stexed fruit
his is very hearty dish zhsu one
outsiders the combination
Cereal Crccget.cS-
Warm a cup o. cooked cereal rzush
NTH tablespoonful Of mix. add one
gg ycik. well bszcs1. seasor With =
inch oS salt. stir II tao tR5.espooufuss
Z chopped dates ard as 500 - IL mix
IRE Is cool enough form TITO snail cylIa-
erz or ovsI-shzPed c-oSuetres. dip II
eaten ess. c-u7s and fry wIla a III