Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-12-10


acceptable breakfast dish in summer
Regarding cereals there is a good
deal to be said, as they are considered
wholesome, economical foods and may
be easily prepared. All nations have
some form Of cereal especially adapted
to their conditions and climate, vary
ing from the oatmeal of Scotland to
the rice of India. They are starchy
foods and hence of great fuel value,
giving energy that is easily utilized.
Being both inexpensive and easily
cooked makes them suitable to all
classes, but they have an especial
value to the farmer in that a most de-
sirable adjunct to them is cream, and
on the farm this is, or should be OBJ
tainable. Few cereals contain much
fat, so the cream is a natural accom-
paniment. Sugar, if used at all,
should be only in small quantities, as
there is enough in the cereal itself
and too much sugar on it will inter
fere with the digestion, often causing
fermentation. All cereals should be
very thoroughly cooked and not too
soft paste that chewing is unneces-
sary, Tor then they cannot be well di-
gested
Oatmeal furnishes greatest amount
of nutriment, but needs very long cook
ing and is more difficult to digest than
most cereals. 1t is an admirable food
for people doing hard manual labor, OF
those out in the open air most of the
time, but it is not best for young peo
pie, or people of delicate constitution
1t is too heating for continual use in
summer. Wheat cereals are cooked
| in less time and more thoroughly di
gested than oatmeal.
Cornmeal is of great value, both as
a cereal and to use for corn bread
brown bread, fried mush, etc. II
should be eaten more freely than il
is and is capable of many uses.
Rice, both as a cereal and vegetable
dish, is desirable; being almost wholly
starch, either butter or milk is used
/ IN serving. With meat gravies it is
relished at dinner. Rice may be
soaked after careful washing, and
either cooked in a double boiler OF
boiled rapidly in a large quantity OF
boiling water from the beginning, a
double boiler being almost a neces
sity. Salt is added when partly done
One advantage in the use of cereals
IS that, being bulky, over-eating is not
likely, and one is more apt to be sat
isfied with enough, than in eating
some kinds of food. This is espe
cially true of children, who are no.
always ready to admit that Enough
IS as gcGd as feast
To the housewife also II is a usefu
! fact, for a breakfast begun with ce
real does not mean SO much meat re
quired after it,-so it is valuable
economically
Oatmeal requires such long cooking
that in cold weather it is we'll to pre-
pare a quantity at time, utilizing the
fire ON baking or ironing day, and thus
have on hand enough to use several
mornings. 1t should first be cooked z
short time directly over the fire, the
same as corn meal mush, and then be
placed in the double boiler to finish
Corn meal mush will be smooth and
free from humps if moistened witt
cold water first, and then added gradu
ally to the boiling water. If to be used
later as fried mush, it may be made
softer and poured into wet loaf par
so that it win slice to good advantage
Nice looking slices are made when q
pound baking powder can is used.
Steam cooked cereals lose in flavor
and food value in proportion to time
saved in fuel, hence are not so desir
able for steady use. Any cereals may
be made more palatable, particularly
to children, if fruits are served with
them,-berries or sliced peaches in
season, bananas (if thoroughly ripe)
and dates, figs or raisins, if carefully
stewed beforehand.