Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-01-12
Table
q Md
Kitchen.
Observation-Disclosures

q more imperative or. closer study than
the cereals. BotanicalIy, this class of
foods is grouped together as certain
members Of the grass tribe, More par
ticularly speaking, however, we allude
only to the seeds or fruit of these
grasses the part used as food by man.
In these seeds cultivated for food sup
gredients-proteids, carbohydrates, fat.
and mineral matters, along with a Gers,
tain proportion of water, which, how
ever, does not amount to over twelve
per cent. in the ripe grain. Although
the proteids vary Considerably in the
| different cereals. their nutritive value
/ is about equal. 81
One great advantage the cereals have
over other vegetable foods, when CON-
siderihg their digestibility, is that they
are almost free from cellulose. there
being but small amount, which Isl
contained in the outer, protective COW
ering. The carbohydrates are present !
in the largest proportions, the chief
being starch. This makes uD from
sixty-five to seventy-five per cent of
the whole grain. ii.
| Sugar in small quantity is present;
while the fat varies very notably in the /.
different members of the group; the
latitude in which they are grown gov
erning the quantity; the fat being
| most abundant in those grown in the
cold atmosphere of the north The
percentage of mineral matter is small; j.
but lime and phosphoric acid are more
abundantly represented.
In one respect cereals more closely ID
resemble animal than vegetable foods,
this is in regard to organic salts, which
are almost absent. AS class of foods.
the cereals are extremely well alb ~
sorbed, and rank in this respect equal ,
to. if not above. the animal foods.
Their compactness, almost absolute d,
freedom from waste and richness in nu- 81
trients, place them in the highest scale
of human food.
Carbohydrates predominant in all ce-
reals. and for this reason they do not :
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 be reduced to a form Z
that may be made readily digestible forsu
all conditions
lrst, they must De easily and per- b
fe,uy cooked; as time is of greatest
moment to the modern wage Garner, ~
ana he scarcely allows the expenditure ~
OF even the necessary energy required to Z
digest the food by the natural process, 81.
TO tax his digestive powers beyond this
with imperfect cooked cereals i'm
PAIRS his menta as we'll as physical ri
CAPACITIES. The necessities of modern sn
conditions among all classes have pro- =.
duced great variety of patent prep
ar2ucns of wheat. as well as some Il
other we'll known cereals. These are %,
partially or wholly cooked or prepared
in such manner that the shortest pos -
sible time is required to prepare them
for the table. while others need only M
the addition of hot water or cream to ~
make them ready to serve Some are q
prepared III the form of flakes, others Z,
are granular preparations or an in
genious transposition CT the whole j,
wheat into Sareds. Many of these are
formed INTO cakes or biscuits and are f.
thoroughly cooked and thus present TO 7n
the house wife the whole wheat in an ui
undoubtedly more digestible form for
human food than the average cook will q
produce from less modern wheat food
nj
All modern inventions. whether APP p
pied to foods or elsewhere, are intend e,
ed to save time and labor.
Baked Oatmeal.
Many find this cerea, too cheat nj
ing" while others depend on
it as a Standby for break
fast food. This cereal must be thor
oughly cooked to be digestible one of e
the best is as follows. The day before vi
it is to be served, stir pint of oat-
meal with one teaspoonful of salt into
two quarts of boiling water. Boil five
then turn into a buttered si
earthen dish and cover. Set the dish =
in pan of boiling water, place in z
moderate oven and bake for two hours
Then in the morning again put the dish
in the oven. in pan of boiling water
and cook half an hour. And it is ready o.,
to serve. -j
Cereal Blanc Mango.
A nice change from the plain
cereal mush. Make in the usual y
way, using milk instead of water,
and about four minutes before re- fg
moving from the fire stir. in 20
two well-beaten eggs. Serve with
sugar and cream or with stewed fruit.
This is very hearty dish when one
the combination.
Cereal Croquettes.
Warm cup of cooked cereal mush
with tablespoonful of milk; add one
egg yolk well beaten; season with
pinch of salt, stir in two tablespoonfuls 2
of chopped dates and as soon as the
mixture is cool enough form into small =
cylinders or oval-shaped croquettes;
dip in beaten egg, crumb and fry. With
a little crisp bacon these make a nice =
breakfast dish or may be used with a
fruit sauce for dessert. v9
savory, Cereal Outlets. u
Put scant half pint Of milk in double
boiler with a tablespoonful of butter
and when it is scalded. add enough or y
some of the patent cereal preparations
to make o thick paste, dredging in a .