Los Angeles herald., 1910-02-27
CEREALS

plants belonging to the order known
as the grass family and which are
used for foods In composition they
are similar, but the variation in their
elements gives them different degrees
If food values.
In olden times the grains were large
y depended upon as a staple food.
and if history is to be believed the
highest condition of man is associated
with the wheat consuming nations.
The ancient Spartans, whose name is
proYerbial for strength and endurance.
We're fed on a grain diet. and the Ro-
man soldiers, who under Caesar ac-
complished such wonderful deeds car
ried bags of parched grains in their
pockets.
Many nations Of the present time
make extensive use Of the various
grains. Rice, for instance. forms the
staple article of diet for large pro-
portion of the human race. Rice, un-
like the other grain foods. lacks the
nitrogenOus elements and SO should
be supplemented by other articles
which contain the lacking element 1t
is for this reason. no doubt that the
Hindoos use lentils and the Chinese
use peas and beans in connection with
rice.
Almost all grains require long cook
ing with gentle and continuous heat
in order to disintegrate the tissues and
ClalSe the SldItI INTO SISdA. l. I'll
the grains advertised ready TO use in
ten minutes really require a much
longer cooking to make them easy to
digest double boiler is the best and
most convenient utenstl for cooking
cereals. If one does not possess a
double boiler fair substitute may be
provided by using a pail or crock
placed within a kettle of boiling water.
\ closed steamer or steam cooker is
excellent and the fireless cooker the
best Of all.
The quantity of water or milk re-
qufred varies with the different grains.
the methods by which they are cooked
and the thickness or thinness desired
A few general rules cover the cooking
of all cereals. It is we'll to measure
the quantity of the grain and the
water, not to guess at it. Have the
water boiling and salted. STR IN the
cereal slowly, but do not stir after
wards. All cereals are more appetizing
if while softened they still retain their
original shane. stirring a cereal rem
ders it pasty. destroying its looks and
good qualities Cook continuously. II
it Be necessary to add more water to
the outer boiler. add boiling water
rains are among the nutritious
foods and also the most economical
All cereals should be kept in a dry
place. secure from air and moisture.
Rice
Rica is one of the most abundantly
used of all the cereals. Rice grows
wild in India. which, no doubt, is its
native home It is now cultivated in
most tropical and in sub-tropical ell
mates. and is said TO be used as food
sunplv for one-third of the human
race It is mentioned in histOrT many
hundred years before Christ and was
held in high esteem by both Greeks
and Romans.
Rice is so largely grown and so
abundantlv used by the Chinese that
their word for rice. fan enters into
many of their compound words.
hegqar is called a "tou-fan-tee. that
Is the rice seeker The salutation,
"Che-fan." which is equivalent to our
How do YOU do?" means Have you
eaten riCe2
Rice REQUIRES a wet soil and the fields
in which rice is grown are periodically
irrigated. Before the rice ripens the
wafer IS drained off; the crop is cut
with a sickle. made into shocks
stacked and threshed much like wheat
The rice kernel is within two cover
ings. a coarse outer husk, easily re-
moved. and an inner, reddish coating;
The onter husk of the rice is removed
in threshing but the inner skin or
hull sticks closely and is removed py
rubbing and pounding.
The rough rice is first ground pc
tween large stones then pounded win
iron~shod pestles in mOrtars. ran
ming and screening fully removes the
busk and the grain is divided INTO
three different grades and pollsheu
ready for market.
In cooking rice we wash 1t 10 re-
move the earthly taste it is apt TO haEe'
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