The Washington herald., 1913-02-11
'SEASONABLE TIME
FOR CEREAL FOODS
Of Grain Foods Oats and Corn Are
Best for Winter.
BY LIDA AMES WILLIS.


Considering them from the point of
actual food values. the cereal products
undoubtedly give us a greater amount
OF nourishment than meats, eggs, cheese.
or fresh vegetables, when We take in
account the lack of knowledge of most
cooks OF the nature of the materials
which they transform from the raw sub
stance into bodybuilding material for
the growing individual, and life and
health-giving substance to all dependent
upon their productions in the culinary
line. The statement that anything Is
good IL II tastes good is misleading.
When foods are properly cooked and
served. the fiavors developed are very
agreeable to the healthy, normal taste.
and this has much to do with the perfect
digestion and assimilation of foods that
are good for us. But cook uneducated
in the science of cooking will resort TO
artlfices of the craft to trick the taste.
For palates overindulged in high season.
! ing and stimulating flavors, such i'm
positions pass as skill. efficiency, the
qualification OF a good cook: while, in
| reality, IL often indicates quite the re-
verse Naturally, in the hands Of such
cook, cereal or grain foods are almost
! certain to produce dishes that are fiat,
stale. and improbable and uninviting to
any taste.
| OF grain foods the oats and corn grown
| in the colder Northern climates, being
| rich in fats, are ideal winter or cold
climate foods These have every required
element for nutrition, except perhaps de-
fciency In water and salts. Both easily
supplied in the cooking, and being thor
oughly incorporated in the process, the
! water does not extract any component
part. which is wasted by being thrown
away, as is the case when green vege-
tables are cooked in a large quantity Of
water, which is drained or and thrown
away as useless.
In the warm climates they have an
abundance OF rice, which is more than
three-fourths pure starch. with a small
amount Of protein or albuminoids, a
still smaller percentage of mineral mat
ter, a trace of sugar, some water. and a
decided deficiency In fats and gums.
Between these two typical foods We
have many other seed and grain products
and by-products that are rich in nu-
trients.
Cracked wheat. crushed hominy, and
oatmeal are superior foods for cold
weather breakfasts and suppers. Being
coarsely ground or crushed, they are
really better than the meals, as they
require mastication, and therefore their
digestion Is more perfect The usual mis-
take made in cooking these coarser prep
arations is not having the water at a
rapid boil when the cereal is added, and
never allowing II to grow cool. The rea-
son is simple enough. The gastric Juices
act only on surfaces OF objects presented
to 1t. When the coarsely ground cereal
is allowed to soak. even a few minutes,
In tepid water. the whole becomes pastry,
and no amount of boiling or baking will
overcome this difficulty.
Taken into the stomach thus badly
cooked, it remains two or three hours
longer than there is any need in the
stomach. and greatly disturbs and dis
arranges the process Of digestion. 1t Is
sure to cause discomfort, and often dis
tress. But the physical and mental
vigor; the hardihood and lusty old age
OF the Scotch and Irish, with whom oat-
meal was the standard dish in childhod,
attest TO the excellence of this cereal,
and proves that it is well worth while
for us to feature the proper preparation
of our valuable and abundant cereal
grains and seeds in our discussions on
children's welfare. Such an effort will
probably do more toward preventing a
race of degenerate beings than all the
surgical operations devised by science.
Graham Mush with Dates.
A nice dish for childrens luncheon.
To three pints of boiling water use a
pint Of Graham meal and teespoonful
OF salt SIft the -four in with the left
hand. stirring constantly with the right,
in order to keep It free from Jumps
Boil rapidly for twenty minutes; and
just before II Is done stir In a dozen or
moro dates, seeded. and cut in small
pieces. Turn into a dish rinsed with cold
water to prevent sticking. Let stand
until II is firm enough to cut in nice
slices. For breakfast. serve with sugar
and cream while still hot. For luncheon,
the slices may be spread with Jelly and
whipped cream placed on top. Steamed
figs or raisins may be stirred instead |
of dates.
The plain mush may be sliced. dipped
in beaten egg, covered with cracker or
bread crumbs and fried in deep hot
fat, or sauted in butter or drippings.
Boiled wheat.
Grind a cup of selected wheat grains
In your coffee grinder. Stir this into
a quart of salted boiling water and boil
for an hour or longer. Very nice change
from the prepared wheats.
Oatmeal Blanc Mango.
Bring a quart OF sweet milk to boil |
ing and stir in half a cup of fine oat- |
meal, thinned with half a cup of water. |
Add level teaspoonful salt and cook for |
twenty minutes. stirring well. About |
four minutes before taking from the |
fire stir in two well-beaten eggs. Serve |
with sugar and cream |
Baked Oatmeal.
Some consider this the best way to |
cook oatmeal. The day before using, |
stew two cups of oatmeal and one tea
spoonful salt into two quarts of boiling |
water, boil five minutes then turn into |