The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1915-10-15
MANY KINDS OF FLOUR
PREPARED CEREALS THAT
SHOULD BE BETTER KNOWN.
Rice, cornmeal and Those Made From
Dried Beans All Contain a High
Amount Of Nutriment-
Split Pea Loaf.

The only prepared cereal with which
many women are acquainted is a we'll.
known brand of prepared barley flour
which they have used in infant feed.
Ing.
But It may be interesting to know
that there are q number of other ex.
cellent prepared flours on the market
which are almost unknown in many
q prepared oatmeal -four which can be
used for children's gruels, for thicken.
ing soups and for invalid cookery. The
usual practice now is to boil rolled
oats and have all the unpleasantness
Of straining them, etc.; but this a
all be avoided by using the prepared
oatmeal flour for the purposes above
stated.
Similarly, there is a rice flour, q len.
til flour, a cornmeal flour, and eve
fours from dried beans and other
legumes. These are all very excellent,
because they contain q high amount
Of nutriment, and because in this pre-.
pared form they are far easier to use
than the ordinary whole grain. Any.
one who has ever eaten the Scotch
"pease brose" will never forget the
deliciousness that the true yellow split
pea soup a give. There are also
dishes possible from split peas and
lentils which a be much more cas-.
lily made with the prepared f1ours ]
Am discussing. I was interested to
learn only the other day from a we'll
known doctor also that there is now
a prepared flour Of the Chinese soy
bean, which is also high in nutrients,
and used extensively among the Chi
nese and Japanese. This makes a
sweet flour, and is especially attrac.
tive made into mullins and small
cakes.
Then there is also the banana flour,
far too little known, which has a most
delicious flavor, and which, combined
with wheat -four, can be made into
most attractive small cakes, mullins,
biscuits, etc.
Familiar are many of the Scotch
dishes, chief of which are those using
yellow peas in some form. These vel
low peas are known here in America,
and cost about eight cents a pound.
They have a large meaty value, OF
protein" They can be made into a
delicious soup by soaking them ovel
night, boiling until tender, straining
through a fine sieve and thickening
and %flavoring as desired. Or they may
be made into a loaf by boiling the
pulp until very thick, pressing II
through a sieve and combining it with
bread crumbs sufficient to hold it to
gether. Onions, tomatoes, ham OF
other tasty meat can be added to the
peas while boiling. The crumbs and
pea soup should be we'll mixed, nodded
into a roll and laid on a buttered pan
and baked in an OVEN for about forty
minutes, basting with butter. If de-
sired, a tomato sauce can be poured
over it just before serving. Any rem.
nants of the loaf al be shaped into
cakes and fried, like potato cakes, for
the following lunch: Four cupfuls OF
peas or n pound, costing eight cents.
will make an ample dish for a family
Of six. These peas also come in the
form of a meal or fine powder resem.
bling cornstarch, made by the Scotch
into a peas pudding, or what we
might call here a hot breakfast cereal.
This meal car be bought at the best
groceries and will form an attractive
and nutritious change for a breakfast
dish.-Exchange.