The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1915-06-05
MANY KINDS OF FLOUR
PREPARED CEREALS THAV
SHOULD BE BETTER KNOWN.
Rice, Cornmeal and Those Made FROM
Dried Beans All Contain a High
Amount Of Nutrlment-
Split Pea Loaf.

The only prepared cereal with which
many ONE are acquainted is a we'll
known brand of prepared barley -four
which they have used in infant feed
ing.
But 1t may be interesting to know
that there are a number of other eX-
cellent prepared f1ours on the market
which are almost unknown in many
Of our homes. There is just as good
a 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 un-pleasantneHs
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 -four, a len
til flour, a cornmeal -four, and even
fours from dried beans and other
legumes. These are all very excellent,
because they contain a 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 can give. There are also
dishes possible from split peas and
lentils which can be much more cas-
lily made with the prepared fours |
am discussing. | was interested to
learn only the other day from a we'll
known doctor also that there is now
a prepared -four 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 -four,
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 yell
low peas are known here in America,
and cost about eight cents a pound.
They have a large meaty value, or
protein" They car be made into a
delicious soup by soaking them over
night, boiling until tender, straining
through a fine sieve and %thickening
and fiavoring as desired. Or they may
be made into a loaf by boiling tho
pulp until very thick, pressing 1t
through a sieve and combining it with
bread crumbs sufficient to hold it to-
gether. Onions, tomatoes, ham or
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
minutes, basting with butter. If de-
sired, a tomato sauce can be poured
over 1t just before serving. Any rem
nants Of the loaf can be shaped into
cakes and fried, like potato cakes. for
the following lunch; Four cupfuls Of
peas or one pound, costing eight cents,
will make ar ample dish for a family
of six. These peas also come in tho
form of a meal or fine powder resem-
bling cornstarch, made by the Scotch
into cas- pudding, or what we
mighthcal here a hot breakfast cereal.
This meal can be bought at the best
groceries and will form an attractive
and nutritious change for a breakfast
dish.-Exchange.