The Fayette falcon. (Somerville, Tenn.) 190?-current, 1915-06-04
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 -four
which they have used in infant feed
ing.
But it may be interesting to know
that there are a number of other ex-
cellent prepared flours on the market
which are almost unknown in many
OF our homes. There is just as good
prepared oatmeal flour 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 can
all be avoided by using the prepared
oatmeal -four for the purposes above
stated.
Similarly, there is rice flour, lem
til flour, a cornmeal -four, and even
fiours from dried beans and other
legumes. These are all very excellent,
a
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 flours |
am discussing. l 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 -four, 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 flour, 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, or
protein" They can 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 the
pulp until very thick, pressing 1t
through sieve and combining it with
bread crumbs sufficient to hold 1t 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 roll and laid on buttered pan
and baked in an oven for about forty |
minutes, basting with butter. II de-
sired. 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,
win 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 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.