The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-03-09
Cooking Cereal Breakfast Foods

1t Is hard to give general ruIel
Ior cooking cereals, for there are 81
many kinds, but it is safe to say thai
there is no danger of overcookinp
and much danger Of undercookine
them. Some grains need Ion ger
cooking than others-corn meal. for
example, needs at least three hours
and rice hardly more than half an
nour. In general, whole grains like
whole wheat, or grains more or less
nnely broken, like cracked wheat,
require longer cooking (three hours
at leasD than more Underground
grains, such as farina (Which should
be cooked one hour at least). Break.
last foods made from grains with the
outer coverings left on require more
cooking than those with the outer
coverings removed-while barley,
Tor example, more than pearl bar
ley. Many cereal foods. particula rly
the rolled and faxed types, have
been partially cooked at the factory.
These require less cooking in the
home than those which have had
no such treatment; but If they are
TO be served to children such cereals
should be cooked at home for at
least an hour. There are also cereal
breakfast foods which have been still
more thoroly cooked at the factory,
either by parching in addition toll
f1aking or by some other special
method. These are improved bu put
ting them into the oven long enou gh
at least to crisp them.
Oatmeal, corn meal, and many
other granular cereals can be put
directly into cold water and cook ed
satisfactorily in double boiler with
out stirring, the method being partic-
ularly good in the case of corn meal,
which is likely to be lumpy if stir
red into hot water. A convenient
method for cooking cereals is to m tx
with the usual quantity of water.
bring to the boiling point, boil for
three or four minutes, and then put
into fireless cooker and leave 10
to IL hours. Porridge or mush in
this way must be reheated before
serving.
The quantity of water required
differs with the cereal. A cupful of
rolled oats requires at least two cup
fuls of water; oatmeal or corn meal,
four cupfuls; and rice, three cupfuls.
A level teaspoonful of salt to q
cupful of cereal will usually be right.
but it is well to experiment a little
with an unfamiliar cereal, since
failure to salt mushes properly very /
often leads children to dislike them.
Food Group No. 3-Butter. Cream.
Table Oil. and Other
Fatty Foods
Fat is an important part of the I
food of children. This is not sur ,
prising, for it is found in consider Ii
able amounts in human milk, the h
natural food for babies. Butter, {
which consists chiefly of separated II
milk fat, and cream, which is rich I
in milk fat and also in the other .
substances of milk, are 6
both wholesome. Salad oils of vari-
Gus kinds (olive, cottonseed, peanut, i
and others) may be given to children In
in small amounts. Those can usually g
be done by introducing it very c
gradually into the diet. A good way /
to serve it is on spinach and other s
greens or on tender salad vegetables. Is
There is more than an ounce of il
TAT tat least two and half level 8
tablespoonfuls) in quart of whole
milk. If the healthy child is given
q quart OF milk, has butter on it's d
bread, and meat or an egg once a d
day, he gets enough fat and that O
80 -. IL,