The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-07-14
Most Practical To Reduce Lfv-
ing Expenses
bushes and Breads Made of
Corn Meal
CONSERVE WHEAT SUPPLY
Mush Far Cheaper Than Pre-
pared Breakfast Foods.
Home Grinding Another Way
To Cut Down Cost.

Washington. July 1.-THE most
practical means Of reducing table ex-
penses without decreasing the whole
sOmeness and adequacy OF the diet
lies in increased use OF cereal foods.
especially boiled grains, uauSi1es and
breads made OF corn meal and cereals
other than wheat
Cereals contain most Of the fnpor-
tanI food elements which the body
needs and yet are comparatively mex
peusive- They are primarily a source
Of starch needed by the body to yield
energy. They furnish also consider
able Quantities Of protein, one OF the
most important and usually one Of
Nrhe most expensive food elements,
needed To build the body and keep il
IN repair. In addition, cereals furnish
mineral matter. fats. fibre and. espe-
ciaIly II part OF the bran is left in.
Errte-SnOwu substances which regu-
late body activities
Cereals. therefore, may be used as
the relatively inexpensive basis for
meals. II then becomes necessary only
20 eat with them comparatively small
Quantities OF -higher-prtced foods to
make Up a proper balance among the
needed elements.
Cereals interchangeable
When animal foods or other ufrrog-
euOus foods fruits and vegetables
also are used in the diet. the various
srsttus may be inrzrchanged freely as
availability. cost or preference dc
tates- The starch Of all the cereals
is practically the same Protein. fat
and mineral matter vary somewhat in
the different kinds. but so slightly
that the difference need not be con-
sidered in the ordinary mixed diet In
such a diet therefore. corn or Oar-
neal for example. may be satlsrAc-
tOrily substituted for wheat when the
Inf Har = q
from the wholesOmeness Of the meals
Poems of Cereal Food
The most common form in which
cereal food is consumed is bread The
food value OF bread, however comes
from the cereal Of which 1t il made,
and IL makes little difference whether
we get our cereal ration IN baked or
boiled form. II cereals are % be
made a more important feature Of the
diet, muzhes and boiled grains. as well
As ba ked douZhs. should be eaten in
greater quantity Practically any Of
the cereals may be used in making
some type Of bread Wheat has been
most used because its gluten makes
possible the raising OF the dough with
vest FI0Urs and meals OF the ether
grains. however. may be made into
haISiuE-poWdsr breads and many of
them can be substituted for some OF
the wheat flour IN making yeast
breads
Breakfast foods should be chosen
carefully II economy is des-red, since
the form in which the food is pur-
chased largely determine, the cost
Meals from which mush+s may be
made may be obtained Cor q few
cents a pound. while spec ally prepar-
ed grains may cost up % IS cents or
even more per pound Blk break
fast cereals. such as ostlr.eaI, com
monty may 1e purchase at lower
prices than the same kin - put up in
cartons
Use Hand NIL at Rome
One way to lessen The cos Of break
fast foods is to buy whole grains from
a feed store G1d grind thu c0arsely
in a coffee or other ham mill The
cracked grains. when sal 81 properly.
boiled thOrUly. and served with butter
or sugar and cream or milk. make
wholesome and paIatabIe foods. These
hc e-zrDund grains u.s.. alone or
with Hour also may be Us 4 sarisfac-
torIIY in bread making B7tled grains,
such as rice barley. CO. meal or
h0mfny- may be used IN the same way
or any Of these may be confined into
dishes with cheese. eggs or meat
which add both flavor and heterogeneous
food elements
The important place OF cereals in