Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-07-15
CEREALS As COST. SAVER
PLAY AN IMPORTANT PART
While Cheap. 1t Would Pay House.
keepers to Use Breakfast Foods
to Save Meats.
UNCLE SAM GIVES OUT POINTERS
Value Of Cereals Not Fully Under
stood In tho South-Their Nutri-
tive Qualities Are Great, and Then
They Como Cheaper.


The important place Of cereals in
the diet and ways In which they may
be used to reduce living expenses, are
discussed in Farmers Bulletin SIT.
Cereal Foods" recently published by
the United States Department of Agri-
culture. While the department ad-
dresses the bulletin to the farmers Of
the country. there is much wisdom in 1t
that might be digested by other peo-
pie who are in search Of ways to tone
down the extreme costliness Of eating.
A few of these pointers may be of
value to town folks.
The most practical means of reduce
Ing table expenses without decreasing
the wholesomeness and adequacy Of
tho diet lies in increased use Of cereal
foods. especially boiled grains. mushes
and breads made OF cornmeal and
cereals other than wheat.
Cereals contain most Of the i'm
portant food elements which the body
needs. and yet are comparatively in
expensive. They are primarily a
source of starch. needed by the body
to yield energy. They furnish also
considerable quantities OF protein. one
Of the most important and usually one
Of the most expensive food elements,
l
in repair. In addition. cereals fur
nish mineral matter, fats, fiber and,
especially IL part Of the bran is left in,
late body activities.
Cereals. therefore. may be used as
the relatively inexpensive basis for
meals. 1t then becomes necessary only
to eat with them comparatively small
quantities OF hiSher-priced foods to
make up a proper balance among the
needed elements.
INTERCHANGEABLE CEREAL
FOODS AS CONSUMED IN BREAD
When animal foods or other nitro
genous foods, fruits and vegetables
also are used in the diet. the various
grains may be interchanged freely as
availability. cost or preference die
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
tho difference need not be considered
in the ordinary mixed diet. In such a
diet, therefore, corn or oatmeal, for
example, may be satisfactorily sub
stituted for wheat when the latter is
scarce. without detracting from the
wholesomeness OF the meals.
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 is made,
and 1t makes little difference whether
we get our cereal ration in baked or
boiled form. II cereals are to be made
more important feature Of the diet.
mushes and boiled grains, as we'll as
baked douehs, 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 it's gluten makes
possible the raising of the dough with
yeast. Flours and meals Of the other
grains. however, may be made into
baking powder breads. and many of
them can be substituted for some of
the wheat flour in making yeast breads.
ONE MAY DO OWN
GRINDING IN PART
Breakfast foods should be chosen
carefully IL economy Is desired, since
the form in which the food is pur-
chased largely determines the cost.
Meals from which mushes may be made
may be obtained for a few cents a
pound. while specially prepared grains
may cost up to 4S cents or even more
per pound. Bulk breakfast cereals,
such as oatmeal. commonly may be
purchased at lower prices than the
same kinds put up in cartons
One way TO lessen the cost of break
fast foods is to buy whole grains from
feed store and grind them coarsely
In a coffee or other hand mill The
cracked grains. when sailed properly
boiled thoroughly and served with
butter or sugar and cream or milk
make wholesome and palatable foods
These home-sround grains. used alone
or with -four. also may be used salts.
factorily in bread-making. Boiled
grains. such as rice. barley. cornmeal,
or hominy. may be used in the same
way. or any of these may be combined
into dishes with cheese eggs or meat,
which add both flavor and heterogeneous
food nfa