Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1918-10-24
EAT CEREALS TO
REDUCE FOOD COST1
e,s,ess.&ks.avS,S.s.s.-..,.,s,........-....

OBSERVATION-DISCLOSURES.
The most prdctlcal means o. rCu~c..s
taDIe eAtCnSGs MLlnO,.. ueIIN.,s.4., t..s
wnolesomeness ana aae4ua>y Vi tno
diet lies in Increased Lse vi csr~4i
toous, especitiIy uoIled s..4..s, Alua.r
es and ureaus naus ol Lu.n Inedi tt..u
cereals other tnap wneat.
Cereals cont;.in hiUsI Vi the import.
ant iood elelnentS Nnicu the uu~y
needs and y~I ate co.nparaLlVeIy III,
expensive. 1hey are plnal4.y d
source OF starCn, needed ny lue LOO,
to yield energy. 1ney tufn,sn also
considerable Quantities ot pI Iotein, one
OF the most iiupo.ts.nt ami usually o-.e
OF the most e~pensiNe toou eieniGntS,
needed TO buIlu tie body ana Keep IL
in repair. Ii aduilion, cerealS tu. n.sh
mineral nlaL.er, taLs, IiDre and, es pc
ciany II patt of the bran Is left IN.
late Louy activitles.
C-.eals, therefore, may be used as
the relatively llIeApIns.vs Da-ls iur
meals. 1t tnen becomes Necessary
only to eat with lnenI Compa. dLl, ely
small quantities OF higher-pllced tooAs
to make up the proper balance among
the needed elements.
With animal toods 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 dlc-
tates. The starch OF all the cereals
is practically the same. Protein, fat,
anu mineral matter vary somewhat in
, the ulnerent kinds, LuL so slightly
tnat the dlMerence need not be consid-
cred in tneorulnary mixed Liet In
such d diet, therefore, corn VI o~I'
meal, for example, may be satistaCtor-
lily substituted lOf wheat when the lat
ter is scarce.
The most common form in which
cereal food is consumed is bread. The
food value of bread, however, comes
from the cereal OF which it is maue,
and it makes little difference whether
we get our cereal ration in baked or
boiled form. Ii cereals are to be
made more important feature or the
diet, mushes and boiled grains, as
well as baked doughs, should be eat
Ell 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 yeast. t1ours and meals
of the other grains, however, may be
made into baking-powder bleads and
many OF them can be substituted tor
yeast breads.
Breakfast foods should be chosen
carefully if 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 few cents
a pound, while specially prepalo d
grams may cost up TO 4S cents or even
more per pound. Bulk breakfast cere-
ais, 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
breakfast FOODS is TO buy whole grains
from feed store and grind them
coarsely in coffee or other hand
MILL The cracked grains, when salt
ed properly. boiled thoroughly, and
served with butter OF sugar and
cream or mix, make wholesome and
palatable foods. These home-sround
grains, used alone or with flour, also
may be used satisfactorily IN bread
making. Boiled grains, such as rice,
barley, corn meal or hominy, may be
used in the same way, or any of these
may be combined into dishes with
cheese, eggs or meal, which add both
flavor and heterogeneous food elements.