Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-08-01
MRS. VI. 4. WILSON

Cop.riGii. 1922, BY Mrs. VI A. wilson. All
rights r. Scr-ed
THE cereals or breakfast foods. as
they are usually called. should play
an important part in the dietary. Ce-
third OF the food used in the United
States. They are the cheapest form
of energy foods. Their high starch
content supplies this energy. and ave-
RACES about 30 per cent of the grain.
Nitrogen, or protein content, of Ce-
reals averages from to - per cent,
and ~ per cent Of the protein in the
average diet is furnished by cereals.
When the natural grain is used in
cereal form it supplies the much needed
bulk. and IS rich in mineral matter
and vitamines. which are necessary food
factors for growth and health. The
vitallv necessary elements of the cereals
ar" found principally in the germ and
outer coats Of the grain. This outer
coat is usually called the bran.
All our principal grains are used for
breakfast foods. and generally speaking
all are Of equal food value. The cereals
containing the whole grain furnish
larger amount of mineral salts than
those cereals from which tho outer coat,
or bran, mas been removed.
The most popular cereals are oats,
wheat, corn, barley and rice.
The unrooked cereals are the least
| expensive but tie ready prepared cereal
| il very convenient and adds variety for
change.
Cereals require from three 70 four
hours time for cooking, planning tho
time as follows: the fine cereals, three
! hours. and the coarse ones four hours.
! In some cases five or six hours cook
| ing would really improve the grains
There il absolutely no danger Of over
cooking If sufficient water is added &c
prevent burning.
Either tireless cooker or a double
boiler is best suited to cooking al
cereals; It really is impossible TO cook
! them sufficiently in the Urinary sauce
pan on the top OF the stove, the intense
| heat drying the cereal before It IS sufil .
cientlv softened.
The preparation Of cereal and water
il important for successful cooking. In
! the finely ground cereals, such "a hom
inv grits. Cornmeal and pinhead oat :
meal, use four cups Of boiling water.
One teaspoon Of salt to every cup OF
cereal.
Whole wheat, coarsely cracked corn,
rice and cereals otthis character should
! have five cups Of boiling water.
Dried fruits NAV be added to the
| breakfast cereal when placing it TO
cook this adds variety-raisins, prunes
/ stoned and cut In small pieces.
Dried apricots, peaches and pears,
cl 5rries and apples are all moderate
priced. and three fourths OF rup of
the prepared fruit added to the break =
fast cereal is a big improvement.
Proper way to prepare cereal for
freless cooker Place one quart Of water
In the freless cooker pan, and add one
teaspoon of salt.
When boiling add one cup OF cereal
begins to thicken. Place small bow
upside down In tn" center OF the kettle
to prevent Jumping. Close the kettle
lup. and place in cooker, with one stone
heated to $50 degrees Fair.
When you desire TO increase the fooC
value Of cereal it may be done in two
ways:
First, by usirg milk In place OF
water.
J Second. by cooking In milk. as ir
method No. !, and then adding fresf
well beaten egg and one tablespoon o
fresh creamery butter. beating in tn,
egg and butter well just before serving
DO not cook again after adding tn,
eggs. This is splendid method OF in
creasing the food value for delicat,
, children and adults who do not hav,
} Appetite to eat sufficient food
YrUse part milk and part cream fol
, Aerving on the breakfast cereal. Til,
6t content Of the cream prevents to,