Evening star., 1924-11-27

Our grandmotherS and Sreat-grano-
mothers depended considerably on the
steaming dish Of porridge for round
ing out the meal or a days diet. Thus,
when this porridge was made OF corn
meal, they used to call it hasty pud-
ding. and this term in itself indicates
paucity of information regarding
starch cookery. To put cornmeal over
tho fire for a scant half hour or even
an hour is to rob it OF half of its
digestibility. While this expeditions
ness was not so serious If the por-
ridge was to be made of oatmeal or
some of the other grains, it is, never
theless, true that the tendency was
to serve the cereal literally in the
form OF s'mush" that had been but
partially cooked.
Then came the era of scientific
study of cookery problems, and
housekeepers learned that from two
to five hours would be none too long
TO cook the grains, according to va
riety.
In the next stage Of development
of cereals, not much more than a
quarter OF a. century ago, we began
to hear about prepared cereal prod
ucts-shreds and fakes and puffs-
all following one another in orderly
progression until today the market
aboundS in fine and standard prod
ucts.
Just what should be the determin
ing factor for the housewife as to
when she shall use these ready-to-
cat cereals and when it would be
better to have the old-fashioned pip
ing-hot porridge?
Three main points stand out for
consideration: First. food value; sec
ond, digestibility; third. cost
If we make a chemical comparison
between these ready-to-eat varieties
with the homc-cooked porridges, we
lind. of course. that the grains from
which they all are composed are prac-
tically the same. In the process of
the chemical preparation, however,
certain changes take place. These
changes affect both digestibility and
cost.
Take digestibility first. There is no
question but that on occasions by and
under given circumstances a dish of
paper thin cereal fakes, crisply
Drowned shreds or delicate puffs is
more easily attacked by the diges-
tive juices than are the more hearty
varieties. Appetite also plays an i'm
portant part here since during the
hot season, for example, a f1aggy ap-
petite is apt to respond more to the
crisply prepared cereals than to a
dish of steaming mush.
1t will be seen, therefore, that the
three main points which we outline
for comparison are interchangeable
and no arbitrary statement can be
laid down in regard to any one with
out considering its relation to the
other.
When we come to considering the
matter of cost, we find, of course, that
pound for pound the prepared varie-
ties are decidedly more expensive
than the home cooked mushes. This
is unavoidable since the expensive
machinery and intricate processes in
volIed in their preparation cost
money. The question of relative
economy, therefore, resolves itself
into one of decision, whether or not
it is better to spend more for pound
of prepared cereal. that for given
lime and under given circumstances
will better fill the needs of the family.
The further fact that in order to re-
cejve equal quantity of nourishment
we should have to eat extremely large
portions of the prepared cereal must
also be considered. Here. again, it is
a matter of deciding on the form
best adapted to circumstances.
If we are to compare the two main
forms of cereal, we shall, as in most
other dietary matters, have to apply
our technical knowledge with a de-
cided sprinkling of common sense.
Copyright, 1924