Evening star., 1936-04-29
Variety of Breadstuffs
And Grain Products Has
Added Many Branches
Since the World Has Become So Small
Countries Have Exchanged Secrets of
Using Native Grains.

breads made In l0aVeS or rolls, plain
or with raisins, nuts, caraway, poppy
or sesame seed. Many more are
quick breads" SO called because they
are made with leavenings such as
baking powder or soda and acid, which
act much more quickly than yeast. OF
the wheat breads, made either with
white or whole wheat flour, or with a
mixture Of flours, there are biscuits
and batter breads galore-plain bis
cults, beaten biscuits, cheese biscuits,
orange biscuits. pancakes. plain muf-
fins, fruit mullins, whaffles, soft
tommy" popovers. and so on and on.
Then there Is brown bread, steamed
or baked, and there Is whole list of
corn breads.
"HE corn breads are all homemade
quick breads" with variations
all the way from the simple mixture
Of corn meal and water that makes a
corn dodger, to the meal-milk- butter
and-egg mixture used for the richest
spoon bread. There is no gluten in
WILL hiCdl, dAo WILL blCdo CdInlOI
made with yeast. To make leavened
corn bread, the mixture must cortain
a protein elastic enough to hold the
gas released by the baking powder or
the soda and acid used as leavening.
The eggs in egg corn breads furnish
such protein. Or some wheat -four
may be mixed with the meal, to fur
nish gluten to take the leavening.
Like bread, breakfast foods are i'm
portant first of all as energy foods,
but the whole-grain cereals are good
sources of iron also. Most familiar
and simplest, probably, are oatmeal,
cracked wheat, muSh and hominy
grits. Oatmeal and cracked wheat
are the whole grain coarsely ground.
Rolled oats, the product more gener-
ally sold nowadays than true oatmeal,
consists Of the husked, sterilized grains
of oats. flattened and partly cooked by
passing them between heated rollers.
Mush and hominy grits are corn prod
ucts-mush from corn meal, homily
part Of the grain of corn. Wheat, corn,
rice, rye and barley also appear in
manufactured breakfast foods under
many trade names, sometimes as
"puffed" grains, sometimes ground
and partly or wholly cooked, some
times malted-varying in flavor ac-
cording to the grain and the method Of
preparing it.
"MACARONI and spaghetti are
A'A pastes manufactured from very
hard wheat. They are made of wheat
meal mixed with the least possible
water, and kneaded by machinery
until smooth and tough. then dried
In various forms, lengths and sizes.
We know these as Italian products,
but China and Japan both claim to
have invented them hundreds of years
before they reached Italy, which. ac-
cording to European version of the
story. was by way of Germany. How
ever that may be, both macaroni and
spaghetti are now typical products of
Italy, copied and extensively used by
Americans.
Noodles, too, are paste, but plain
noodles are made Of ordinary wheat
flour and water, egg noodles with -four
and eggs. Until a few years ago
noodles were imported from Germany,
but American manufacturers now sup
ply the market-an expanding mar
ket, because housewives find it easier
and cheaper to buy noodles than to
make them.
Rice is cereal which, like mush
and hominy grits, is often served with
meats-a favorite with lamb, ham and
chicken, especially-also in mixtures
with tomatoes and cheese, in cro-
quettes, and in many other combina-
tions. It serves also In desserts, as
well as for a breakfast food. And
both rice and barley-pearled barley
are used in soups"