( Originally Published 1918 )
Kinds, composition, care, and general rules for cooking cereals. Oatmeal, crocked wheat, cornmeal porridge, rice. Fruits to serve with cereals - stewed prunes, stewed apples, or apple sauce.
The term "cereals" is applied to the cultivated grasses - rice, wheat, corn, rye, oats, and buckwheat. They are widely grown throughout the temperate zone and are prepared in various forms for use as food. Cereals contain a high percentage of starch and a low percentage or water. with varying proportions of mineral matter and fat. In addition to the four food-stuffs already studied, cereals contain a small amount of another food-stuff known as protein--a muscle-building material. For the most part, the cereals contain a large amount of cellulose, which is broken up during the process of preparation for market and requires long cooking before being ready for use by the body. The digestibility of the cereals depends upon the amount of cellulose which they contain and the thoroughness of the cooking. Cereals are palatable, and they are valuable, because in cooking they can be blended in various ways with other substances. They are beneficial also to the body, because their cellulose acts mechanically on the digestive organs by stimulating them to action. Cereals are made more attractive by serving with fresh or cooked fruit.
The cereals should he discussed in a nature study or geography lesson, and two (1r three kinds that are in common use should be brought from home by the pupils. If cereals are not generally used as breakfast foods the lesson may be a means of introducing them. Some pupils should bring a little milk and sugar, to serve with the cooked cereal. Apples or prunes should be brought, to cook and serve with the cereal.
Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet
Fruits And Vegetables
The Planning And Serving Of Meals
Eggs And Egg Preparation
Simple Desserts - Custards
Batters And Doughs
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