Food Value of Cereals. — The various cereals
and their prepared products are, for several reasons,
among the first and most important foods to be consid-
ered for every-day use : —
1. They are among the most abundant of all the
foods which nature has supplied for man's use.
2. They rank pre-eminent among nutritious foods.
3. They are easily prepared, and when well-cooked,
are easy of digestion and very palatable.
4. They are among the most economical of foods.
Notwithstanding the important place these foods are
fitted to hold in the dietary of man, aside from their
use in the production of bread and an occasional dish
of corn-meal, rice, or oatmeal, the cereals are seldom
found among the dishes in common use in this country,
though in many other lands, grains form the staple diet
of a large proportion of the people. The most muscu-
lar men in all Europe are said to be the Russian grena-
diers and the Scottish Highlanders, both of whom live
chiefly upon a diet of grains, the one upon rye, the
other upon oats. The strongest, most enduring races
of ancient times were those whose diet was largely
composed of grains. There can be no doubt that a
more universal use of grain foods would exert a most
salutary influence upon the condition of mankind at the
present day.
Variety is quite as essential in the use of the cereals
as in other foods. The great number of grain products
CEBEAL8. 19
found in the market, and the fact that they are nearly
equal in cost, make it possible to employ a greater
variety of this class of foods than of almost any other.
Undoubtedly the grain products would be held in
higher esteem, were they more commonly well cooked.
The cooking of grains is a very simple matter in itself,
but through lack of care or knowledge it is seldom
properly done. An improperly cooked grain food is
as detrimental to health as a properly cooked one is
beneficial. A grain simply because it is a grain is by
no means warranted to fulfil its true mission unless
properly prepared.
General Directions for the Cooking of
Grains. — For the cooking of grains a double boiler
or steam-cooker is desirable. If one possesses neither
of these, a substitute for a double boiler may be impro-
vised from two earthen crocks, one enough smaller so
that it can be placed within the other and leave a space
around it for water. It may then be used upon the
stove or within the oven. A granite-ware basin placed
within an ordinary steamer over a kettle of boiling water
also answers the purpose very well. Grains may be
cooked on the stove in an ordinary kettle, but the diffi-
culties to be encountered, in order to prolong the cook-
ing sufficiently and at the same time prevent burning,
make it, however, the least desirable utensil for this
purpose.
All grains should be carefully looked over before be-
ing put to cook.
The supply of grains should be stored in a perfectly
dry place, and protected from air and moisture, or
they are apt to have a musty flavor when cooked.
20 EVERY-DAY DISHES.
The following points should be observed in the cook-
ing of grains : —
1. Measure both liquid and grain accurately with the
same dish, or with two of equal size,
Page 7
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Food Value of Cereals. — The various cereals and their prepared products are, for several reasons, among the first and most important foods to be considered for every-day use : —
1. They are among the most abundant of all the foods which nature has supplied for man's use.
2. They rank pre-eminent among nutritious foods.
3. They are easily prepared, and when well-cooked, are easy of digestion and very palatable.
4. They are among the most economical of foods. Notwithstanding the important place these foods are
fitted to hold in the dietary of man, aside from their use in the production of bread and an occasional dish of corn-meal, rice, or oatmeal, the cereals are seldom found among the dishes in common use in this country, though in many other lands, grains form the staple diet of a large proportion of the people. The most muscular men in all Europe are said to be the Russian grenadiers and the Scottish Highlanders, both of whom live chiefly upon a diet of grains, the one upon rye, the other upon oats. The strongest, most enduring races of ancient times were those whose diet was largely composed of grains. There can be no doubt that a more universal use of grain foods would exert a most salutary influence upon the condition of mankind at the present day.
Variety is quite as essential in the use of the cereals as in other foods. The great number of grain products
CEREALS. 19
found in the market, and the fact that they are nearly equal in cost, make it possible to employ a greater variety of this class of foods than of almost any other.
Undoubtedly the grain products would be held in higher esteem, were they more commonly well cooked. The cooking of grains is a very simple matter in itself, but through lack of care or knowledge it is seldom properly done. An improperly cooked grain food is as detrimental to health as a properly cooked one is beneficial. A grain simply because it is a grain is by no means warranted to fulfil its true mission unless properly prepared.
General Directions for the Cooking of Grains. — For the cooking of grains a double boiler or steam-cooker is desirable. If one possesses neither of these, a substitute for a double boiler may be improvised from two earthen crocks, one enough smaller so that it can be placed within the other and leave a space around it for water. It may then be used upon the stove or within the oven. A granite-ware basin placed within an ordinary steamer over a kettle of boiling water also answers the purpose very well. Grains may be cooked on the stove in an ordinary kettle, but the difficulties to be encountered, in order to prolong the cooking sufficiently and at the same time prevent burning, make it, however, the least desirable utensil for this purpose.
All grains should be carefully looked over before being put to cook.
The supply of grains should be stored in a perfectly dry place, and protected from air and moisture, or they are apt to have a musty flavor when cooked.
The following points should be observed in the cooking of grains : —
1. Measure both liquid and grain accurately with the same dish, or with two of equal size,