The time required for cooking these cere¬
als may be shortened by the addition of di¬
sodium phosphate, which hastens the gela-
tinization of the starch. Other ready-to-
cook cereals are made quick-cooking by a
some what finer grind.
Some packaged cereals are enriched or re¬
stored by the addition of selected nutrients.
They are designated as "restored" when
sufficient amounts of thiamine, niacin, and
iron have been added to give a product with
the accepted whole-grain level in these three
nutrients. They are designated "enriched"
when these three nutrients are added in larger
amounts than are present in the whole grain
or when other nutrients are added.
Ready-to-Eat Cereals. There are a wide
variety of ready-to-eat cereals on the market.
They vary with the grain used, the part of the
grain, and the method of processing. All are
precooked so that the starch is largely dex-
trinized, and most of them have a crisp tex¬
ture. These appear as flakes which may or
may not have added bran, as crisp cereals, and
as puffed cereals. Twice-baked products are
available as shreds, flakes, or kernels. The
ready-to-eat cereals also may be restored or
enriched.
SELECTION AND BUYING
In selecting a breakfast cereal the first de¬
cision is between ready-to-cook and ready-
to-eat. This is largely a matter of preference
and time. Even the quick-cooking varieties
do require time, but a hot cereal frequently
hits the spot, especially during the winter
months.
The comparative cost is best determined
by records of original cost, weight of con¬
tents, and the number of servings. Where
time is a factor, compare the time required for
cooking of the one with that required for crisp¬
ing or heating the other when that is neces¬
sary. In general, the ready-to-cook cereals
are the better buys. Remember the weight
of the contents is more important than the
size of the package. A large package may con¬
tain less cereal by weight than a smaller one.
Practically all cereal breakfast foods are
now available in packages of varying sizes
down to those containing single servings.
The size to be selected will depend upon the
size of the family and the amount of cereal
used. One pays for packaging, and cereals
in small packages cost relatively more than
the same amount of cereal in one large pack¬
age. Unless some members of the family are
partial to particular kinds, avoid having too
many kinds on hand at one time. One or
two ready-to-cook and one or two ready-to-
serve should be sufficient. Get variety as
supplies are replenished.
CARE AND STORAGE
Store cereals in the original package in a
cool, dry place. In this way they are easily
located, and the directions for cooking the
ready-to-cook kinds are readily available on
the package. In opening ready-to-eat cereals
avoid tearing the inner wrapper. This can be
unfolded to pour the amount needed, and re¬
folded to protect the crispness of any left in
the package.
COOKING BREAKFAST CEREALS
Page 82
Presented as published in 1935. 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
The time required for cooking these cereals may be shortened by the addition of disodium phosphate, which hastens the gelatinization of the starch. Other ready-tocook cereals are made quick-cooking by a some what finer grind.
Some packaged cereals are enriched or restored by the addition of selected nutrients. They are designated as "restored" when
sufficient amounts of thiamine, niacin, and iron have been added to give a product with the accepted whole-grain level in these three nutrients. They are designated "enriched" when these three nutrients are added in larger amounts than are present in the whole grain or when other nutrients are added.
Ready-to-Eat Cereals. There are a wide variety of ready-to-eat cereals on the market. They vary with the grain used, the part of the grain, and the method of processing. All are precooked so that the starch is largely dextrinized, and most of them have a crisp texture. These appear as flakes which may or may not have added bran, as crisp cereals, and as puffed cereals. Twice-baked products are available as shreds, flakes, or kernels. The ready-to-eat cereals also may be restored or enriched.
In selecting a breakfast cereal the first decision is between ready-to-cook and readyto-eat. This is largely a matter of preference and time. Even the quick-cooking varieties do require time, but a hot cereal frequently hits the spot, especially during the winter months.
The comparative cost is best determined by records of original cost, weight of con¬ tents, and the number of servings. Where time is a factor, compare the time required for cooking of the one with that required for crisping or heating the other when that is neces¬ sary. In general, the ready-to-cook cereals are the better buys. Remember the weight of the contents is more important than the size of the package. A large package may con¬ tain less cereal by weight than a smaller one.
Practically all cereal breakfast foods are now available in packages of varying sizes down to those containing single servings. The size to be selected will depend upon the size of the family and the amount of cereal used. One pays for packaging, and cereals
in small packages cost relatively more than the same amount of cereal in one large pack¬ age. Unless some members of the family are partial to particular kinds, avoid having too many kinds on hand at one time. One or two ready-to-cook and one or two ready-to-serve should be sufficient. Get variety as supplies are replenished.
Store cereals in the original package in a cool, dry place. In this way they are easily located, and the directions for cooking the ready-to-cook kinds are readily available on the package. In opening ready-to-eat cereals avoid tearing the inner wrapper. This can be unfolded to pour the amount needed, and re¬ folded to protect the crispness of any left in the package.
COOKING BREAKFAST CEREALS