Food study

has been taken in the preparation. The advantage to the housewife is in the saving of time necessary to prepare the food. Foods of the first class need to be cooked many hours in order to render them thoroughly digestible. This is more or less trouble even on a coal or wood stove, and on a gas stove is an expensive process. Cereals can, however, be easily and cheaply prepared in a fireless cooker, and if both cost and attention are to be considered, this is the method of preparation which should be chosen. The foods of the second class need, usually, to be cooked about twice as long as the time given on the package. The manufacturer, in order to attract custom, cuts the necessary time of preparation down to a minimum. Many of the breakfast foods may be purchased both in bulk and package. The advantage of the package is greater surety of cleanliness. Most of the milling is carried on under excellent sanitary conditions. The package assures us that the goods have come to us in the same condition as that in which they left the mill. Bulk goods are often protected neither from dust nor insects. As, however, the uncooked cereals sold in bulk are thoroughly sterilized in cooking, this protection is far less necessary than in the case of such foods as bread, which is eaten as bought. Since cereals do not keep well, it is better to buy them only in moderate amounts. There is often considerable saving, however, in buying even two packages instead of one. U. S. Dept. of Agriculture. Farmers' Bulletin No. 105. "Cereal Breakfast Foods." Farmers' Bulletin No. 237. "Cereal Breakfast Foods." Farmers' Bulletin No. 249. "Cereal Breakfast Foods." Farmers' Bulletin No. 316. "Cooking Cereal Foods." Farmers' Bulletin No. 298. "The Fireless Cooker." The Exp. Station Bulletin No. 200. " Course in Cereal Foods." 1. Make a list of all the kinds of grain you know. 2. How does the English use of the word "corn" differ from the American ? 3. Give illustrations of the different groups of breakfast foods on the market. a. Uncooked grains. b. Partly cooked. c. Ready to eat. d. Predigested. 4. What are the advantages and disadvantages of the different groups ? 5. Is the greater cost of package foods justified? 6. Why is it well to keep cereals in glass jars tightly covered ? 7. Why are cereals so important as food ? 8. How can the "skin" which sometimes forms on top of a cereal while it is cooking be prevented ? 9. Why will soaking the grains for an hour or so beforehand shorten the needed time for cooking ? 10. What are the advantages of using a fireless cooker in preparing cereals ? APPLE TAPIOCA BOILED RICE A. PREPARE APPLE TAPIOCA. 1| tbsp. Minute tapioca £ c. water A pinch of salt Cook together in a double boiler until transparent (about fifteen minutes). Pare and core a sour apple. Put in a buttered baking dish, and fill the cavity in the apple with sugar. Pour the tapioca over it, and bake in a moderate oven until the apple is soft. Serve with sugar and cream. B. RICE. Wash the rice thoroughly in a strainer in a bowl of water, rubbing the rice between the hands. Change the water, until it remains clear. Cook by the following methods: 1. Gradually sprinkle two tablespoons of rice into two cups of rapidly boiling water with one-half teaspoon of salt added.