The diastase of malt is, as has l^en said, stip- posed to change the insoluble starch in these cereal foods into more soluble forms. If sufficient malt were used under the right conditions, siderable portion of the starch would undoubted!] be thus transformed. This does not appear to be the case in the majority of the preparations which claim to be predigested. In most of the malted cereals very httle of the starch is converted into any soluble form other than dextrin, and the dry heat of cooking produces at least a part of that change. Certainly the cJaims made for most, brands, that the carbohydrates are completely of largely predigested, are quite unwarranted. Fur- thermore, it must be remembered that if the cereal foods are thoroughly cooked at home before serv- ing, the proportion of soluble or at least gela- tinized carbohydrates formed will be fairly high — ■ certainly as high as or higher than in the predi- gested foods designed to be eaten raw. Malt has a characteristic taste which is relished by many, and on this account the malted cereals are often liked. Their use helps to add variety to the diet which is generally admitted to be desirable. It is interesting to note that a product appearance and taste very closely resembling of the granular, specially prepared breakfast fi ient ^ :on^H I AND THEIR LOW COSTS 31 may be made at home by dipping small pieces of whole-wheat or graham bread into a dilute mixture of glucose and malt, drying in an oven, and crushing. Yet it would doubtless not be worth while to prepare such foods in the house- hold. Any stale bread, however, may be dipped into a little molasses and water, dried from twelve to twenty-four hours in the warming oven of aii ordinary range, then crushed, and served like the granular brands of breakfast foods. Many tests have been carried on with such home-made break- fast foods, and they seem to be quite as appetiz- ing as the preparations which they resemble and which sell for twelve or fifteen cents a pound. If the labor of cooking must be taken into account, and strict economy is needful, crackers in milk may well be substituted for the ready- cooked breakfast cereals. It is a well-known fact that crackers are similar to the regular breakfast foods in composition, and at average prices fur- nish more nourishment for the same amount of money. Nor should it be forgotten that as a rational, palatable, and economical dish bread*and milk ranks very high. In the diet of young children cereal foods are of much value. The cereal breakfast foods, when they agree with the children, are wholesome and 32 TRUE FOOD VALUES reasonably economical articles. When eaten, as is usually the case, with milk or cream, they are an important addition to the diet. The ill effects sometimes noted may usually be avoided if exces- sive amounts of sugar are not added. Dates or figs, which are sometimes cooked with cereals, not only are palatable and wholesome, but also offer an easy way of varying the cereal dish. Cereal breakfast foods of different sorts are also valuable foods for the aged, as, when prop- erly cooked, they are soft and easily taken care of in the digestive tract. They are often pre- ferred to more hearty foods, and their use is certainly rational. In invalid dietetics cereal foods are, of course, almost indispensable, and the standard flours and meals and the more modern prepared breakfast and special cereal foods all find their place, either when cooked in ordinary ways or for the prepara- tion of gruels or other special dishes. Cereal Substitutes for Coffee Cereal products as coffee substitues have thus far proved a complete failure. Few coffee lovers will admit that *Tostum'' or other cereal substi- tutes equal or even resemble true coffee in flavor. A bulletin issued by the United States Depart- ment of Agriculture says : AND THEIR LOW COSTS 33 1

AI-modernized reading of the original text

The diastase of malt is, as has l^en said, stipposed to change the insoluble starch in these cereal foods into more soluble forms. If sufficient malt were used under the right conditions, siderable portion of the starch would undoubted!] be thus transformed. This does not appear to be the case in the majority of the preparations which claim to be predigested. In most of the malted cereals very httle of the starch is converted into any soluble form other than dextrin, and the dry heat of cooking produces at least a part of that change. Certainly the cJaims made for most, brands, that the carbohydrates are completely of largely predigested, are quite unwarranted. Furthermore, it must be remembered that if the cereal foods are thoroughly cooked at home before serving, the proportion of soluble or at least gelatinized carbohydrates formed will be fairly high — ■ certainly as high as or higher than in the predigested foods designed to be eaten raw. Malt has a characteristic taste which is relished by many, and on this account the malted cereals are often liked. Their use helps to add variety to the diet which is generally admitted to be desirable. It is interesting to note that a product appearance and taste very closely resembling of the granular, specially prepared breakfast food may be made at home by dipping small pieces of whole-wheat or graham bread into a dilute mixture of glucose and malt, drying in an oven, and crushing. Yet it would doubtless not be worth while to prepare such foods in the household. Any stale bread, however, may be dipped into a little molasses and water, dried from twelve to twenty-four hours in the warming oven of aii ordinary range, then crushed, and served like the granular brands of breakfast foods. Many tests have been carried on with such home-made breakfast foods, and they seem to be quite as appetizing as the preparations which they resemble and which sell for twelve or fifteen cents a pound. If the labor of cooking must be taken into account, and strict economy is needful, crackers in milk may well be substituted for the readycooked breakfast cereals. It is a well-known fact that crackers are similar to the regular breakfast foods in composition, and at average prices furnish more nourishment for the same amount of money. Nor should it be forgotten that as a rational, palatable, and economical dish bread*and milk ranks very high. In the diet of young children cereal foods are of much value. The cereal breakfast foods, when they agree with the children, are wholesome and reasonably economical articles. When eaten, as is usually the case, with milk or cream, they are an important addition to the diet. The ill effects sometimes noted may usually be avoided if excessive amounts of sugar are not added. Dates or figs, which are sometimes cooked with cereals, not only are palatable and wholesome, but also offer an easy way of varying the cereal dish. Cereal breakfast foods of different sorts are also valuable foods for the aged, as, when properly cooked, they are soft and easily taken care of in the digestive tract. They are often preferred to more hearty foods, and their use is certainly rational. In invalid dietetics cereal foods are, of course, almost indispensable, and the standard flours and meals and the more modern prepared breakfast and special cereal foods all find their place, either when cooked in ordinary ways or for the preparation of gruels or other special dishes. Cereal Substitutes for Coffee Cereal products as coffee substitues have thus far proved a complete failure. Few coffee lovers will admit that *Tostum'' or other cereal substitutes equal or even resemble true coffee in flavor. A bulletin issued by the United States Department of Agriculture says :

True food values and their low costs