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Updated: May 1, 2025
Bread made of rye flour has a dark color and a peculiar flavor, and while these characteristics make it unpopular with some persons it is used extensively by certain classes, especially persons from foreign countries. Besides its use for bread, rye is frequently combined with other cereals in the manufacture of ready-to-eat cereal foods.
Although every housewife should possess knowledge of the uses of each of these, instruction in them is not given until later. This Section includes particularly the study of grains whole, cracked, flaked, and those made into grits or meal and the use and the serving of them, as well as ready-to-eat cereals, which are commonly referred to as breakfast foods.
In fact, the ready-to-eat cereals, which have been thoroughly cooked, are preferable to those which are poorly cooked in the home. Preparation of Grains for the Market. So that the housewife may go about the selection of cereals in an intelligent manner, it may be well for her to know how they are prepared for market.
PURPOSE OF COOKING. As the so-called ready-to-eat cereals require practically no further preparation, attention is here given to only those cereals which need additional treatment to prepare them properly for the table. Raw grains cannot be taken into the body, for they are neither appetizing nor digestible.
Thus, in an age in which the productive tasks of the home have almost all been surrendered to the factory; in an age in which even cooking and sewing, last puny provinces of a once ample empire, are forever making concessions of territory to those barbarian invaders, the manufacturers of ready-to-eat foods and ready-to-wear clothes; in an age in which home industry lies fainting and gasping, while Mrs.
Well-cooked cereals, such as oatmeal and cream of wheat, should form the staple article of diet, though these may be varied by the ready-to-eat breakfast foods, such as corn-flakes. He should always have either sound fresh fruit, or stewed fruit, to eat with the cereal. His bread should always be toasted.
The other preparations are made by crushing or grinding the grains from which some of the bran and germ has been removed. Besides flour, which, as has been implied, is not considered as a cereal in the sense used in this Section, these preparations include wheat grits, such foods as cream of wheat and farina, and many ready-to-eat cereals.
In preparing ready-to-eat wheat cereals for the market, the manufacturers subject the grains to such elaborate methods of cooking, rolling, and toasting that these foods require but very little additional attention before serving. The only wheat products that demand further attention at this time, therefore, are those which must be cooked before they can be served and eaten.
The packages containing ready-to-eat cereals should not be allowed to remain open for any length of time if it is desired to keep them fresh and crisp, for they absorb moisture from the air very quickly. If they do become moist, however, drying in the oven will in most cases restore their freshness.
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