. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Human Nutrition. 7^7 grains are to be made easily digestible, enough water must be used to swell them thoroughly. The thick, dry, sticky mushes are filled with half raw starch. The taste is disagreeable and they lie like a lump of lead in the unfortunate stomach. The question is often asked, are the " ready to eat " cereals on the market a
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Human Nutrition. 7^7 grains are to be made easily digestible, enough water must be used to swell them thoroughly. The thick, dry, sticky mushes are filled with half raw starch. The taste is disagreeable and they lie like a lump of lead in the unfortunate stomach. The question is often asked, are the " ready to eat " cereals on the market as wholesome as those which require cooking? Probably they are about equally good when the raw cereal has been well prepared. Otherwise, the " ready to eat " cereal is to be preferred. It is more expensive to use and not always so palatable as the home-cooked cereals if these are well done. Those cereal foods which include the whole grain, as rolled oats and shredded wheat, are better for a constancy. They contain a smaller proportion of digestible nutrients but are richer in mineral matter and in bulk. Cooking cereals. The amount of water a cereal will absorb varies with its weight. Thus, using rolled oats as an example, i cup of rolled oats will require about 3 cups of water for per- fect cooking. One cup of corn meal weighs 2 1-5 times as much as the oats, so will require about 2 1-5 times Fig. double boiler improves ^^ ^uch water, or between 6 and 7 oatmeal. cups of water. Directions for cooking cereals. 1. Salted boiling water. 2. Sprinkle cereal into water and cook for 5 minutes over di- rect heat, stirring constantly. 3. Set on back of stove to cook slowly for 50 minutes to 8 hours, according to kind, stir- ring occasionally to prevent sticking, or:— 4. Set kettle containing cereal into kettle containing hot water and let cook i to 8 hours with- out stirring. Cereals such as cream of wheat and rolled oats require a shorter time to cook, al- Fig. 5.—Frui
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