CEREALS AND FRUITS
Cereals are economical, contain unusually good proportions of necessary food ingredients with small proportion of refuse, are readily prepared for the table, palatable, digestible, compact, and easily preserved without deterioration.
Rolled oats is perhaps the best-known of the cereals and lends itself to the greatest variety of dishes, aside from its popular use as a breakfast food.
Corn flakes are manufactured of the best pure white corn, thoroughly toasted and ready to serve. Wheat flakes are the whole wheat berry, flaked and toasted.
Macaroni, spaghetti, and egg noodles are made from Durum wheat semolina, ground fine. Eggs are added to the cereal for noodles.
Hominy grits and whole hominy are favorite American breakfast cereals and combine well with other foods as the main dish for the meal.
Among the staple food products, rice is one of the least expensive and should appear frequently on the family bill of fare.
Thorough cooking is the secret of the tasty and easily digested dish of cereal. Cereals in bread, muffins, cookies, cakes, croquettes, and in casseroles with cheese, fish, or left-over meat; in the baking dish with a slice of ham, or with a vegetable, they give variety to the menu and make the preparation of the everyday dishes more interesting.