In this table, as will be observed, the form of the
grain product is mentioned first and then the grain from which it is
made. A careful study of this table will be profitable to the housewife.
20. CARE OF CEREALS.--As carriers of disease, cereals are a less
dangerous food than any other. This characteristic of cereals is due to
the fact that the cooking all of them require in some part of their
preparation destroys any disease germs that might be present. They are
not likely to be adulterated with harmful material, either; and, in
addition, the sealed packages in which many of the cereals are put up
keep them clean and free from contamination. However, care must be given
to both the uncooked and the factory-prepared varieties of this food.
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. If it is necessary to open a single package of prepared
cereal and all of the contents cannot be utilized at once, as, for
instance, when only one or two persons are to be served with that
particular cereal, the best plan is to empty the remainder into cans or
jars that are provided with covers.
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