Uncooked cereals, which are used
less quickly than the prepared kinds, are often attacked by mice and
other vermin, but such an occurrence can be prevented if the cereal is
poured into jars or cans that can be kept tightly closed. Considerable
care must be given to flour and cereal products purchased in large
quantities, for if they are allowed to collect enough moisture, they
will become moldy and lose their flavor, and thus be unfit for use. To
preserve them well, they should be kept in metal-lined bins or in bins
made of carefully matched boards and in a cool, but not damp, place.
TABLE II
GRAIN PRODUCTS
/ Pearl barley
| Hulled wheat
/ Whole Grains {Hominy: Corn
| | Corn
| \ Rice
|
| / Farina: Wheat or corn
| | Cream of Wheat: Wheat
| Crushed Grains {Cracked Wheat: Wheat
| | Hominy Grits: Corn
| | Wheat Grits: Wheat
| \ Samp: Corn
Cereals {
| / Corn
| Meal {Barley
| | Rice
| \ Oats
|
| / Flaked: Rye, wheat, rice, corn
\ Prepared Cereals {Shredded Grain: Wheat
| Malted Grain: Rye, barley, wheat, and corn
\ Puffed Grain: Corn, rice, wheat
/ Corn
Starch {Rice
\ Wheat
/ Macaroni
Wheat {Vermicelli
\ Spaghetti
Glucose} Usually corn
Sirup /
/ Wheat
Cereal Coffee {Rye
\ Barley
/ Wheat
| Rye
Flour {Corn
| Buckwheat
\ Rice
Liquors \
Malted Drinks} All grains
Beer |
Whisky /
Alcohol: All grains
Feed for animals: All grains
* * * * *
PREPARATION OF CEREALS FOR THE TABLE
METHODS OF COOKING CEREALS
21.
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