In fact, any of the dry cereals become more appetizing if they
are heated thoroughly in a slow oven and then allowed to cool, as this
process freshens them by driving off the moisture that they absorb and
that makes them tough.
To add to both dry and cooked cereals protein and fat, or the food
elements in which they are not so high, milk or cream is usually served
with them. Of these dairy products, which may be served hot or cold,
milk adds more protein than cream, and cream more fat than milk. Some
persons, however, who do not care for milk and cream or cannot take
them, substitute a little butter for them or find fruit juice a very
good accompaniment, especially to a dry cereal. Sugar is generally
served with both kinds of cereals, as the majority of persons prefer
them slightly sweet; but there is no logical reason for its use except
to add flavor.
* * * * *
ITALIAN PASTES
PREPARATION, VARIETIES, AND COMPOSITION
85. In addition to the cereals that have already been discussed,
macaroni and foods of a similar nature are entitled to a place in this
Section, because they are made from wheat flour and are therefore truly
cereal products. These foods, which are commonly referred to as ITALIAN
PASTES, originated in Italy. In that country they were made from a
flour called _semolina_, which is derived from a native wheat that is
very hard and contains more protein than is required for the making of
ordinary dough mixtures.
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