70. In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white [...]
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. [...]
84. Although, as is shown by the recipes that have been given, cereals may have a place in practically all meals that the housewife is called on to prepare, they are used more frequently for breakfast than for any other meal. When a cereal forms a part of this meal, it should, as a rule, [...]
82. All the cereals that have been discussed up to this point require cooking; but there are many varieties of cereal food on the market that are ready to eat and therefore need no further preparation. Chief among gthese are the cereal foods known as flakes. These are first made byg gcooking the grain, then [...]
ORIGIN AND USE
73. BARLEY is a grain, or cereal, that grows very much like wheat. However, it is hardier than wheat or any other cereals and may be grown through a greater range of climates. Barley has been cultivated from the most ancient times; in fact, its cultivation can be traced as far back as [...]
ORIGIN AND USE
43. WHEAT, owing to the fact that it is grown in all parts of the world and forms the basis for a large amount of the food of most people, is a very important grain. It was probably a native grass of Asia Minor and Egypt, for in these countries it first received [...]
METHODS OF COOKING CEREALS
21. PURPOSE OF COOKING.–As the so-called ready-to-eat cereals require practically no further preparation, attention is here given to only those cereals which need additional treatment to prepare them properly for the table. Raw grains cannot be taken into the body, for they are neither appetizing nor digestible. The treatment to which they [...]
USES OF CEREALS
14. Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food [...]
1. ORIGIN OF CEREALS.–Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle [...]
The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped gtogether. Examination questions pertaining to the subject matter appear gat the end of each section. These questions will [...]
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