Excerpt from the Modern Priscilla Cook Book, 1924

CEREALS
Cereal products, taken as a whole, furnish greater nutritive value for a given expenditure than any other class of food.
The most widely distributed breakfast cereals in our country are wheat, oats, and corn. We are familiar with them as whole grains, in cracked form, made into flakes, or ground into grits or meal. Barley, rye, and rice also appear on the breakfast table. Many of the prepared cereals are combinations of different grains.
Rice is extensively used in combination with meat, cheese, or vegetables as a main dish for luncheon or dinner, and also has a place in the making of desserts.
Macaroni and spaghetti are flour products belonging in the cereal class. They are used chiefly like rice in the preparation of luncheon dishes.
Whole grains and those containing the bran coating are particularly valuable in the dietary because they furnish minerals and vitamins that are not found in the highly refined products.
Cereals should be very thoroughly cooked in order to break open the starch cells. All starchy foods are difficult of digestion unless the cell walls are broken down in preparation. It is especially important to consider this point in preparing cereals for babies.
The fireless cooker is an ideal device in which to prepare cereals. A double boiler gives equally good results and if used over a simmering burner is not extravagant of fuel. Cereals may be cooked more quickly by boiling, but the danger of burning makes constant watching necessary.
Before the cereal mixture is put into the fireless cooker or double boiler, it should be brought to the boiling point and cooked with con¬stant stirring until slightly thickened.
To prevent lumping, the dry cereal should be sprinkled slowly into rapidly boiling water or mixed with a little cold water before the boiling water is added.
Left-over cereal may be molded in small cups and served as dessert with fruit, whipped cream, or a sweet sauce. Or it may be molded in a loaf, sliced, sautéed in fat, and served with sugar or syrup.

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