Iw Jamtao
HE cereal grains-wheat, corn, rice, oats, rye, barley-furnish the principal part of the world's food supply, being cultivated practically everywhere except in the Arctic regions. They provide about one-quarter of the food consumed by the average American family. The word cereal is derived from the name of the Roman goddess of grain-Ceres.
In the grain or seed kernels of tall grasses lie the living germs of the plant, surrounded by the food necessary for their growth. It is this food which supplies the world's table with breakfast foods and cereal foods of all kinds. The cereal grains are rich in starch, and supply an abundance of carbohydrate, or fuel-andenergy food. They contain also much protein, or muscle-forming food, and several per cent of fat (oils), in addition to mineral salts and vitamins.
With whole milk, cereals supply the elements of nutrition in the most desirable proportions, and make excellent breakfast foods. As with all starchy foods, thoroughness of cooking is a factor which has an important bearing upon digestibility. It is unfortunate that cereals are so often served for breakfast hurriedly prepared. They should, whenever possible, be cooked over night; and for this reason the use of the fireless cooker is to be especially recommended. The ready-cooked breakfast foods are not more digestible than any thoroughly cooked cereal, though usually higher in price. Where there is no fireless cooker, however, and where the saving of fuel is to be considered, they are not necessarily more expensive.