- "Those who eat flesh are eating grains and vegetables at second-hand; for the animal receives from these things the nutrition that produces growth."
- "The life that was in the grains and vegetables passes into the eater. We receive it by eating the flesh of the animal. How much better to get it direct, by eating the food that God provided for our use."
- "Grains used for porridge or mush should have several hours' cooking; but soft or liquid foods are less wholesome than dry foods which require thorough mastication."
- When porridges are used, something dry like zwieback or crisp crackers should be eaten with them to induce mastication.
- Foods containing starch should be well insalivated by thorough mastication before any tart foods are introduced into the stomach, as acid hinders the digestion of starch.
- The large proportion of starch contained in grains is changed to sugar in the process of digestion, so the addition of more sugar gives an excess of that element, overtaxing the liver and increasing the tendency to fermentation, since both starch and sugar are substances that ferment easily. Then if milk, another easily fermented food, is added what can be said of the combination? Besides: "the presence of a considerable amount of sugar actually retards the digestion of starch."-Dr. Kress.
- For those who feel that they cannot at once forego the sweet, stir in a few sliced dates to graham porridge or sprinkle them over the top and serve with nut or dairy cream. Chopped figs or stewed raisins may also be used the same with different cereals.
- A complete meal may be made of graham or any preferred porridge, blanched almonds, English walnuts or pecans, with dates, figs or raisins. The combination will be satisfying without any milk or cream.
- My readers will many of them be surprised to find that cat-meal and some other porridges are delightful served with cream sauce, old-fashioned milk gravy, macaroni sauce and other gravies; the cooked parched grains especially so. A poached egg may be placed on each serving of porridge, with or without sauce.
- The toasted breakfast cereals on the market, prepared without malt or any additional sweet are many of them excellent foods because of the dextrinization of the starch, and we can easily prepare dextrinized grains in our own homes.
Put dried sweet corn into a corn popper, iron frying pan or round bottomed iron kettle; cover, and shake over the fire until the grains are browned and puffed up nearly round. Served plain, this corn supplies a complete and satisfying food, as any one will find who sits down with a nice fresh-parched porridge dish of it and chews it until it is fine and creamy in the mouth. It is much more delicious than the finest popcorn. It may be ground and eaten in cold or hot milk, nut or dairy, and it may have a little salt and sterilized butter mixed with it while it is warm. A cup of cereal coffee or tea-hygiene with a dish of parched corn makes a nice luncheon or supper.
The corn may be dried on the cob or shelled and dried. It may often be bought from dealers in seeds, after the planting season is over.
Parched field corn is a good nourishing food but not so sweet and tender. It is usually better to be ground.
One doctor says, "I could travel the world around on parched corn and never want grease of any kind.'
It is well understood that corn and oatmeal are the richest in oil of any of the grains. In some countries the soldiers carry parched corn in their pockets on long marches.