Cereals are fuel foods and when properly cooked about 90 per cent of the organic matter is assimilated. They supply actual nutriment to the body more economically than any other class of food.

Wheat, corn, rice and oats are the most widely used; oats and cornmeal, having more fat than other cereals, are particularly desirable for winter foods, although experience has proved that oatmeal mush is acceptable for active children all the year round. Cornmeal and oats are valuable when the menu lacks meat. Many cereals contain protein, which, together with the starch, make them of great food value; in fact, they contain in varying proportions all the essential qualities to support life. One of their greatest values lies in the mineral salts they supply. These salts are essential in the diet of growing children for their bone building qualities.

Because they are rich in starch, cereals must be thoroughly cooked. It is safe to double the time for cooking as directed on the package. When they are not sufficiently cooked it is difficult for the digestive juices to penetrate the raw starch, and the body will not get the full benefit of the heat and energy this food contains.

Cereals should be cooked in a quantity of boiling water, the amount varying with the kind of cereal to be cooked.

The coarser the grain, the more water required for cooking. Whole or coarse grains are improved and require less time for cooking by soaking in cold water; very fine grains may be mixed with cold water before adding to the boiling water to prevent the formation of lumps. All others should be added slowly to the boiling water, stirring constantly. Cook directly over the flame until boiling point is reached and boil five minutes. Then place over hot water, cover closely and cook the required length of time. A double boiler is a necessity when a fireless cooker is not used. It is impossible to cook cereal properly directly over the flame for any length of time, for it will burn before the cereal has cooked sufficiently. Cereals should be cooked stiff enough to chew. The fireless cooker is an excellent medium for cooking cereals. The longer they are cooked the more digestible and palatable they will be.

When cereals are to be used in the form of gruels for children and invalids the cooking is more important than when used by people in normal health. It should be cooked much longer, then strained to remove all of the tough outer coat of the grains. To this strained mush is added milk to make the desired consistency - a very thin gruel for young children, and of a thicker consistency for invalids or elderly persons if to be eaten from a spoon. It is most important that the cooking be long enough to change the starch to a nearly soluble condition, otherwise it will be indigestible. A good rule is to cook them until the cereal forms a jelly-like mass. If cereals are to be eaten every day offer a variety. The family may easily tire of one kind served too often. Most cooked cereals may be molded, sliced and fried, and served with syrup or eaten with meats to take the place of vegetables. A portion of cooked cereal may replace an equal amount of flour in making muffins or griddle cakes.

Uncooked cereals are often used as a base for steamed puddings or cookies.

Keep cereals in a cool dry place, closely covered to protect them from dust.