Wheat

Wheat can be used the year around. In cooking cereals it is very important to start with the right quantity of water, and allow each starch granule to burst by fast boiling during the first twenty or thirty minutes. After this, let it cook slowly for twenty or thirty minutes longer, or until it is done. It is not necessary to cook cereals for several hours in order to make them fit for the human stomach. If well boiled cereals disagree, they are generally poorly prepared and allowed to get pasty before the starch granules have burst, or else they are combined with raw sugar and cream, which produces fermentation.

Rye

Rye is richer in minerals and contains less starch than wheat. It is not superior to wheat, but it is one of the oldest and most perfect foods, and is the staff of life to some of the healthiest and strongest races of the old world. It is laxative, and because of this it is more suitable for certain individuals than for others. Rye is a good winter food; during the summer we have many valuable berries which supply the system with certain minerals, therefore we require less of rye bread, or rye preparations, during this time of the year.

Rye combines well with all starchy fruits and vegetables, which are deficient in minerals, such as potatoes, pumpkins, squash, melons, turnips, carrots, beets, bananas, cucumbers, rice and corn. It also combines well with sweet fruits. Apples, pork, veal, lamb, cheese, eggs, cream, milk, bacon and oily foods are all good additions to rye. Boiled rye and starchy foods are unsuitable combinations.

Whole rye or wheat bread should never be eaten fresh. It should be kept in a bread box, with good ventilation, in a dry place, or near the stove. Sun dried bread is the best.

Oats

Oats are rich in fat and lime, and like wheat and rye belong to the most perfect foods. A fireless cooker is a convenient apparatus for the preparation of oats and wheat. They should be thoroughly cooked for at least half an hour before setting them into the fireless cooker.

Rice

Rice, although low in protein and fat, is one of the most easily digested of all cereals, and is especially suitable for brain workers and people of sedentary habits. This book contains a large number of different recipes for the preparation of rice.

Sago And Tapioca

They are manufactured from certain palms and roots, and belong to the lighter forms of cereals. They are easily digested if soaked for several hours before cooking, and can be partially substituted for the heavier cereals. Cornstarch, arrowroot, potato-flour and agar agar belong to the same class. They are all valuable for the sick and for young children.

Barley

Barley is also rich in lime; it should take a more prominent place among food substances than it does. Pearl barley should be soaked with soft water before cooking. If it is to be strained, mash it up thoroughly with a potato masher, and pour more boiling water over it after the first liquid is strained off.