with other food crops. They can be stored compactly for long periods and transported cheaply. They are palat- able and nutritious. All cereals consist of three parts : The bran, the germ, and the endosperm. The whole grains are concentrated sources of needed nutrients, being especially valuable sources of starch, protein, the B vitamins, iron, and Andrea C. Mackey phosphorous. The protein of cereals is not complete. But the addition of other foods such as milk or meat supple- ments the cereal protein, thus enabling it to become a valuable nutrient to Cereals, tte Staff the body. The cereal proteins are low in two of Life, Take on essential amino acids, lysine and tryptophan. By ** essential" we mean a New Importance that these amino acids must be pro- vided in the food that we eat for the protein needs of our bodies. We can- in Today's World not manufacture them for ourselves from other things we eat. Cereal grains are taking on new impor- Even now steps are being taken to tance in the diets of today's people and improve the nutritive value of grain those of the future. protein. Our agricultural geneticists All important civilizations were have been developing strains of the founded on the cultivation and use of cereal grains that will provide good one or another of the cereal grains. sources of all the amino acids, includ- The early civilizations of Babylonia, ing lysine and tryptophan. It looks Egypt, Greece, and Rome were based as if, in the near future, the cereal on the growing of , barley, and grains produced by the everyday the . The ancient cultures of farmer will be nearly complete foods India, China, and Japan were based in that they will provide the bulk of on the crop. The Inca, Maya, and nutrients needed by man for his Aztec civilizations in the New World daily food. He will still need to include depended on their crops of corn. sources of other nutrients such as Cultivation of the cereal grains vitamins A and C, which we now began so long ago that their earliest obtain from fruits and vegetables, and history cannot be pinpointed exactly. some minerals, such as calcium, which However, we know they have been Americans usually get from milk. man's most important food plants In the United States, our dietary since the dawn of history. needs are met by including foods from The cereal grains are the dried seeds four categories in our meals : The bread of cultivated grasses which belong to and cereal groups, meat group, milk the family Gramineae. They are rice, group, and vegetable and fruit group. wheat, oats, barley, corn, rye, grain The grains serve as food not only sorghum, and . for man but for animals. Their un- Cereals have stayed with us through paralleled importance as food and the centuries for many reasons. One or feed, as well as their industrial use, more can be grown almost anywhere, imparts great economic value to the thus making possible a food supply in nearly every corner of the world. They Andrea C. Mackey is Professor of Foods and give high yields per acre in comparison Nutrition at Oregon State University^ Corvallis. 205 cereal grain crops. For example, corn by parching the whole grain. The yields starch which can in turn be grains were also ground between stones converted to corn sirup. The germ of to form a coarse meal. This was made the corn grain is pressed to yield oil. into heavy, unleavened flat bread or Both the corn sirup and corn oil are was boiled with water to make a common household materials used in porridge. Flat bread has been found food preparation. along with parched or uncooked stores Climate determines where each of of wheat, barley, and millet in the the cereal grains can be grown. ruins of the Swiss lake dwellers who Rice is the principal food of about lived six to seven thousand years ago. half the world's people. About 95 per- It has also been found in Egyptian cent of the world rice crop is produced tombs. and consumed in the southeastern Today's consumers want conveni- part of Asia from India to Japan and ence, high nutritive value, palatability, the adjacent tropical and subtropical and attractive appearance in their islands. The United States, however, foods. They get all this in cereals. is the biggest rice exporter in the Now the cereal grains come to the world—although it has less than 1 market in many different forms. Prod- percent of the world's rice acreage. ucts made of corn, oats, rice, and wheat Corn is largely a New World crop, are most common. For convenience, about half the world acreage being in we may think of cereals in two cate- the United States. In South America, gories—those to be prepared by cook- the principal corn-growing countries ing and served hot, and those that are are Argentina and Brazil. ready to eat as they come from the Sorghum grain is fairly important package. throughout the world but particularly The first ready-to-eat cereal was so for human food in India and Africa. developed back in 1893. What an Millets are used as food primarily in interesting new idea this was! And eastern and southern Asia, parts of what merchandising problems must Africa, and parts of the Soviet Union. have arisen, for it was an entirely new Wheat is the most widely cultivated type of product. It did not take long of all cereal grains. It is grown in for the idea to catch on, however, all countries lying in the temperate and ready-to-eat cereal appeared on zones. breakfast tables everywhere. Rye can be grown in the colder Next, in 1894, the first flaked cereal climates. Winter rye, planted in the product was developed by Dr. John fall, can survive winter temperatures Harvey Kellogg. as low as 40^ below zero. It is grown Soon after, Charles W. Post pro- beyond the Arctic Circle in Finland duced a ground, ready-to-eat cereal. and in Russia as far north as the And in 1902, Alexander Anderson border of Siberia. developed the first pufled cereal. More than 80 percent of the world How are puffed grain products acreage of oats lies in the moist, cool, made? A manufacturer says that temperate areas of North America, they really are shot from "guns." The northern Europe, and Soviet Russia. **guns" are loaded with grain, and In the United States, more than three- heat and pressure are built up. The fourths of the crop is grown in the pressure is suddenly released, and North Central States. puff"ed kernels shower from the guns Barley is an important crop in many in a noisy explosion. countries with a temperate climate. Today the homemaker can make her In the United States, the leading selection of ready-to-eat cereals from barley growing areas are in California, among 100 or more items, brands, and North Dakota, South Dakota, Minne- package sizes on the supermarket sota, and Montana. shelves. In early times, cereals were cooked Today's cereals not only have a 206 Noodles Romanoff with chops.

variety of taste appeal, but they also to be cooked should not be washed. have added convenience. One of the To do so removes valuable nutrients, chief appeals of the ready-to-cat cereals especially the B vitamins. Except for is their "no cooking" convenience. macaroni products, it is best to cook However, the traditional uncooked cereals and rice in just enough water cereals now oflfer some of the same so that the water will be completely benefits. Some are "instant." Add hot absorbed. Pasta products (macaroni) water and they are ready to eat. arc usually cooked in an excess of Others take but 1 to 5 minutes of water. However, some recipes call for cooking time. Contrast this with the cooking them in meat broth in suffi- same kinds of cereals that 25 years cient quantity so all of the liquid is ago took from 30 minutes to 3 hours to absorbed. cook! The processing of cereals is a bigger The quick cooking feature is achieved enterprise in the United States than in by cereal manufacturers in several any other country. They are manufac- ways. The grain may be precooked, tured here and exported throughout then dried. A small amount of di- the world. The fabulous breakfast ce- sodium phosphate may be added, or real industry originated in our country the cereal may be modified during and has been propagated by our large manufacture with a small amount of cereal companies. enzyme preparation. All these proc- The story of grain as it moves from esses make it possible for water to the farmer's field to the breakfast tables rccnter the grain very rapidly, thus of the United States and many parts of speeding up the cooking time. the world is told by the Battíe Creek The packaged cereal grains that are Board of Education in a brochure, 207 Oatmeal bread.

"Inside Batde Creek." Farmers are product, and creating and maintaining the source of all grains, but grain a demand for it. This is done by adver- direcdy from the field is not ready for tising. The cereals are shipped from processing. The farmers usually sell the manufacturing plant to the retail their grain to nearby elevators which stores, usually via food brokers or clean and store the grain. They in turn wholesalers, but sometimes direcdy to sell the grain to elevators located near the warehouses of the large retail stores. food processing centers, or direcdy to When the packages arrive at the local the food processors. market and are placed on the shelves, They may sell to brokers who act as the homemaker should already be in- intermediaries in supplying the needs formed about them and she should be of processors. interested in trying them. Following the purchasing of the There are many uses for cereal grains. grain, it is brought to the company's Barley is sold as pearled barley which storage bins. It then enters the manu- is popular for use in soups. It is the facturing chain which will result in the whole grain which has had the hulls needed amount of the desired finished and bran removed. Barley flour is used product. Marketing the finished cereals in baby foods and in breakfast cereals. is regarded one of the many vital steps Corn is made into cornmeal or grits in routing the product to the customer. which must be cooked. Ready-to-eat To do a good job of marketing re- are made by blending grits quires informing the public about the with malt, sugar, and other ingredi- 208 ents, followed by cooking, rolling, and meals should carry with them a reason- toasting. able amount of nutrients, like the Wheat and rye for human food are vitamins and minerals, to establish a milled into flour. Rye flour is used for balanced diet. making bread. A high proportion of While whole grain cereals, contain- the wheat crop is milled into flour ing as they do the bran and germ of which in turn is used to create many the grain, have ample supplies of kinds of baked goods, as crackers, valuable vitamins and minerals, the bread, and cakes. bran coat tends to be somewhat firm One variety of wheat (Durum) is and coarse even when cooked. Some made into macaroni type products. people find whole grains harder to Wheat is also converted into breakfast digest for this reason. cereals to be cooked and served hot, When processed into other forms like farina, cream of wheat, and rolled attractive to a wide variety of personal wheat, and ready-to-eat kinds such as tastes, the bran and germ are often pufled, shredded, and flaked wheat. removed, carrying with them much of Among the foods made from oats, the vitamin and mineral content. En- rolled oats have been available for the richment returns these essential nutri- longest time. In the ready-to-eat oats ents to the product, making the cereal cereals, there are flaked, puffed, and equally or more nutritious than before shredded forms. Rolled oats, whether processing. old fashioned, quick, or instant, are To keep the flavor of cereals good made from the whole grain, including from the time the package is opened the bran and germ. until all the contents have been used, Rice is boiled or steamed to prepare they should be stored in a dry, cool it for the table. It may be white convenient place in the kitchen. By polished rice, brown rice which retains opening the cereal container care- part of the bran coat, or converted rice, fully, it can be reclosed, thus helping which has been precooked and dried to protect the food. It is also advisable before polishing. to store cereals in a diflferent place Consumer preference decides to a from soap or other products having large extent which rice people buy. strong odors. Brown rice has more nutrients (the B Cereals should be kept in their vitamins—thiamine, riboflavin, and original packages. The package label niacin) but for many people doesn't has important information. It identifies have the sales appeal of polished white the product, tells how to cook it, and rice. Nor does brown rice cook up as often gives a recipe which you may fluffy and as quickly as some of the enjoy trying. other . Converted rice or par- Cereals are inexpensive foods. It boiled ranks next to brown rice in might be expected that those more nutritive value. During the conversion sophisticated items like puffed or process most of the vitamin B is forced shredded enriched cereals would cost into the interior of the grain and is more than the grains from which they not lost when the bran is discarded. were developed. The cost of many These differences are often adjusted ready-to-eat cereals having such spe- with enrichment. Nowadays most of cial features as sugar coating and being the breakfast cereals, whether ready to crisply toasted is approximately four eat or to be cooked, are enriched by times as much as those that require the addition of minerals and vitamins. cooking. When you remember you are Some are enriched with added protein. buying food value—cereals are ap- Enrichment of grain foods with vita- proximately 12 percent water while mins and minerals is of great impor- most other foods contain a much tance to the nutritional well-being of higher percentage of water—all cere- many people. It is necessary that most als are among our least expensive of the calories consumed in the day's foods. Each ounce of ready-to-eat or 209 uncooked cereal has about 104 calo- Saute almonds in the fat in a frying ries. One ounce is considered as an pan until golden brown. average serving. Add water, currants, and salt. Bring Although spoken of as breakfast to a boil. Stir in rice. Then cover, re- cereals, these foods readily perform move from heat, and let it stand for special functions as ingredients in 5 minutes. recipes intended for use at other meals. Fluff* with fork before serving. Their usefulness as ingredients is indi- cated by such recipes as the following : PEANUT BUHER CEREAL SQUARES "Date nut flake bread" in which whole wheat flakes, bran flakes, or 4 dozen pieces corn flakes are used; "orange fluff" 5 cups toasted oat cereal rings pie" in which corn flakes are used to 1 cup sugar-coated corn puffs make the crust; or "easy-do tuna on lyi cups sugar buttery cereal crunch" in which X% cups corn sirup, light 6-ounce package butterscotch bits creamed tuna is served over shredded 6-ounce package chocolate bits wheat or bite-size cereals. }i cup butter or margarine These recipes and a number of 3 tablespoons milk others were found in "Cereal Service H teaspoon salt 2 cups peanut butter Brochure," a publication of the Cereal 2 teaspoons vanilla Institute, Inc., 135 South LaSalle St., Chicago, 111. 60603. This brochure will Grease a 9'^ x 13'' x T' baking pan. be sent to you without charge if you Combine cereals ; set aside. write for it. Combine sugar, sirup, butterscotch and chocolate bits, fat, milk, and salt CURRIED CHICKEN DELUXE in large saucepan. Heat, stirring until sugar melts. 8 servings Cook until mixture comes to a full Curried chicken: boil. Then cook it 1 minute, stirring 1 cup chopped onions constantly. }i cup chopped green pepper Remove from heat. Ye cup butter or margarine Add peanut butter, vanilla, and % cup fiour 5 cups chicken broth cereals; mix well, and pour at once or into baking pan. 3 cans chicken broth (12>^ ounces each) Cool ; cut into squares. Salt to taste 2 tablespoons curry powder 4 cups chicken, cooked and diced LASAGNA Saute onions and green pepper in 4 large servings the fat in a frying pan until tender. Stir in flour. 4 ounces lasagna noodles 2 tablespoons butter or margarine Gradually blend in chicken broth. }i cup finely chopped onion Add salt and curry powder. 1 finely chopped garlic clove Cook until thickened, stirring as H pound ground beef needed. 1 can (6 ounces) tomato paste 1 can (20 ounces) tomatoes Add chicken and heat thoroughly. 1 teaspoon salt Serve over deluxe rice. }i teaspoon pepper K teaspoon basil YA teaspoon orégano DELUXE RICE y2 pound ricotta or cottage cheese Y2 pound natural or process Swiss cheese y2 cup slivered, blanched almonds slices 2 tablespoons butter or margarine >1 cup parmesan cheese, grated 2% cups water (or amount specified on package) Cook lasagna noodles until tender, % cup dried currants 1 teaspoon salt using package directions. Drain. 2% cups packaged precooked rice Separate lasagna and hang over 210 edge of colander or pan to allow for rack in deep pan over hot water. easy handling later. Cover pan tightly. While lasagna is cooking, melt fat Steam for 3 hours. in large frying pan. Serve with butter or margarine. Add onion and garlic and cook over moderate heat until tender. Add PUMPERNICKEL ground beef, and cook slowly, stirring 2 ¿oaves frequently until red color disappears from meat. IY2 cups warm water, IIC^-IIS" F. Stir in tomato paste, tomatoes, salt, 3 packages active, dry yeast 4 teaspoons salt pepper, basil, and orégano. 2 teaspoons caraway seeds Simmer 30 minutes, stirring occa- 2 tablespoons shortening sionally. }i cup molasses In an 8-inch square baking dish, 2K cups sifted rye flour make three layers of meat sauce, 3% cups sifted flour lasagna, and ricotta, Swiss, and par- Measure water into mixing bowl mesan cheeses. Use about % of each and add yeast, stirring to dissolve. for each layer, topping with parmesan Stir in salt and caraway seeds. Mix cheese. in shortening, molasses, and rye flour Bake at 350° F. until mixture is until smooth. Mix in flour until dough bubbly and cheese is lightly browned, can be handled. about 35 to 40 minutes. Turn onto a lightly floured board; knead. Cover with a damp cloth. Let MACARONI, EGG, AND BEAN SALAD rise in warm place (about 85^ F.) until double in volume. This will take about 6 servings 1 % hours. 2 cups cooked and cooled elbow macaroni Punch down and let dough rise % cup mayonnaise again until almost double. }i cup trench dressing Shape into two round, slightly Ys teaspoon hot pepper sauce Ys cup sweet pickles, diced flattened loaves. 2 tablespoons vinegar Place on opposite corners of a 6 hard-cooked, cubed eggs greased baking sheet which has been 1 can (8 ounces) kidney beans, drained lightly sprinkled with cornmeal. Salt and pepper to taste Cover with damp cloth, and let rise Mix all ingredients. until double in volume, about 1 hour. Chill and serve on lettuce or other Bake at 375° F. until brown, 30 to salad greens. Garnish with watercress 35 minutes. if desired. Brush loaves with fat after removing from oven. Cool on rack. STEAMED BROWN BREAD FRIED CORNMEAL MUSH 2 loaves 4 servings 1 cup rye flour 1 cup cornmeal Pour 2 cups cooked cornmeal mush 1 cup whole-wheat flour 2 teaspoons baking soda into a loaf pan. Mush must be thick 1 teaspoon salt to mold. % cup molasses Cover to prevent crust from form- 2 cups sour milk or buttermilk ing. Chill thoroughly. 1 cup seedless raisins Cut in )á-inch slices and fry in bacon Mix dry ingredients. drippings or other fat until crisp and Stir in molasses, milk, and raisins. nicely browned on both sides. Beat well. Serve hot with butter or margarine Pour into two greased 1-pound and with sirup or jelly and bacon or coffee cans. sausages if desired. (For a crisper crust, Cover cans with wax paper. Set on dip slices in cornmeal, then fry.) 211 WHOLE WHEAT PANCAKES Stir in the baking powder and well- beaten egg yolks. 12 pancakes Fold in stiffly beaten t^gg whites. V/i cups whole wheat flour Turn into greased casserole or 9-inch 1 tablespoon baking powder square pan. % teaspoon salt 3 tablespoons brown sugar Bake at 375° F. about 35 minutes, 1 beaten egg or until firm and crust is brown. l>^cups nnilk Serve from baking dish. 3 tablespoons melted shortening Thoroughly mix dry ingredients. OATMEAL COOKIES Combine the egg, milk, and short- 5 dozen cookies ening. Add to the dry ingredients and Yi cup shortening mix until smooth. 1 cup packed brown sugar Drop the mixture from a spoon onto y2 cup granulated sugar a hot, lightly greased griddle. 1 egg Cook until bubbles form on the top. }i cup water 1 teaspoon vanilla Turn and brown the other side. 1 cup sifted flour 1 teaspoon salt }i teaspoon baking soda VIRGINIA SPOON BREAD 1 cup raisins 6 servings 3 cups rolled oats, uncooked 1 cup cornmeal Place shortening, sugars, egg, water, IH teaspoons salt and the vanilla in mixing bowl; beat 2 cups scalded milk thoroughly. 2K teaspoons baking powder Sift together flour, salt, and soda; 2 eggs, separated add to shortening mixture, mix well. Mix cornmeal and salt, stir into Blend in oats and raisins. hot milk. Drop by teaspoonfuls onto greased Cook over hot water until thick and cookie sheets. smooth, stirring occasionally; cool Bake at 350*" F. for 12 to 15 minutes slightly. or until lightly browned.

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