Cereals

What are the most important points in selecting and preparing cereals?

The important things are that they are properly cooked and not used in excess. The ready-to-serve cereals should never be chosen for children, nor should a child, because he is fond of cereals, be allowed to make his entire meal of them, taking two or three saucerfuls at a feeding.

Many of the partially cooked preparations of oatmeal and wheat are excellent, but should be cooked for a much longer time than is stated upon the package, usually three or four times as long. Digestibility is chiefly a matter of proper cooking. Most of the grains,—oatmeal, hominy, rice, wheaten grits,—require at least three hours' cooking in a double boiler in order to be easily digested. The prepared flours,—corn starch, arrowroot, barley,—should be cooked at least twenty minutes. I know of no preparation in the modern market which requires no cooking, which is to be recommended for children.

How are cereals to be given?

Usually with milk or a mixture of milk and cream; always with an abundance of salt and with very little or no sugar, one half teaspoonful on a saucerful of cereal should be the limit.

Cereals should not be served with syrups or butter and sugar.