4 



used in the preparation of this class of breakfast foods. Frequently they 

 are "fired" as a last step in their manufacture, to increase the flavor and 

 improve the keeping quality. 



Corn bread of various kinds and corn mush are used quite extensively 

 throughout this Province ; although in the latter form it does not appear 

 to be so popular as it was formerly. The germ of the corn is relatively 

 large and rich in fat, and flattens out in the grinding, and, therefore, is 

 readily removed when the meal is bolted. As the germ is taken out of 

 most of the finer grades, the corn meal on the market usually contains 

 no more fat than wheat meals. The removal of the germ improves the 

 keeping quality of the corn meal, because the fat tends to become rancid. 



Second. The Partially Cooked. These comprise the rolled oats and 

 flaked grains. In preparing the rolled oats, the grain is kiln-dried, either 

 by direct heat or by steam under pressure, hulled, steamed, and rolled. 

 The preliminary treatment of cleaning, kiln-drying, and hulling, Is prac- 

 tically the same whether the oats are made into granulated or the rolled 

 forms. The flaked oats are prepared very much in the same way as the 

 rolled oats, but the ends of the grains are broken off and are placed in a 

 lower grade of the meal. A certain amount of fine white dust is also 

 separated and sold as a by-product. Possibly only about 35 to 50 per 

 cent, of the whole grain remains as the flaked product. 



Nearly all the grains, including rice, peas, and beans, can now be 

 procured in flaked form. Recently a new form of barley breakfast food 

 has appeared on the market. It differs from the ordinary flaked barley 

 in that in the preparation the grain is first sprouted and then dried, 

 steamed, and rolled. Certain definite changes take place during the 

 sprouting which should render the product more easily digested. As all 

 the rolled and flaked grains, unless roasted or parched after flaking, are 

 only partially cooked, they require thorough cooking before serving. 



Third. The Cooked. The class of foods which would naturally fall 

 under our third class are the Shredded Wheat Biscuit, Toasted Corn 

 Flakes, Puffed Wheat Berries, etc. The Shredded Wheat Biscuits are 

 made by softening the wheat, drawing it out into shreds and piling these 

 upon one another until high enough for the desired purpose and then 

 cooked by dry heat. In some cases, as with Toasted Corn Flakes, the 

 raw grain is flaked and then cooked by parching or toasting, or again 

 the raw grains are moistened with water or other liquid, then cooked by 

 roasting, and finally, crushed. Nearly all of these toasted or parched 

 preparations, either shredded or flaked, are sufficiently cooked to be eaten 

 without further cooking. 



Fourth. Malted and Cooked. The fourth class of breakfast foods 

 includes those which are both cooked and malted. The cereal grains are 

 rich in starch, which, because of the hard, impervious nature of the walls 

 of the granules of starch, is practically indigestible in the raw state. 

 Cooking ruptures these cell walls and the contents are then comparatively 

 readily acted upon by the digestive juices. The object of treating these 



