Programs for Use in Study Clubs 



^:)-'3 



2. Xumber of half-pint cupfuls in a package and in a pound of 



the cereal selected. 



3. Energ}- value of a half pint of the iin cooked cereal. All 



uncooked cereal products, except oatmeal, have an energy 

 value of about one hundred Calories an ounce; oatmeal has 

 an energ}^ value of about one hundred and ten Calories 

 an ounce. 



4. Amotmt of cooked cereal made from a half pint of the uncooked 



cereal. 



5. Energ\' value of the portion of cereal usually sensed. 



6. Cost of a loo-Calorie portion of the cereal. 



BREAD-MAKIXG COXIEST 



Roll call. — Members should respond with facts concerning cereals (page 

 152 1), which the secretary should tabulate on the board as they are 

 read. 



Paper. — Flour 



Suggestive outline 



1. Cereals used in making flour 



2. The structure and composition of wheat: parts of the grain 



valuable in making flour for bread 



3. Milling of wheat 



a. Methods of making flour used by primitive women 



b. Later methods of milling 



c. The modem roller process 



d. Grades of flour 



4. Characteristics of good flour 



5. Comparisons between bread flour and pastn,- flour, white flour 



and whole wheat flour 



References 



Foods and household management, p. 191-197. Kinne and 



Cooley 

 Bread and break making. U. S. Dept. Agr. Farmers' bulletin 



389 



Paper. — Scoring bread: brief explanation of the score card to be used 

 by the committee in scoring and judging the bread 



Reference 



Some points in the making and pudging of bread. University of 

 Illinois, jBiilletin 25 



