Sep- 2-1.] SUBSTITUTES FOR BREAD. 305 



of thus preparing corn is wortiiy of our attention. Of all the cereals, Indian 

 corn roqniics tlio greatest action of iiro to fit it for food. It is full of essen- 

 tial oil, and that needs to be cooked, and it can only lie done by a very high 

 heat or a long-continued moderate one. If long continued, the other con- 

 stituents of the corn are sometimes injured, and so are the ingredients added 

 to the meal. If not well cooked, any article of food prepared from corn, t 

 however jjalatable, is not so digestible as wheaten bread. Now, in po]>- 

 ping corn, it is subjected to a very high heat, which thoroughly ctwks the 

 oil, and fits the corn at once for food— a food that almost everybody loves, 

 and so will everybody love the various i>reparations of food from meal made 

 of popped corn, for it may be eaten without fear by the dyspeptic, and it 

 will be eaten with satisfaction to appease hunger. 



As we know that corn and corn meal, properly kiln-dried, will keep a long 

 time, we may safely argue that meal prepared by a still more perfect system 

 of fire-drying, will keep an indelinite length of time, or just as long as we 

 wish. If ground and jiacked in barrels, the pop-corn meal will keep better 

 than corn meal or Hour, or even whole grain. 



422. Ilulkd Wheat, U hcateu Groats, and Boiled VtUciU—IIulhd wheat is 

 another excellent substitute for bread. It can be hulled by lye, or by any 

 of the mechanical means used for liulling corn or rice, one of which is to 

 run it through millstones, set just far enough apart to rub otf the husks. 

 It is cooked by simply boiling, and is eaten iu the various ways that we have 

 montioned for hominy. 



W/i(at>n Groatf, or "grits," as they are usually called, are coarsely- 

 ground wheat — as coarse as it can well be ground. This is also a substitute 

 for Ijread. It is cooked by boiling in plain water, as homitiy or hulled corn 

 and wiieat should always be, until all the water is absorbed. It is eaten both 

 hot and cold, or warmed over, and it does not require as much cooking as any 

 preparation of Indian corn, and it is both palatable and healthful. 



Every family, whether rich or j)Oor, or in town or country, should make 

 it a religious duty to use more corn meal, oatmeal, Graham llour, hominy, 

 and cracked wheat for bread, in preference to fine wheat flour, both for 

 health and economy. Look at the relative retail i>rices per pound of these 

 articles, and see which will give the most nutriment for the least money ; 

 not which will afford you the most fashionable bread. 



Jiuilid w/u'dt is another siin])Ie form of preparing an excellent substitute 

 for bread, particularly at harvest-time, while the grains are not as liard as 

 afterwards. It should be carefully selected, and cleaned, and washed, and 

 then soaked several hours, and boiled in the same water until some of the 

 grains crack open. It may bo cateu with meat, or as a dessert, with syrup, 

 sauce, or milk. 



