CEREAIv FOODS. ri9 



CLASSIFICATION. 



Notwithstanding the large number and variety of the cereal 

 breakfast foods, the most of them fall readily into one of three 

 groups. In the first of these may be placed those which are 

 prepared by simply grinding the decorticated grain. The sec- 

 ond group mcludes those which have been steamed or otherwise 

 partially cooked, and then ground or rolled. The third group 

 includes all those preparations which have been acted upon by 

 malt, by the action of which a portion of the starch has under- 

 gone a chemical change. 



The earliest of these foods to come into general use in this 

 country were of the first class, oats being the most widely con- 

 sumed. While the old fashioned oatmeal found favor with 

 many, there is reason to believe that it was not always welcomed, 

 and in the memories of many of us the morning bowl of "oat- 

 meal mush" went far to temper the joys of childhood. Although 

 the dish possessed many, virtues that seemed to adapt it pecu- 

 liarly to the needs of growing children, the results of its enforced 

 use were not always happy, and it can scarcely be regretted that 

 it has been so largely supplanted by other preparations of oats, 

 wheat, or corn, some form of which is quite sure to appeal to the 

 palate and furnish a pleasing variety. The use of coarsely 

 ground, uncooked wheat, does not seem to have become so gen- 

 eral. Corn meal, however, has been widely used, and hominy 

 continues in public favor. 



Following the manufacture of the uncooked cereal meals came 

 the foods of the second group, especially the so-called "rolled" 

 oats and wheats. By far the larger part of the breakfast foods 

 consumed today are of this class. The superiority of these 

 goods over those formerly in use is easily demonstrated and will 

 be referred to later. 



It is claimed that the malted preparations represent a still 

 greater advance in the perfection of these foods. The methods 

 employed in their manufacture vary somewhat, but they are all 

 based upon the same principle. Barley malt is mixed with the 

 cereal under conditions favorable to the action of the ferment 

 present, the result being that a portion of the starch is converted 

 into a soluble form. 



