cereals, timesavers, baking, home economics departmetn
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
The cereals have always been an important food. As different kinds of foods have become available they have taken a less important place though they are a staple article of diet today. In the more liberal diets they do not make up as great a proportion of the food as in the more restricted diets where they may make up 1/5 to 1/3 of the daily calorie requirements. The cereals are carbohydrates. They contain some protein scattered throughout the kernel but the largest per cent is located in or near 'the outer covering of the grain. Oatmeal is the richest in protein. Mineral salts are also found in the outer covering. Some fat and vitamins are found in the germ. In the refined cereals the germ and outer covering are removed so that the resulting product is almost pure starch. While whole wheat products are a valuable food, they are deficient in mineral salts and vitamins. They have to be supplemented in an adequate diet with other foods, especially milk. Used with fruits, vegetables and milk, the grain products are a valuable addition to the diet.
Wilder, Susan Z., "Buy Cereals Wisely: Some Timesavers in Baking" (1935). SDSU Extension Circulars. 351.