Chapter Two of Unit 1 in our ongoing home economics study covers what are referred to as the “mild-tasting” breakfast foods. These include cereals, toasts, butter and other fats. There are recipes and cooking methods along with information regarding the nutritional content of these common breakfast foods.
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Chapter 2: The Mild-Tasting Breakfast Foods
Why Eat Breakfast Cereals?
Cereals contain starch, which serves as fuel. A body needs fuel in order to be ready for the day’s activities.
What Else, besides Starch, Do Cereals Contain?
In addition to starch, cereals contain two other types of carbohydrates – sugars and cellulose (fiber).
Cooking Breakfast Cereals.
This section contains helpful information about cooking cereals including the use of a double boiler. There are charts for both course and fine cereals indicating quantities of cereal, water and salt, as well as cooking times. There is also information about cooking cereal in milk rather than water.
Breads, Crisp and Crunchy.
Plain toast, toasted rolls, Melba toast, and French toast are all discussed in this section. Also included is how to make a white sauce (both thick and thin) as well as a couple of ideas for its use for breakfast.
Butter is Both Nourishing and Fine Flavored.
Butter is a source of vitamin A as well as a rich source of fat in the diet. Butter should be stored in the refrigerator or the coldest available place. Heat speeds the changes which cause rancidity. It easily absorbs odors and other flavors so it should always be stored covered.
Table Fats Other Than Butter.
Margarine is another table fat which is enriched with vitamin A. The fat content is similar to butter.
Fats for Shortening.
Quick breads, cakes, pastries, etc. require fat which is often called shortening. The shortening power of a substance depends upon its percentage of fat. Butter and margarine contain 81% fat while lard and other cooking fats contain 100%. If substituting lard or other fat for butter or margarine, use 1/8 less cooking fat.
POINTS TO INVESTIGATE AND CONSIDER
The end of this chapter includes an experiment and five questions. Here is the experiment and two examples of questions.
1. Experiment. — To see how starch thickens.
Put 1 teaspoon of cornstarch into a glass. Add 1/4 cup cold water. Stir. Does the starch disappear in the water as sugar does? Is starch soluble in water as sugar is?
Pour starch and water mixture into a small saucepan. Stir and heat until the mixture thickens. Is the mixture thin or thick? Does the mixture look white, as it did before cooking? Describe its appearance.
Set the mixture aside until it is cold. Then stir it again. Is it thinner, the same thickness, or thicker than when you took it from the stove?
2. If your small brother does not like milk, how could you prepare a breakfast cereal to include milk, without pouring milk or cream over the top when serving the cereal?
3. Make a list of at least five breakfast cereal and fruit combinations. Indicate how the fruit is cut or cooked.
1. There is no discussion of cold breakfast cereals. There were a few cold cereals available at the time this book was written but it wasn’t a very popular item on the breakfast table until the 1950s.
2. Margarine became popular during WWII due to the scarcity of butter. Previously, margarine manufacturers faced various restrictions and was even banned in Canada.
This blog series is based on the 1949 edition of Your Home and You by Carlotta C. Greer.
More in this series…