an and the germ what in
the other case we got from the spinach. _All the cereals can be
effectively supplemented by milk and green vegetables._ If green
vegetables (or substitutes for them like dried peas and beans or fruit)
are hard to get we should give preference to cereals from which the bran
coats have not been removed, such as oatmeal and whole wheat. Then the
diet will not be deficient in iron, which is not supplied in large enough
amounts from white bread and milk. Oatmeal is the richest in iron of all
the cereals.

With such knowledge, we may alter our diet very greatly without danger of
undernutrition. But we must learn to cook other cereals at least as well
as we do wheat. Without proper cooking they are unpalatable and
unwholesome, and they are not so easy to cook as wheat. They take a longer
time and we cannot get the same culinary effects, since with the exception
of rye they will not make a light loaf. Fortunately we are not asked to
deny ourselves wheat entirely, only to substitute other cereals for part
of it. Let each housewife resolve when next she buys flour to buy at the
same time one-fourth as much of some other grain, finely ground, rye,
corn, barley, according to preference, and mix the two thoroughly at once.
Then she will be sure not to forget to carry out her good intentions.
Bread made of such a mixture will be light and tender, and anything that
cannot be made with it had better be dispensed with in these times.

Besides the saving of wheat for our country's sake, we shall do well to
economize in it for our own. Compared with other cereals, wheat is
expensive. We can get more food, in every sense of the word, from half a
pound of oatmeal than we can from a twelve-ounce loaf of white bread, and
the oatmeal will not cost one-half as much as the bread. A loaf of Boston
brown bread made with one cupful each of cornmeal, oatmeal (finely
ground), rye flour, molasses, and skim milk will have two and one-half
times the food value of a twelve-ounce loaf of white bread and will cost
little more. One-half pound of cornmeal, supplemented by a half pint of
milk, will furnish more of everything needed by the body than such a
twelve-ounce loaf, usually at less cost.

It pays at all times to use cereals in other forms than bread, for both
health and economy. Does your family eat cereal for breakfast? A dish of
oatmeal made from one-fourth cupful of the dry cereal will take the place
of two slices of white