baking produces a more desirable flavor
and renders bread more digestible. One hundred pounds of flour will
make an average of one hundred and thirty-five pounds of bread. This
increase of weight is due to the addition of water.

MACARONI.

Macaroni is a flour preparation of great food value. It contains about
six per cent. more gluten than bread, and is regarded by Sir Henry
Thompson as equal to meat for flesh-forming purposes. Dieticians say
that macaroni, spaghetti and vermicelli are not used so extensively as
their value deserves.

BUCKWHEAT.

Buckwheat is the least important of the cereals.

RYE.

Rye is almost equal to wheat in nutritive value. Its treatment in
regard to bread making is similar to that of wheat.

CORN.

Corn contains fat, proteid and starch, and produces heat and energy.
It is very fattening, and when eaten as a vegetable is considered
difficult of digestion. Cornmeal is a wholesome food; it contains more
fat than wheat flour, and less mineral matter.

RICE.

Rice constitutes a staple food of a great many of the world's
inhabitants. It contains more starch than any other cereal, but when
properly cooked is very easily digested. It should be combined with
some animal food, as it contains too little nitrogen to satisfy the
demands of the system. It forms a wholesome combination with fruit,
such as apples, peaches, prunes, berries, etc.

BARLEY.

Barley is almost equal to wheat in nutritive value. It contains more
fat, mineral matter and cellulose (cellulose is often called
indigestible fibre, as it resists the solvent action of the digestive
juices, and is of no value as a nutrient), and less proteid and
digestible carbohydrates.

OATMEAL.

Oatmeal is one of the most valuable foods. Oats contain fat, proteid,
salts and cellulose, in addition to a large percentage of starch. The
nutritive value of oatmeal is great, but much depends upon the manner
of cooking. (See recipes.) People who eat much oatmeal should lead a
vigorous outdoor life. The following analysis of oatmeal is given
(Letheby):--

Nitrogenous matter 12.6 per cent.
Carbohydrates, starch, etc. 63.8 "
Fatty matter 5.6 "
Mineral matter 3.0 "
Water 15.0 "
----
Total 100.0

Vegetables.

Legumes--peas, beans and lentils--have an exceedingly leathery
envelope when old