art, the cereals contain a large amount of cellulose, which is
broken up during the process of preparation for market and requires long
cooking before being ready for use by the body. The digestibility of the
cereals depends upon the amount of cellulose which they contain and the
thoroughness of the cooking. Cereals are palatable, and they are
valuable, because in cooking they can be blended in various ways with
other substances. They are beneficial also to the body, because their
cellulose acts mechanically on the digestive organs by stimulating them
to action. Cereals are made more attractive by serving with fresh or
cooked fruit.

PRELIMINARY PLAN

The cereals should be discussed in a nature study or geography lesson,
and two or three kinds that are in common use should be brought from
home by the pupils. If cereals are not generally used as breakfast
foods, the lesson may be a means of introducing them. Some pupils should
bring a little milk and sugar, to serve with the cooked cereal. Apples
or prunes should be brought, to cook and serve with the cereal.

RECIPES

_Oatmeal_

3 c. boiling water
3/4 c. oatmeal
3/4 tsp. salt

Add the oatmeal slowly to boiling salted water.

Boil for 10 minutes, stirring constantly, then cook slowly, preferably
over water, at least one and one-half hours longer; the flavour is
developed by longer cooking. Serves six.

_Cracked Wheat_

Follow the recipe for oatmeal, using 3/4 c. of cracked wheat.

_Corn-meal Porridge_

4 c. boiling water
3/4 c. corn-meal
1 tsp. salt

Add the corn-meal slowly to boiling salted water.

Boil for 10 minutes, stirring constantly, then cook slowly for three
hours longer, preferably over water. Serves six to eight.

_Boiled Rice_

3 qt. boiling water
1 c. rice
2 tsp. salt

Pick the rice over carefully and wash thoroughly. Add it to the boiling
salted water so gradually that it will not stop boiling. Partly cover
and cook for 20 minutes, or until the grains are soft; turn into a
colander, and pour cold water through it, drain, dry, and re-heat in a
hot oven with door open. Serve hot as a vegetable or as a simple dessert
with cream and sugar. Serves six to eight.

_Stewed Prunes_

1/2 lb. prunes
1 qt. cold water

Wash the prunes in two or three waters; then soak them in cold water for
several hours. Heat them in the water in which they are soaked and
simmer until tender (an hour or more). Serves six