NO. KIND WEIGHT OF PORTION OUNCES 1. Shredded Wheat 1.0 2. Cornmeal 1.0 3. Farina 1.0 4. Rice 1.0 5. Tapioca 1.0 6. Cornstarch 1.0 7. Hominy Grits 1.0 8. Rolled Oats 1.0 9. Flaked Wheat 1.0 10. Corn Flakes 1.0 11. Puffed Wheat 1.0 12. Puffed Rice 1.0 _A. Fowler, Photographer._] GENERAL METHODS AND RECIPES =Principles of cooking.=——1. Softening of the fiber by long-continued low temperature with a supply of water present. 2. Complete opening of the starch granules by the boiling temperature of water. 3. The protein present presents no special problem. Its digestibility is not especially affected, but the softening of the fiber of the cereal makes the protein available to us. =Methods.=——There are two classes into which the cereals may be divided,—— the flaked and the granular. The weighing experiments (page 62) show that the granular is the heavier. This means that more water will be absorbed by a given measure of the granular, because it contains more material. In experimenting with a cereal at home it is well to try the proportion of water and cereal printed on the box the first time, altering the proportion if the first result is not satisfactory. There should be enough water to soften the cereal, and _only_ just enough. If the cooked cereal is stiff, the measure of water is short; if so thin that the cereal runs on the plate, too much water was allowed. =1. Preparation of breakfast cereal.= _Ingredients._ 1 part, by measure, flaked cereal to 2 of water. 1 part granular cereal to 3 to 4 of water. 1 cup of dry cereal will serve three or four people. Samp, cracked wheat, and coarse corn meal will take from 4 to 6 parts of water. Salt. A tablespoonful to a quart of water is an average amount. _Utensils_: a measuring cup; a double boiler; a fork.