Peas, dried | 2.00 | 0.38 | 0.02| 1.20 | 2974 Milk | 3.33 | 0.11 | 0.13| 0.17 | 1030 ” | 2.86 | 0.09 | 0.11| 0.14 | 885 Sugar | 2.00 | ... | ... | 2.00 | 3515 ” | 1.67 | ... | ... | 1.67 | 2940 ——————————————————————+—————————+———————+—————+————————+——————— The less expensive breakfast foods, such as oatmeal and corn meal, are as economical as flour, and, as they supply heat and energy in abundance, as shown by Table VI, they should be supplied in the diet in proportion to the energy required. They are easily prepared for porridge, requiring simply to be boiled in water, with a little salt. For invalids, children, and old people, breakfast foods prepared in gruels and porridges are valuable as they are easily digested. All should be thoroughly cooked so as to break the cell-walls inclosing the starch granules. _Oatmeal_ is the most nutritious cereal. The oat contains more fat than other grains and a larger proportion of protein. It, therefore, contains the proportion of nutrient elements best adapted to sustain life. On account of the fat, oats are especially well adapted for a breakfast food in winter. Another advantage oatmeal, or rolled oats, have as a breakfast food is in their laxative tendency, due to the coarse shell of the kernel. Oat breakfast foods keep longer than the foods made from wheat and rice. There are no malts, or any mixtures in the oat preparations. The difference between the various oatmeal breakfast foods is in their manner of preparation. They all contain the entire grain, with the exception of the husk. They are simply the ground or crushed oat. In preparing the oats before grinding, the outer hull is removed, the fuzzy coating of the berry itself is scoured off, the ends of the berry, particularly the end containing the germ, which is usually the place of deposit for insect eggs, is scoured, and the bitter tip end of the oat berry is likewise removed. _Rolled oats_ consist of the whole berry of the oat, ground into a coarse meal, either between millstones, or, in the case of the so-called “steel cut” oatmeal, cut with sharp steel knives across the sections of the whole oat groat. _Quaker Oats_ consist of the whole groats, which, after steaming in order to soften, have been passed between hot steel rolls, somewhat like a mangle in a laundry, and crushed into large, thin, partially cooked flakes. The oats are then further cooked by an open pan-drying process. This roasting process insures that all germ life is exterminated, renders the product capable of quicker preparation for the table, and causes the oil cells to release their contents, thereby producing what is termed the “nut flavor,” which is not present in the old-fashioned type of oat product.