Several of these, such as Shredded Wheat Biscuits, have been frequently referred to in different parts of the book, so that no further words are needed to commend them. If any are sceptical, or even curious, regarding "what they are," a demonstration recently described by a Manchester friend might serve to reassure them. It was quite on the American "pig and sausage" lines, for one saw the whole wheat grain going in at one part of a machine and coming out at another in the form of a "Triscuit" ready for use.
Among other specially good foods are
Granose Flakes.
These consist of the entire wheat-kernel in the form of delicious, crisp flakes, ready for use, with cream, stewed fruit, &c., or in any way in which bread crumbs may be used. They are very handy to have in the general storeroom to sprinkle over cauliflower or any dish served _au gratin_. That they are at once nutritious and easily digested is attested by the fact that physicians of high standing put their patients on a diet of "Granose." I have known personally of cases of extreme gastric debility where the patients were put on this food almost exclusively for months together.
They may also be had in the form of
Granose Biscuits,
and these are excellent for general use. Toasted for a few minutes and then buttered--or the butter may be put on while toasting--they furnish a delicacy which few will fail to appreciate.
Avenola, Toasted Wheat Flakes, Nut Rolls, and Gluten Meal, containing 30 per cent. to 60 per cent. Gluten, are among the other products of the same firm--the International Health Association, Stanborough Park, Watford, Herts--which I have space here only to name.
In the chapter on Breakfast Foods and elsewhere the various products of the London Nut Food Co., 465 Battersea Park Road, London, S.W.--Grain Granules, Gluten Meal, &c., are mentioned, besides which they have a great variety of
Nut Cream Rolls and Nut Cream Biscuits,
made from pure wheat meal and shortened with nut butter. They are aerated and free from yeast and chemicals. In the way of
PORRIDGES,
I should like to specially commend
Banana Oats
as being something quite new and appetising. It is very easily prepared, requiring only about 10 minutes' cooking. It is put up in threepenny packets, with which full directions for cooking are given. I may say that I generally make of a stiffer consistency than quantities given, and cook longer in double boiler.
Another good porridge for those who cannot take the regular oatmeal can be made with
Robinson's Patent Groats.
This is best, to my thinking, when made as under:--Smooth two or three tablespoonfuls groats in a basin with a little milk or water. Pour on boiling milk or water--a cupful to each spoonful of groats--stirring the while. Return to saucepan and cook gently for 10 to 15 minutes, or in double boiler for about half an hour.
Manhu Wheat or Barley Porridge.
Take 1 part of the flaked wheat or barley to 2 parts water. Have the water boiling and salted to taste. Add the cereal all at once, and boil for 5 minutes; only stir sufficiently to keep it from burning. It may now be served, but is better if steamed half an hour or so longer in double boiler. Serve with milk or cream and sugar, or salt as preferred. When served with stewed fruit this makes a very wholesome dish. A mixture of the wheat and barley makes a very good porridge.
The value of
Provost Oats
for porridge is too well known to need comment here. I would only remind everyone that Provost Oats are prepared from the finest Scotch grain, and Scotch oats are the finest in the world. But Provost Oats is not the only product upon which Messrs Robinson & Sons rest their fame. More recently they have put upon the market a very fine cereal food known as
Provost Nuts.
This is a highly concentrated and nutritious and sustaining food, but can be digested very easily, and so is suitable in one form or other for every one. It is a grain food scientifically prepared from a combination of wheat, barley, and malt.