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Cooking in the kitchen 42

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COOKING OF GRAINS.

All grains, with the exception of rice, and the numerous grain meals, need prolonged cooking with mild and constant heat, to so disintegrate their tissues and change their starch into dextrine as to render them straightforward of digestion. Even the so-called'steam-cooked' grains, publicized to be ready for use in 5 or 10 minutes, require a much longer cooking to correctly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, that has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and infrequently diastase to aid the conversion of the starch into sugar ; but there's nothing in this preparatory process that so changes the chemical nature of the grain as to give the opportunity to cook it ready for easy digestion in five or 10 minutes. An insufficiently cooked

What makes an ideal kitchen 77

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WHAT MAKES A PERFECT KITCHEN.

This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house ; for on the results of no other dep. rely so seriously the health and comfort of the family as upon those concerned in this 'household workshop'.
each kitchen should have windows on two sides of the room, and the sun should have free entrance through them ; the windows should open from the top to permit a complete change of air, for light and fresh air are among the chief necessities to accomplishment in all departments of the household. Good drainage also should be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so sufficient as to completely remove all gases and odors, which, together with steam from boiling and other cooking processes, often attack and render to some degree

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