For Beginners and the Best Cooks 7 =

is the can familiar to you as the container of many canned soups—although
some’soups come in the larger cans. There isa No. 1% as an intermediate
—and there are both tall and flat cans with the same capacity; both will
be familiar to you in the case of salmon which comes in one-pound tall,
one-pound flat, and the very common half-pound flat tins.

Those luxury fish—lobster, crabmeat, etc., are packed in both 14’s and
Y's flat.

Thus, size is always as important as price, in Renee ean the cost of a
“can’’ of any product.

FLOUR

Flour—the product of that world-food, wheat—is one of our most
important raw materials. It is the outstanding member of the cereal group
—the chief ingredient of our daily bread and of the countless batters and
doughs which bring interest as well as nourishment to our meals.

Buy a flour of known quality—one that willbe uniform and always
dependable.

There are two general types of white flour—a soft wheat flour (pastry
flour, cake flour) and a hard wheat flour, which is necessary for yeast
_ baking.

For brown bread you will need whole wheat flour or graham flour—
the whole wheat grain, crushed—therefore, the full vitamin, mineral and
protein value of the wheat kernel, (as well as the valuable “roughage”’
from the bran) make these flours important. .

Bran has high health value—The husk of the wheat kernel, containing
mineral and protein material—not to mention indispensable vitamins ‘and
roughage.

Very new—very useful—is the flour that is all ready for shaping into
light fluffy tea biscuits as soon as you have added water or milk. Prepared
biscuit flour has brought this time-saver and the certainty of always
having good biscuits to all Canadian cooks.

Prepared pancake flour is also much valued: and the type is an old
acquaintance.

BREAKFAST CEREALS

In our breakfast cereals, we have some of the cheapest of all foods—
and the most valuable. They are sold in both bulk and packaged form.

There are raw cereals, including whole grains, which require long cook-
ing. Others which are partially cooked, and require little actual cooking
time at our hands. Other cereals are entirely ready for use.