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WHITB3Y FREE PRESS, WEDNESDAY, NOVEMT3ER,25,' 1987,*PAGE: 17 UIOU6II~ CER tEAL:-tobowl After you teli thern rilk cornes from cows, do the chikiren ask "Where does cereal corne frorn?" First you right want to check the box on the table. There's a big difference between the colourful cornmercial "crunchies" and the crearn of wheat, or oatrneal porridge that may have been our first cereai experience. Here's what is done to a typical commrercial breakfast cereal: The kerneis of grain are stripped of their bran and germn. Sugar, colourings, flavouring cornpounds, and synthetic vitamins are added and the whole mixture (usuaily with water added) is cailed a slurry. The slurry is put into an extruder, a machine with a specially shaped hole at one end, and is heated to very high temperatures. Under great pres- sure, the siurry is forced out of the extruder, like icing frorn an icing bag, and siiced into littie shapes. The "cereal" is then carried on a stream of hot air to where it is sprayed with oil and sugar to coat it and keep it crisp. The Sweetest ~ <~COCLATe~II/dBay in Town! SChocolate Letters Ideal Stocing Stuffers 50 gram & 200 gram, decorated * Gift boxes of various sizes. Order now for Christmas. 403 Beech Street, Whitby 430-1652 Tbe 7(,itcheuz Cupboard Entertain In Style 3 Pepper Blast * Tipsy Olives * Garlic Bagel Snacks 356 Brock St. S. Whitby 666-1600 Add milk to a bowlfui of this and, according to the package, you've got a good dietary source of protein. (Note: miik alone is considered a good dietary source, of protein.) There are commercial cereals on the sheives that don't massacre the grain to quite this extent, and more consurners are resisting the advertising and the chiidren's sugar cravings long enough to buy a more nutritious cereal. For those who are trying, here's some information to help guide you. Whoie grains are the seeds of various grasses, including oats, wheat, rye and others. These seeds consist of three main parts: the germ, the bran and the endosperm. The germ is rich in B vitamins, vitamin E, protein, minerais, carbohydrates and unsaturated fats. The bran is the outer covering of the grain. It is an important source of fiber. The endosperm composes the buik of the grain and it contains mostly starch and incomplete proteins. Unfortunately, the endospermi is the part of the grain most often used in commercial grain products. Whole grains can be incor- porated into our diets in many tasty ways. If you'd like to adven- ture away from the traditionai grains, try brown rice, wheat ber- ries, bulgar, buckwheat or kasha. Te vl- ve ;z ezw ojt l l. L~WNLiOi~~ br~~4' V-6 lU - afi viojC. 1 ~, c4 gd~ psz- M ý Cr4~ Crunchy topped< gin gerbre ad muffin s /4 JNiw D uAs MASTER ETAT B AHR FEEZE)AND~ NOV. 25 to NOV. 29. Pizza shelis $1a.79 perdoz Pita pockets $1 .00 per bag,6 in abag WHITBY STORE ONLY OPEN 7 DAYS A WEEK WHITBY 1380 HOPKINS 666-1177 Lightly spiced with everything micer ... that describes these delicious Crunchy topped Gingerbread Muffins. Treat you family and yourself this festive season to a Christmas brunch featuring these holiday-flavoured treats. They're moist, tender and easy to prepare. 1-3/4 cups ail purpose flour 1/2 cup packed brown sugar 1/2 tsp. baking powder 1/2 tsp. cinnamon 3/4 tsp ginger Pinch ground cloves 1/4 tsp. sait 2/3 cup undiluted regular or 2% evaporated milk 1/2 1/4 2 2 cup vegetable oil cup mnolasses eggs tbisp. granuiated sugar Combine flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cioves and saît in large bowl. Beat together evaporated milk, oul, molasses and eggs. Add ail at once to dry ingredients; stir just until moistened. Spoon batter into twelve greased 2-1/2-inch (6 cm) muffin cups. Sprinle 1/2 tsp (2 ml) granulted sugar over each muffin. Bake in 375 degrees F (190 degrees C) oven 15 to 18 min or until done. Makes 12 muffins. 1recipe provided by-Carnation