83. The toasting of cereals improves their flavor very materially and at the same time increases their digestibility. In fact, cereals that have been subjected to this process are said to be predigested, because the starch granules that have been browned in the toasting are changed into _dextrine_, and this is one of the stages through which they must pass in their process of digestion in the body. However, the housewife should not allow herself to be influenced unduly by what is said about all prepared cereals, because the manufacturer, who has depended largely on advertising for the sale of his product, sometimes becomes slightly overzealous and makes statements that will bear questioning. For instance, some of these foods are claimed to be muscle builders, but every one should remember that, with the exception of rye and wheat, which build up the tissues to a certain extent, the cereals strengthen the muscles in only a slight degree. Others of these foods are said to be nerve and brain foods, but it should be borne in mind that no food acts directly on the nerves or the brain. In reality, only those foods which keep the body mentally and physically in good condition have an effect on the nerves and the brain, and this at best is an indirect effect.
84. Although, as is shown by the recipes that have been given, cereals may have a place in practically all meals that the housewife is called on to prepare, they are used more frequently for breakfast than for any other meal. When a cereal forms a part of this meal, it should, as a rule, be served immediately after the fruit, provided the breakfast is served in courses. Many persons, of course, like fresh fruit served with cooked or dry cereal, and, in such an event, the fruit and cereal courses should be combined. A banana sliced over flakes or a few spoonfuls of berries or sliced peaches placed on top afford a pleasing change from the usual method of serving cereals. Another way in which to lend variety to the cereal and at the same time add nourishment to the diet is to serve a poached egg on top of the shredded-wheat biscuit or in a nest of corn flakes, especially if they have been previously heated. In fact, any of the dry cereals become more appetizing if they are heated thoroughly in a slow oven and then allowed to cool, as this process freshens them by driving off the moisture that they absorb and that makes them tough.