FOR
ALL
AGES
Shredded Wheat
THE SHREDDED WHEAT CoMPANY
NIAGARA FALLS, N.Y.
PACIFIC CoAsT SHREDDED WHEAT CoMPANY
OAKLAND, CALIFORNIA
The CANADIAN SHREDDED WHEAT CoMPANY, Ltd.
NIAGARA FALLS, ONTARIO
SHREDDED WHEAT COMPANY, Ltd.
WELWYN GARDEN CITY
HERTS, ENGLAND
Additional copies of this booklet will be sent free on application
SPECI AL COLLECT IONS &; R A RE BOOKS
WALTER CLINTON j ACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
H.cmte- E~ Pcwq>hl.etl'
Gift of Paul Hess ling
l
FOOD FOR ALL AGES
AFOOD for all ages-for rollicking, romping
boys and girls- for the young mother who
must be carefully nourished-for the grandmother
who would en joy the freedom from disease
that gives peace and serenity to advancing
years-SHREDDED WHEAT.
Some foods are best for children-some are
best for the strenuous activities of boyhood and
girlhood-some only for the adult of maturer
years-but here is a food for: babies and grownups,
for men who toil with their hands, for men
who sit at desks and work only with their brains
-SHREDDED WHEAT. .
Some foods are for robust and hearty men and
women whose digestive organs are fuil of vigor
and power; other foods are for the sick and debilitated
whose bodies are wasted and weakened
from disease; but here's a food for invalids and
athletes-for men and women who are building
brawn and brain for the healthful pursuits of life
-for men and women who are struggling to regain
health and strength- SHREDDED WHEAT.
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Why Shredded Wheat?
WHY is Shredded Wheat good for all ages from
childhood to manhood and old age? Because it
contains every element the human body needs
prepared in a palatable and digestible form. It is
the whole wheat- nothing added, nothing taken
away- contains no animal fats, no yeast, no
baking powder and no chemicals of any kind. It
is unsalted and unsweetened- just the pure,
clean grains of whole wheat made digestible by
ste~m-cooking and baking.
Man's "Staff of Life"
SINCE the earliest records of civilization the
whole wheat has been man's "staff of life." Before
examining the structure of this wonderful
wheat berry it is well to consider just what
are the essentials of a perfect food. Food is
the "fuel" of the human engine. It is actually
burned up (oxidized) in the
human body, and in the
burning gives off heat and
energy.
For the human engine, however,
fuel-food must do something
more than create heat
and energy- it must build flesh
and bone, and for this purpose
Nature has to trans-
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form it in to good, red blood for the perfect
building of the human body.
EssentiaLs of a Perfect Food
THE average person thinks of food only as
something good to eat. He is not always concerned
about its food value or its digestibility.
He does not understand that the proper selection
of food means health and long life.
The food chemist thinks of food in terms of
carbohydrates, protei~s, mineral salts and fats.
The carbohydrates are the sugars and starches.
They build body cells and furnish heat and energy.
They are often spoken of as the "fuel foods."
The proteins are known as the "building
foods." They repair the body tissue that is worn
out in our work.
The mineral salts, the most important of which
are calcium, iron and phosphorus, are needed
to build bone and teeth and to assist digestion.
Fat is a heat-making food,
but much harder to digest than ·
sugars and starches.
Food Must
Be Well ... Balanced
To properly nourish the human
body food must be wellbalanced;
that is, it must
contain the right percentage
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of carbohydrates, proteins and mineral salts. If
a person eats too much carbohydrates (potatoes
and white flour bread) he becomes fat and
flabby. If he eats too much protein (meat and
yolk of eggs) he will find himself unable to
eliminate the poisons that come from the
putrefaction of indigestible food. This protein
poison goes into the blood stream and causes
. uric acid troubles and all sorts of distressing ail- ments. If he doesn't get enough calcium and
other mineral salts his bones and teeth will be
soft and imperfectly formed. Children fed on
foods that are deficient in calcium have "rick-ets,"
a disease of the bones.
The WonderfuL B Vita min
IN addition to these food substances there are
the Vitamins, those mysterious, unseen chemical
elements that are necessary to life and health.
Vitamin B is the most important of all the vita-mins.
It is indispensable to life
and growth. The constant eating
of foods lacking this vitamin
produces general weakness, loss
of appetite, failure of processes
of digestion, wasting of the
muscles, and sometimes results
in that dreaded disease, beriberi.
This vitamin is abundant
in whole wheat.
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OUTER C:OATS
CONTAINING
MINIEAAL
SALTS
GERM
IN the whole wheat berry Nature has made .
wonderful provision for the nourishment of man.
Here is a cross section of a grain of wheat. The
white part in the center which is known as white
flour is mostly starch granules and is called carbohydrate.
Around this white center are six
outer layers which contain iron, phosphorus,
calcium and other mineral salts to make bone and
teeth, also the muscle-making
proteins and the vitamins that
are necessary to life and growth.
The outer coat, which is the
woody fibre, is "bran." Although
it contains some of the mineral
salts it is mostly indigestible.
1 t supplies the "roughage" that
is needed to promote regular
bo"wel movement. At the lower
end of this wheat berry is the germ, which -
sprouts when planted. This germ is rich in )nineral
salts, vitamins, and also contains an oil
which supplies heat and energy to the body.
Mal{ing the Whole Wheat Digestible
Now that we have examined the structure of
the whole wheat grain and begin to understand
the wonderful provision of Nature in giving us a ·
food that has in it the carbohydrates, proteins
and mineral salts needed by the human body, the
question naturally arises, How shall it be prepared
for the human stomach and intestines? We
say "stomach and intestines" because it must be
kept in mind that the small intestine, whie::h is
twenty feet long, is the most important of the
digestive organs. The carbohydrates, which form
about seventy-five per cent of our food intake,
are almost entirely digested in the small intestine.
After all the nutritional elements are extracted
from food in the small
intestine, the residue passes into
the large intestine, or "colon."
The Process of
Mal{ing Shredded Wheat
IN making Shredded Wheat
we use the en tire grain. Nothing
is taken from it, and nothing
added to it. The wheat is first
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passed through cleaning machines which remove
the dirt, chaff and foreign material as well as
defective and broken grains of wheat. These
grains are then cooked in steam and while soft
are drawn out into threads or filaments. These
filmy threads are then formed into biscuits or
little loaves and baked in ovens until they are
crisp and brown. In this cooking process all the
mineral salts, vitamins and food elements are
retained.
"Reasons" for Shredded Wheat
h is believed· that this process is the most
perfect process ever discovered for making
the whole wheat grain digestible and palatable.
In order to secure perfect digestion a
food should be thorough! y chewed and mixed
with saliva, which is the first process in digestion.
The crispness of these baked shreds
of whole wheat encourages
thorough chewing, and that
means thorough insalivation,
which makes perfect digestion.
These crisp shreds not
only expose a vast surface
to the action of the digestive
fluids, but being porous
are quickly penetrated by
these juices.
Don't Poison Yourself
FEw people understand the importance of
daily evacuation of the bowels, and very few are
aware of the distressing ailments that result from
retention of food in the large intestine. Seventyfive
per cent of all human ills are traced to selfpoisoning
through constipation. In order to
prevent this condition food should contain some
indigestible fibre, known as "roughage," which
stimulates the muscles of the colon and thus
secures regular bowel movement. Thousands are
prodding their liver with pills when all they need
is roughage in their food. Bran, which is the
outer coating of the wheat berry, is the best
roughage for stimulating bowel movement. All
the bran of the wholewheat is in Shredded Wheat.
The bran is scattered along the shreds in fine particles
in such a way as to stimulate activity of the
bowels without irritating the intestines.
There are many other processes
for preparing the whole
wheat grain for the human
stomach, but in no other process
is it as digestible or palatable
as it is in Shredded
Wheat. In developing this
wonderful process the inventor
of Shredded Wheat tried
many other methods of making
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the whole wheat grain digestible, but they were all
abandoned because they did not produce the
results which he was seeking-a perfect food in
a digestible form. Some of these rejected processes
were permanently discarded, while others
have since been adopted in the manufacture of
cereal foods.
A Real Whole Wheat Bread
SHREDDED WHEAT is the most thoroughly
cooked cereal food in the world. If you break
open a Shredded Wheat Biscuit you will see
that each individual shred is baked crisp and
brown. In the ordinary loaf of white flour or
whole wheat bread only the crust is baked. In
eating the inside of the loaf it becomes a soggy,
doughy mass and is not penetrated by the digestive
juices of the stomach.
Whole Wheat and Whole Mill{
WHOLE wheat and whole
milk are classed as the most perfect
of all foods. Whole wheat
contains carbohydrates and
proteins in nicely balanced proportion,
perfectly adapted to
the human body. It also contains
all the mineral salts that
are found in the human body.
Whole milk is sometimes called
a "protective food" because it contains all the
mineral salts and is especially rich in calcium,
which is the element out of which bones and
teeth are made. It is easy to understand, therefore,
why Shredded Whole Wheat and whole
milk make a perfect food combination. Many of
the winning rowing crews and other athletic
teams of colleges and universities have trained
on Shredded Wheat and milk- in fact Shredded
Wheat is on the training tables of nearly every
college and university in the United States.
A Boon to the Busy Housel{eeper
BEING ready-cooked and ready-to-eat it is so
easy to prepare in a few moments a delicious,
nourishing dish with Shredded Wheat-no kitchen
work or worry. The "servant problem" is
not a problem in the home where Shredded
Wheat is known-anybody can serve Shredded
Wheat with milk. So easy to get husband off to
work or the children off to
school without even lighting
the kitchen fire. It saves fuel,
saves mo~ey, saves health.
DeLicious
Shredded Wheat Dishes
SHREDDED WHEAT is usually
eaten as a breakfast cereal
with whole milk or cream, but
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there are hundreds of delicious dishes that
can be made with Shredded Wheat, however,
the simplest and most wholesome being the
combif.lations with fruits-berries, sliced bananas,
peaches, prunes and baked apples.
To make a patty shell out of Shredded
Wheat Biscuit crush in the top of the Biscuit
with the bowl of a spoon, making a hollow
in the Biscuit; fill this hollow with fruits,
creamed vegetables or creamed meats. Shredded
Wheat is an all-the-year-round food, cooling
and refreshing in Summer, warming and
nourishing in the cold weather. To make a
hot dish for a cold day pour hot milk over
the Biscuit, adding a little cream; salt or
sweeten to suit the taste. Most people like
the crispness of the baked shreds of whole
wheat, but thousands prefer Shredded Wheat
porridge, which is easily and quickly made.
Directions for making this porridge are found
on another page of this
booklet.
Here is a delicious way to
serve Shredded Wheat for
those who don't like milk: Dip
the biscuit in hot water, drain
off the water and place a chunk
of butter on top, allowing it to
melt into the shreds. Season to
suit the taste.
Shredded Wheat Baby Food
WHEN a mother is not able to nurse her baby
the finding of a food substitute for mother's
milk is a serious problem. Even mother's milk
does not always agree with baby, and cows'
milk seems to be imperfectly digested. Shredded
Wheat baby food has saved the lives of thou- ·
sands of babies whose stomachs could not digest
mothers' milk or cows' milk. The formula for
preparing Shredded Wheat baby food is as follows:
I pint water, ~ pint milk, I Shredded Wheat Biscuit,
I / 16 teaspoon salt, 2 teaspoons granulated sugar. Bring
the water to a boil, then add the Shredded Wheat Biscuit
and cook slowly for fifteen minutes. Remove from the fire
and add the milk, salt and sugar, then strain through a fine
cheese cloth. When cool set away covered in a cold place
until needed. When ready to use heat the required amount
to 98° F. and give by means of a feeding bottle.
Shredded Wheat Dishes
Most people eat Shredded Wheat as a simple breakfast
cereal with whole milk or cream-but
hundreds of delicious dishes can be
made with it in combination with
fruits and creamed meats or vegetables.
The following are some of the
simpler and more popular Shredded
Wheat Dishes:
SHREDDED WHEAT BREAD
Break six Shredded Wheat Biscuits
into bread bowl or mixer. Add two
cups boiling water and let stand until
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cool. Add two cups scalded milk, two tablespoons shortening
one-half cup molasses and one tablespoon salt. Stir to mix
well and when lukewarm ;1dd one yeast cake dissolved in
one-quarter cup lukewarm water. Add five cups bread flour
one at a time, stirring with a knife until well mixed. Add
enough more flour to knead. Finish like white bread.
SHREDDED WHEAT PORRIDGE
Break up Shredded Wheat Biscuits in a saucepan; add
enough boiling water to cover the bottom of the pan; salt
to taste; stir and boil until it thickens; serve with milk
or cream.
SHREDDED WHEAT GRUEL
Put two cups water in top of double-boiler, put directly
over the heat and when it boils add one Shredded Wheat
Biscuit crumbled and one-half teaspoon salt. Place over hot
water and cook one-half hour stirring frequently. Add one
cup milk and when hot it is ready to serve. Rub through a
strainer if the gruel is to be used for an infant or small child.
SHREDDED WHEAT COOKIES
Cream five tablespoons softened butter, add slowly one
cup sugar, then add two egg yolks and beat thoroughly.
Add three Shredded Wheat Biscuits rolled fine, one-half tea-.
spoon vanilla, one cup cocoanut or nut meats chopped and
_one cup flour sifted, with two and one-half teaspoons baking
powder. Mix and add two egg whites beaten stiff. Push
off the spoon in small lumps and shape gently with the
fingers into balls. Bake in a moderate oven or at 350 degrees
F.
SHREDDED WHEAT PANCAKES
Mix 2 eggs well beaten, a pinch of salt, one cup of sweet
milk, in a bowl. Dip 6 Shredded Wheat Biscuits in this
mixture; fry in hot fat until golden brown; serve with any
good syrup.
Triscuit
is a real whole wheat cracker made the same as Shredded Wheat Biscuit except that it is pressed
into wafer form. It is not made of raw whole
wheat flour, but is made of perfect whole grains
of wheat cooked in steam, shredded and baked.
Eaten as a toast it is delicious with butter,
cheese or marmalades.
Five BeautifuL, SunLit Factories
SHREDDED WHEAT is made in five beautiful,
sunlit, sanitary factories-two in Niagara Falls,
N.Y., one in California, one in Canada, and one
in London, England. One of the factories at Niagara
Falls, which is known as "The Home of
Shredded Wheat," is visited annually ,by more
than 125,000 visitors from all parts of the habitable
globe. Each of these beautiful factories is
open to visitors.
"Breakfast cereals come and go, but Shredded
Wheat goes on forever"-with constantly increasing
sales from year to year-always clean,
always pure, always wholesome-the most real
food for the least money.
VISITORS WELCOME
TO ALL SHREDDED WHEAT FACTORIES
GUIDES FURNISHED FREE
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