Nutritionists have been recommending whole grains for many years now, but take a look at what it meant to for our grandmothers and great-grandmothers to put these foods on the table. Notice the directions begin with a description of grinding the grain. And the breakfast cereal is soaked overnight and then boiled gently for 3 1/2 hours! Ah, the good old days!
This publication, written by Mary E. Thomas and Sallie Brooks, extension nutritionists at North Carolina State College (today, N.C. State University), was published by the college's Extension program and used throughout North Carolina. N.C. State has a collection of old Extension publications at D.H. Hill Library on Hillsborough Street.
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