Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

the exception of new wheat boiled whole, should be put into boiling water and allowed to cook continuously but slowly until done. Any of the unground preparations require prolonged cooking. The average length of time and the approximate amount of water needed in cooking _one cupful_ of the various wheat preparations in a double boiler is stated on page 82. _RECIPES._ PEARL WHEAT.--Heat a quart of water to boiling in the inner dish of a double boiler, and stir into it one cup or one-half pint of pearl wheat. Let it boil rapidly until thickened and the wheat has ceased settling, then place in the outer boiler, in which the water should be boiling, and cook continuously from three to four hours. CRACKED WHEAT.--Cracked wheat may be cooked in the same manner as pearl wheat, by using four and one-half parts of water to one of grain. The length of time required to cook it thoroughly is about the same as for pearl wheat. ROLLED WHEAT.--This preparation of wheat requires only three parts water to one of wheat. It should be cooked in the same way as pearled wheat, but requires only three hours' cooking. BOILED WHEAT (sometimes called frumenty).--Select newly-cut wheat, well rubbed or threshed out. Look it over carefully, wash, and put to cook in five times its measure of cold water. Let it come to a boil, and cook gently until the grains burst open, and it can be readily mashed between the thumb and finger. This will require from four to ten hours, depending upon the age and variety of the wheat used. When done, it should be even full of a rich, thick liquor. If necessary, add more boiling water, but stir as little as possible. It may be served with cream, the same as other wheat preparations. It is also excellent served with lemon and other fruit sauces. WHEAT WITH RAISINS.--Raisins or Zante currants may be added to any of the foregoing recipes, if desired. The raisins or currants should be well steamed previously, however, and stirred in lightly and evenly just before dishing.