The Cook County cook book

FARINA. — This is a meal or flour obtained from cereals, potatoes or Indian corn. In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom. — Mrs. Julius Carper, Wheeling, 111. FARINA GRUEL.— Put into a double boiler 1 tablespoon farina, 1 saltspoon salt, 1 cup boiling water, and cook 15 minutes or until it thickens, add 1 cup milk and boil again. Sweeten to taste. .Farina is a granulated preparation of the inner portion of the finest wheat, freed from bran and floury dust. It contains nitrogeneous or flesh forming material, is easily digested and is a more nutritive food for invalids and children than corn starch, sago, arrow-root, or tapioca, which contain only starch. — Mrs. J. S. Putnam, Wheeling, 111. FARINA JELLY.— Heat 1 pt. milk in a double boiler; when hot sprinkle 4 tablespoons of farina in slowly, add 1 saltspoon of salt. Stir until the mixture begins to thicken, then boil without stirring for 30 minutes. Turn into small moulds, and stand away to cool. Serve with plain or whipped cream. — Mrs. Frank Cress. Park Ridge, 111. FLOUR OF ARROW-ROOT GRUEL.— 1 cup boiling water, 1 saltspoon of salt, 2 teaspoons flour wet in cold water. Mix the flour and salt and make into a smooth thin paste with cold water; then stir into the boiling water. Cook 5 minutes or until the desired consistency is obtained. Strain; then add sugar, if preferred, and thin with a little milk. Lemon juice, nutmeg or cinnamon may be added if desired. Wheat flour, rice flour or corn starch can be used for this. — Mrs. Chas. Johnston, Des Plaines, 111. GLUTEN FOOD.— To each qt. of rapidly boiling water add 1 cup of gluten food very slowly, stirring all the time; cook 30 minutes and serve with cream. This recipe will apply for Royal Health Food, Gluten and Gluten Breakfast foods. They are more quickly prepared than foods containing starch. Being rich in proteids. they are better served with cream than milk. — Mrs. Ralph Charters, Park Ridge, 111. GRAHAM MUSH. — Stir graham flour in boiling water slowly until it makes a thick batter. Set on the back part of the stove 10 minutes, beat 2 minutes, and turn into the dish. Serve with fruit juice or sugar and cream. — Mrs. E. D. Kelley, Winnetka, III. GRAHAM MUSH. — Mix half a cup of graham flour and Yz a teaspoon salt. Make it into a thin, smooth paste, with a little cold water. Stir it into 1 pt. boiling water. Cook 20 minutes, stirring often. Serve with cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAKFAST GRITS.— Wash ^ pt. of grits through several cold waters; then pour over it 1 qt, of cold water; add 1 teaspoon of salt and soak over night. Next morning cook in a double boiler for 1 hr. If too thick, thin with milk. Serve hot with cream or unskimmed milk. Left-over grits may be warmed, seasoned with butter or cream, and served for supper or breakfast the next morning. Cold, well boiled grits, nicely seasoned. make a good stuffing for tame duck. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.