Every-day dishes and every-day work

Boiled Wheat. — Select new wheat with plump kernels ; that which is freshly cut and well rubbed from the chaff is best for this purpose. 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 they can be readily mashed between the thumb and finger. This will require from four to ten hours, according to the age and variety of the wheat used. Less time will be needed if the grain is soaked over night. When done, it should be full of a rich, thick liquor. If necessary, add more boiling water, but stir as little as possible. 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. If cooked with the grain, they become soft, broken, and insipid. Figs, well steamed and chopped, may be added in the same way. Wheat with Fresh Fruit. — Fresh whortleberries, blueberries, and blackberries stirred into any of the well-cooked wheat preparations just before serving, make a very desirable addition. A most delicious dish may be prepared by stirring into well-cooked cracked wheat a few spoonfuls of rather thick cream and some fresh wild blackberries. Serve hot. Molded Wheat. — Cracked wheat, rolled wheat, or pearled wheat, cooked according to the foregoing recipes, and turned into molds until cold, makes a very palatable dessert, and may be served with cream or with fruit juice. Bits of jelly placed on top of the molds in the form of stars or crosses, add to the appearance. Molded grains are also very nice served with fresh berries, either mashed or whole, arranged around the mold. Browned Wheat. — Pearled, cracked, or whole wheat placed on shallow tins in the oven and slightly browned before cooking, make a pleasing variety in cereal foods. Cook the same as that which is not browned. Farina. — Heat a pint of milk and one of water, or if preferred, a quart of milk, in the inner cup of a double boiler ; and when boiling, stir in five tablespoonfuls of farina, moistened evenly with a little milk. Let it boil rapidly until well thickened, which will be in about five or eight minutes ; then place in the outer boiler, and cook one hour. Serve cold or hot, with a dressing of cream or fruit juice. Farina may be cooked in water alone, if preferred. Farina with Fig Sauce. — Cook the farina as in the foregoing recipe, and serve hot with a fig sauce prepared as follows : — Carefully look over, wash, and chop or cut fine, enough good figs to make a cupful. Stew in a pint of water, to which has been added a tablespoonful of sugar, until they are a homogeneous mass. If the figs are not of the best quality, and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce. Put a spoonful of the hot fig sauce on each individual dish of farina, and serve either with cream or without dressing. Farina with Fresh Fruit. — Cook the farina as previously directed. Have some sliced yellow peaches, mellow sweet apples, or bananas, in a dish ; turn the farina over them, stir up lightly with a fork, and serve hot with cream. CEREALS. 25