Mazdaznan encyclopedia of dietetics and home cook book

To one cupful of wheat coarsely ground and soaked over night or for a few hours, use one egg well beaten and one-half cup of cream added to it, which you pour over the wheat. Use neither salt nor sugar. You can get your grocer to grind the wheat for you if you have no grinder of your own. For a change you can soak a few raisins with the wheat, which gives it a decided flavor and sweet taste. A few blanched almonds, ground and mixed in with toasted wheat flakes or soaked wheat, will furnish a nice dish. Instead of the cream and where something warm is preferred, hot cereal drink may be poured over the wheat. ORIENTAL WHEAT DISH. Pick the wheat clean and wash twice. Expose it to the sun for several hours. Then soak it for six hours or less. Boil it in the water it was soaked in, adding more water when needed, for four hours until perfectly soft and open. Put it in an earthenware dish and pour over it quite a quantity of oil that has been used for frying fritters, etc. Salt it to taste and set in the oven for fifteen minutes, leaving the dish uncovered. When served will have a flavor decidedly pleasant to those who had a taste for meat. POPCORN. Pop as usual and grind moderately fine. Use one teaspoonful ground peanuts or almonds to every three tablespoonfuls ground popcorn. Serve without milk. CRACKED WHEAT. Brown a quantity of cracked wheat in a moderate oven ; sprinkle into a saucepan of boiling water and boil for thirty minutes. Cream or cocoanut butter may be added. GRAINOL. Rebake slices of stale whole-wheat bread in a moderate oven, break with a rolling-pin or grind on mill to any desired fineness. Four tablespoonfuls will suffice for one meal. If white bread is used, double the amount for each dish. Serve with cream, but without sugar. SWEET CORN. First-quality sweet corn, parched and ground moderately fine and soaked in cream or milk, makes a very wholesome dish. If boiled five minutes before serving, the flavor will be greatly improved. GRAINOENA. One-half pound of pearl barley boiled together with one-quarter pound coarsely ground wheat and one-quarter pound of oatmeal, one-quarter pound of flaked or coarsely ground peas, four ounces coarsely ground rye, cooked together in one vessel over a slow fire, stirring frequently to keep from scorching. When fairly well done, usually in forty-five minutes, allow to get cool. Cut into slices one-half inch thick and bake in slow oven until thoroly dry. Keep in tins and oiled paper. When to be served, grind coarsely, rebake for five minutes and serve with cream. TAROETTA. To each beaten banana add two cupfuls of mashed potatoes and work into a solid consistency with as much eiround rolled oats as necessary. Roll out into strips onehalf inch thick and bake to dry in a slow oven for an hour. When cold, grind fine. Keep in air-tight pans. Use two tablespoonfuls of the powder in one pint of milk, fresh milk or buttermilk before meals to tone np stomach. WHEAT GRUEL. Take one cupful of wheat, grind into coarse flour and sprinkle into three pints of boiling water. Stir frequently ; add two tablespoonfuls of butter and salt to taste. Served with sweet cream is a better dish and more wholesome than any predigested, dextrinized breakfast food. WHOLE-WHEAT MESS.