Rolled Wheat

Ingredients

• 1 cup wheat
• 2 1/2 cups water
• 1 teaspoon salt

Method

1. 1

   Have the water boiling directly over the fire.

2. 2

   When it boils rapidly stir the cereal in with a fork to prevent lumping.

3. 3

   Let it boil slowly five minutes; place in the cooker and let it remain for four or five hours, or overnight.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.

21/2 cups water Stir the meal slowly into the boiling salted water, being careful not to let it lump. Cook for ten minutes and place in cooker for eight hours or over night. CORN-MEAL MUSH y-i cup com meal 1 teaspoon salt ^ 2 3^ cups water Slowly stir the meal into the boiling salted water, being careful not to allow it to lump. Let boil slowly for ten minutes; place in cooker and allow to remain eight to ten hours or over night. If you wish to fry the mush use only two ctips of water. CRACKED WHEAT 34 cup cracked wheat 3 cups water % teaspoon salt Soak the cracked wheat in two cups of water for two hours. Heat remaining water to boiling point, add salt and the cracked wheat with the water in which it has been soaking. Boil for ten minutes; place in cooker over night. The flavor will be greatly improved if the wheat is slightly browned in the oven before soaking. GRAHAM MUSH 1 cup graham flour 3 cups water 1 teaspoon salt Stir the flour slowly into the boiling water, being careful not to allow it to lump. Boil slowly for five minutes and place in cooker over night. HOMmy 1 cup hominy 2 teaspoons salt 41^ cups boiling water Soak the hominy over night, keeping it in a warm place if pos- sible. Drain and add boiling water. Boil fifteen minutes and place in the cooker all day. 41^ frTTj-TjT tree f^nnXr'G'O'i^ iMannefS »or a rlKJl/J^Jl/OO \^lJUjVil/K.I Family of Four OATMEAL 1 eup oatmeal 3 cups water 1 teaspoon salt Stii- the meal into boiKng salt water; boil for five minutes and place in the cooker over night. PETTIJOHN'S BREAKFAST FOOD 1 cup cereal 3 cups water li/2 teaspoons salt Stir the cereal into boiling salted water; allow it to boil for five minutes and place Lq cooker over night. RALSTON'S BREAKFAST FOOD Vz cup cereal 3 cups water 1 teaspoon salt Allow the water to boil hard, add salt and slowly stir In the breakfast food, being careful not to aUow it to lump. Boil slowly for five minutes and place in the cooker over night. BOILED RICE V2 cup rice 2Vi cups water 1 teaspoon salt Clean and wash the rice; then stir it into boiling salted water and allow to boil five minutes. Place the kettle in the cooker and allow it to remaia for three hours or over night. ' RICE AKD FIGS Cook the rice the same as Boiled Rice, adding just before placing in the cooker a cup of figs which have been washed, stemmed and cut into small pieces. Dates may be used in the same manner. ROLLED WHEAT 1 cup wheat 2V2 cups water 1 teaspoon salt

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