Cracked Wheat

Put 1 quart of water in the inner cup of a double boiler. When hot, stir into it 1 cup of cracked wheat, adding a little salt if desired. Let it cook rapidly until the kernels cease to settle when lifted from the stove; then place in the outer boiler, in which the water should be boiling. Cook four or five hours or longer. Serve hot with nut cream or any fruit sauce desired.

Cracked Wheat And Nuts

When 1 quart of cracked wheat is nearly done and a little moist (add water if too dry), sprinkle 1 cup of chopped nuts over it, and close the kettle carefully, and let it steam for twenty or thirty minutes.

Mix the chopped nuts with the wheat as you pour it out into the dish. Pecans or walnuts are particularly good in this dish.

Rolled Wheat

Have boiling 3 cups of water in the inner part of the double boiler. Salt to taste, and stir in 1 cup of rolled wheat. When thickened, place in the outer boiler, in which the water should be boiling, and cook three hours. The addition of raisins is very good. The raisins should be well steamed, and added just before serving. Stewed apples or other fruits, either fresh or stewed, may be added in the same way.

Graham Mush

Heat 1 quart of water in the inner cup of a double boiler. When boiling, stir in 2 cups of graham flour which has been moistened with 1 pint of warm water, stirring in slowly. When thickened, put in the outer boiler, and cook one hour. The above may be varied by adding stoned dates just before serving, or steamed raisins or figs chopped in small pieces; or fruit may be added, such as baked sour apples with the skins and core removed, peaches, huckleberries, etc.

Graham Grits

This is a product of the wheat kernel, in which the germ of the wheat and the outer layer of the wheat kernel are ground into a granular form. As this preparation takes the most nutritious part of the wheat kernel, it is an excellent food, having the elements in good proportion.

To Cook Graham Grits

Heat 3 1/2 cups of water in the inner part of the double boiler. When boiling, salt to taste, and stir in slowly 1 cup of graham or wheaten grits. Let boil for a few minutes until thickened, and place in the outer boiler, partly filled with boiling water. Cook for three hours or longer. It does not hurt it to cook all night.

Farina

Heat 1 quart of nut milk, or water if preferred, in the inner cup of the double boiler. When boiling, stir in 5 table-spoonfuls of farina, moistened with a little cold water. Let it boil until it thickens, then place in the outer boiler, and cook for one hour. If cooked in water, it should be served with nut cream or something which contains nitrogenous material as the farina is made from the central part of the wheat kernel, and consists principally of starch.

Oats

In nutritive value, the oat ranks next to wheat. It is rich in fats as well as bone- and muscle-making material. It is therefore an excellent article for food if properly prepared; but, like other grains, it has too often been served in an underdone state. It is somewhat harder of digestion than wheat, but is considered by some as excellent for some forms of dyspepsia.