Farina. Farina.

No. 709. - Farina is made from wheat or corn and is largely sold under the name of Semoule, which, however, is a different article. Farina was the first and principal food of the ancient Romans. It is used in soups, puddings and other pastry preparations. When it is cooked in milk and sweetened it makes an agreeable diet for invalids. It also makes a nice gruel when made with milk, water or broth.

Farina (Polenta) Of Corn Meal, Piemontaise

No. 710. - Put three quarts of water in a saucepan, and when it boils add a little salt and a piece of butter. Then drop in slowly two pounds of corn meal Farina, while stirring it. When it commences to thicken set it on the side of the fire to cook slowly for twenty-five minutes, stirring it up from the bottom occasionally. When it is cooked take it off of the fire and add six ounces of butter and six ounces of grated Parmesan cheese, mixing it all well together. Then put it in Charlotte moulds, that are buttered with clarified butter, and keep them warm until ready for use, when you will turn them out and sprinkle grated Parmesan cheese over them. Serve them with a reduced beef gravy, in which put some essence of mushrooms.

Note. - Broth may be used instead of water. If cooked this way serve a tureen of game consomme with them.

Farina (Polenta) Of Corn Meal On Skivers

No. 711. - Cook the Farina the same as in No. 710, but keep it firmer. When cooked take it off of the fire and add a piece of batter and some grated Parmesan cheese. Then pour it in a buttered pan, having it about one-quarter of an inch thick, put a buttered paper cover over it, and set it on ice to get cold. Cut out as many pieces as possible, the size of a twenty-five cent piece, with a round cutter. Then cut some Swiss cheese in thin slices, and with the same cutter cut out the same number of pieces as you have of the Farina. Take a four inch wooden skiver and place on it a ring of the Farina, and then a ring of cheese, alternating in this way until three inches are covered. Then roll them in fresh bread crumbs, dip them in beaten eggs and then bread them again. Mould them neatly and fry them in hot lard. When nicely browned drain them and replace the wooden skiver with a silver one. Serve them on a napkin.

Farina Crusts (Polenta) Of Corn Meal, Italian Style

No. 712. - Cook the Farina as in No. 710, but keep it firmer. When it is cooked, add four ounces of butter and six ounces of grated Parmesan cheese, and mix them well together. Then put it in one dozen small, round buttered Charlotte moulds. Smooth the tops evenly, cover them with a buttered paper and set them in a • cool place. When they are cold turn them out. Remove the paper cover, roll them in fresh bread crumbs, and dip them in beaten eggs. Then bread them again and shape them nicely. Make a light impression on the top of each with a small cutter. Then fry them 11 in hot lard, and when nicely browned, drain them. After this, take off the small cover and scoop out the center, (taking care not to break the shell), and fill them with the following preparation:

Put the yolks of five raw eggs in a saucepan, add a pinch of nutmeg, and dilute it all with half a pint of cream. Add to it one pound of grated Parmesan cheese. Set it on a moderate fire and stir it until the cheese is melted. (Do not let it boil.) It should have the consistency of a sauce.

When filled, serve them hot.

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