A fine granular pieparation made from wheat. Of two kinds, white and graham, the latter being used as a breakfast cereal, the former for puddings, quenelles and as a soup thickening.

Baked Farina Pudding

1 gallon of milk, 1 pound of farina, ¾ of a pound of sugar, ½ a pound of butter, 5 whole and 6 yolks of eggs; made by boiling the milk and sugar together, then sprinkling in the farina, stirring continually till smooth, simmered for ¾ of an hour, then is added the beaten eggs and butter; flavored to taste; poured into buttered pudding pans, baked till set; served with a sweet or wine sauce, preserved fruit, or compote of stewed fruit.

Boiled Farina Pudding

Generally served cold with sweetened or flavored cream, whipped cream, stewed fruit or fruit marmalade; if after it is boiled it is poured into cups and set, they are called Farina cup custards. Made with ½ gallon of milk, ½ pound of sugar, ½ pound of farina, ¼ of a pound of butter and six yolks of eggs.

Farina Fritters

The above mixture when boiled is poured into a shallow pan brushed with butter; when cold and firm cut into slices, double breaded, fried, taken up and rolled in powdered sugar; served with fruit sauce.