Crystal Wheat is a preparation of wheat in which the entire kernel is preserved, the grain having been subjected only to processes of thorough cleaning, without the removal of any portion of the bran or the sacrifice of any of its nutritive elements. In the process of manufacture the grain is exposed to a cooking heat for several hours, so that it is thoroughly cooked. The simple addition of water, with a little heat for a length of time sufficient to give the particles an opportunity to absorb the necessary amount of moisture, is all that is necessary to prepare it for the table.

Crystal Wheat

Into a pint of boiling water in the inner cup of a double boiler, sprinkle an equal measure (one pint) of crystal wheat. Stir until it becomes thickened; then place in the outer boiler, in which the water should be actively boiling, and cook for half an hour or longer. Serve with cream, fruit juices, stewed fruits, or the lentil dressing mentioned on p. 148. Crystal wheat may be equally well cooked by placing the required quantity of both water and grits, measure for measure, in a stone baking-jar or kettle, and covering and baking in the oven for one half to three quarters of an hour.

Brown Bread

Take four cupfuls of strong caramel-cereal, and add to this one-half cup of nut meal or two tablespoonfuls of nut butter, one-half cup of sugar, and a pinch of salt. Heat to boiling, then add one-third cup of rye flour, one-third cup of white flour, one-third cup of best corn-meal, and three cups of cooked crystal wheat, in the order named. Turn into an oiled mold or basin, and steam for three hours.

Brown Bread No. 2

Prepare like the preceding, using one cup of sweet cream in place of the nut butter or nut meal, and one cup less of caramel-cereal.

Vegetable Roast

One cup of strained stewed tomato, one cup of cooked lentils (measured after being rubbed through a colander), one cup of cooked crystal wheat, one tablespoonful of nut butter or thick cream, one-half teaspoonful of finely powdered and sifted sage, or one tablespoonful of very finely minced celery. Add a little salt for seasoning, turn into a baking-dish, and bake in the oven until quite dry.

Vegetable Roast No. 2

Two cups of cooked lentils, one cup of dry crystal wheat, one tablespoonful of nut butter, and salt to season. Bake in the oven until quite dry, and serve hot with lentil dressing (p. 148).

Crystal Wheat Custard Pudding

Take two cups of cooked crystal wheat, two and one-half cups of milk, one-half cup of sugar, and two eggs. Beat together thoroughly, and bake in a moderate oven until the custard is well set. A little grated lemon rind may be used as flavoring, or sugar may be omitted, and a cup of raisins added.

Crystal Wheat Fruit Pudding

Prepare as directed for plain fruit pudding on p. 117, using cooked crystal wheat instead of bread crumbs.