Farina

Heat a pint of milk and one of water, or if preferred, a quart of milk, in the inner cup of a double boiler; and when boiling, stir in five tablespoonfuls of farina, moistened evenly with a little milk. Let it boil rapidly until well thickened, which will be in about five or eight minutes; then place in the outer boiler, and cook one hour. Serve cold or hot, with a dressing of cream or fruit juice. Farina may be cooked in water alone, if preferred.

Farina With Fig Sauce

Cook the farina as in the foregoing recipe, and serve hot with a fig sauce prepared as follows: -

Carefully look over, wash, and chop or cut fine, enough good figs to make a cupful. Stew in a pint of water, to which has been added a tablespoonful of sugar, until they are a homogeneous mass. If the figs are not of the best quality, and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce. Put a spoonful of the hot fig sauce on each individual dish of farina, and serve either with cream or without dressing.

Farina With Fresh Fruit

Cook the farina as previously directed. Have some sliced yellow peaches, mellow sweet apples, or bananas, in a dish; turn the farina over them, stir up lightly with a fork, and serve hot with cream.

Molded Farina

Farina to be used cold may be cooked in the same manner as before described, with two or three table-spoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with cold water. Serve with a dressing of the juice of grapes or other fruit, whipped cream flavored with lemon, or mock cream flavored with cocoanut.