This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Pudding material made from wheat; it is like sifted corn-meal to the touch. There are two kinds, one being Graham farina, which is used principally for making mush or porridge for breakfast or supper; takes 3 oz. to a quart of water or milk; requires long cooking in a bain-marie or double kettle; pastry cooks let it simmer in milk for puddings at side of the range, then mix in sugar, butter and eggs, and bake.
Soup first made clear; 1 oz. farina to each qt., washed, and simmered in it till transparent.
Boiled custard, of 1 oz. to 1 qt milk, well cooked in it,.4 yolks to each qaart, sugar, flavor; made cold in ice water; served in cups.
Cup-custard frozen; it is also called Frozen Farina-Pudding.