The double boiler
Table showing amount of liquid, and time required for cooking
different grains
Grains for breakfast-Grains an economical food
Wheat
Description of a grain of wheat
Preparation and cooking
_Recipes_:
Pearl wheat
Cracked wheat
Rolled wheat
Boiled wheat
Wheat with raisins
Wheat with fresh fruit
Molded wheat
Finer mill products of wheat
_Recipes_:
Farina
Farina with fig sauce
Farina with fresh fruit
Molded farina
Graham grits
Graham mush
Graham mush No. 2
Graham mush No. 3
Graham mush with dates
Plum porridge
Graham apple mush
Granola mush
Granola fruit mush
Granola peach mush
Bran jelly
The oat, description of
Oatmeal
Brose
Budrum
Flummery
Preparation and cooking of oats
_Recipes_:
Oatmeal mush
Oatmeal fruit mush
Oatmeal blancmange
Oatmeal Blancmange No. 2
Jellied oatmeal
Mixed mush
Rolled oats
Oatmeal with apple
Oatmeal porridge
Barley, description of
Gofio
Scotch milled or pot barley
Pearl barley
Suggestions for cooking barley
_Recipes_:
Baked barley
Pearl barley with raisins
Pearl barley with lemon sauce
Rice, description of
Rice paddy
Preparation and cooking of rice
_Recipes_:
Steamed rice
Boiled rice
Rice with fig sauce
Orange rice
Rice with raisins
Rice with peaches
Browned rice
Rye, description of
Rye meal
Rye flour
_Recipes_:
Rolled rye
Rye mush
Maize, or Indian corn, description of
Suggestions for cooking corn
_Recipes_:
Corn meal mush
Corn meal mush with fruit
Corn meal cubes
Browned mush
Samp
Cerealine flakes
Hulled corn
Coarse hominy
Fine hominy or grits
Popped corn
Macaroni, description of
Semolina
Spaghetti
Vermicelli
To select macaroni
To prepare and cook macaroni
_Recipes_:
Homemade macaroni
Boiled macaroni
Macaroni with cream sauce
Macar