cleaned and
dressed. The whole grain is also cooked sometimes in its natural state.

PREPARATION AND COOKING.--Few articles of food show greater
difference between good and poor cooking than the various grains. Dry,
harsh, or underdone, they are as unwholesome as unpalatable. Like most
of the grains, wheat, with the exception of new wheat boiled whole,
should be put into boiling water and allowed to cook continuously but
slowly until done. Any of the unground preparations require prolonged
cooking. The average length of time and the approximate amount of water
needed in cooking _one cupful_ of the various wheat preparations in a
double boiler is stated on page 82.

_RECIPES._

PEARL WHEAT.--Heat a quart of water to boiling in the inner dish of
a double boiler, and stir into it one cup or one-half pint of pearl
wheat. Let it boil rapidly until thickened and the wheat has ceased
settling, then place in the outer boiler, in which the water should be
boiling, and cook continuously from three to four hours.

CRACKED WHEAT.--Cracked wheat may be cooked in the same manner as
pearl wheat, by using four and one-half parts of water to one of grain.
The length of time required to cook it thoroughly is about the same as
for pearl wheat.

ROLLED WHEAT.--This preparation of wheat requires only three parts
water to one of wheat. It should be cooked in the same way as pearled
wheat, but requires only three hours' cooking.

BOILED WHEAT (sometimes called frumenty).--Select newly-cut wheat,
well rubbed or threshed out. Look it over carefully, wash, and put to
cook in five times its measure of cold water. Let it come to a boil, and
cook gently until the grains burst open, and it can be readily mashed
between the thumb and finger. This will require from four to ten hours,
depending upon the age and variety of the wheat used. When done, it
should be even full of a rich, thick liquor. If necessary, add more
boiling water, but stir as little as possible. It may be served with
cream, the same as other wheat preparations. It is also excellent served
with lemon and other fruit sauces.

WHEAT WITH RAISINS.--Raisins or Zante currants may be added to any
of the foregoing recipes, if desired. The raisins or currants should be
well steamed previously, however, and stirred in lightly and evenly just
before dishing. If cooked with the grain, they become soft, broken, and
insipid. Figs, well steamed and chopped, may be added in the same way.