Stir a half cup of farina slowly into a quart of boiling water; cook fifteen minutes in a milk boiler without stirring; add one-half cup of cream just before removing from the fire. Served with stewed fruit or fruit sauce.
HOMINY.
Mix one cup of hominy with three and a half cups boiling water, a little salt. Cook in farina boiler four hours. Delicious eaten with milk with or without sugar.—Hygienic Cookery.
WHEATLET MUSH.
Use water, or equal parts of milk and water. Salt to taste. Have boiling, foaming, scalding hot, then sprinkle into it from the hand sufficient wheatlet to make a thin pudding.
Keep it boiling hard for five minutes. Then set it back to cook slowly ten minutes longer.
WHEATLET BLANC MANGE.
Pour wheatlet mush into forms and serve cold.
WHEATLET PUDDING.
Break up cooked wheatlet with a fork, add milk enough to make a thin pudding; two eggs, currants and raisins to suit. Brown in a moderate oven.