WHEAT AU GRATIN
- ½ pint (1 cup) wheat
- 1 pint (2 cups) milk
- 4 heaping tablespoonfuls grated cheese
- 2 heaping tablespoonfuls (2 ozs.) flour
- 2 heaping tablespoonfuls (2 ozs.) butter
- Salt and pepper to taste
Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes.
Put a layer of the sauce into a buttered fireproof dish, then put in half of the wheat, another layer of sauce, half of the cheese, the remaining wheat, sauce, and finally the cheese on the top.
Bake for ten minutes in a hot oven.
YORKSHIRE PUDDING
- 1 pint (2 cups) milk
- 3 eggs
- 6 ozs. (6 heaping tablespoonfuls) flour
- 3 tablespoonfuls of dripping
- ½ teaspoonful salt
- ½ teaspoonful baking powder
Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.
Serve with roast beef.