Wheatose
is a food which is recommended by eminent authorities on the food question. It is not so quickly prepared as the foregoing foods, but with a little forethought costs very little trouble. One teacupful should be soaked with rather less than twice that quantity of water for 10 hours, then it should be steamed in Queen pudding bowl, "Gourmet" boiler, &c., for 4 or 5 hours. It might thus be put on to soak in the morning, then put on to steam in the evening, or it might be put in covered jar in the oven all night. It can easily be warmed up in the morning, and when cold it will be quite firm, and may be cut in slices and fried. As a mush it should be eaten with dry toast or triscuits and stewed fruit.
COLD SAVOURIES.
"Reform" Mould.
(Mrs W., Dundee.)
Take 1 lb. yellow lentils, wash well, and boil with as little water as possible and any suitable seasoning, such as chopped onion, pinch herbs, salt, pepper, and a little butter; also about 2 tablespoonfuls of tapioca which has been soaked all night or longer. Cook very gently till the tapioca is quite clear, and turn into wetted or oiled mould. Turn out when quite firm and serve with any suitable garnish-cooked beetroot, &c.
NOTE.—This can be best cooked in double boiler, as it is very ready to catch the pan.
Vegetable Mould.
Cut finely about 6 ozs. each of turnip and carrot, and 3 ozs. shallots, and stew till just tender in stock or gravy to barely cover. Steaming is better, as the vegetables should not be broken down. Add some cooked cauliflower cut small, a cupful of cooked green peas or French beans, and 3 or 4 tomatoes sliced and cooked. Mix in 2 ozs. bread crumbs, and the same of cooked savoury rice, semolina, or tapioca, and cook a little longer. Press into a dish—an oval cake tin does very well. When cool turn out, see that it is neat, and brush all over with glaze. Garnish with slices of hard-boiled egg and
Tomato Aspic.