RECIPES FOR WHEAT AND WHEAT PRODUCTS
45. HULLED WHEAT.--Inasmuch as hulled, or whole, wheat requires very
little preparation for the market, it is a comparatively cheap food. It
is used almost exclusively as a breakfast cereal, but serves as a good
substitute for hominy or rice. Although, as has been mentioned, it
requires long cooking, its preparation for the table is so simple that
the cooking need not necessarily increase its cost materially. One of
the advantages of this food is that it never becomes so soft that it
does not require thorough mastication.
HULLED WHEAT
(Sufficient to Serve Four)
1 c. hulled wheat
3 c. water
1 tsp. salt
Look the wheat over carefully and remove any foreign matter. Then add
the water and soak 8 to 10 hours, or overnight. Add the salt, cook
directly over the flame for 1/2 hour, and then finish cooking in a
double boiler for 3 to 4 hours. Serve with cream or milk and sugar.
46. WHEAT GRITS.--The cereal known as wheat grits is made commercially
by crushing the wheat grains and allowing a considerable proportion of
the wheat bran to remain. Grits may be used as a breakfast cereal, when
they should be served hot with cream or milk and sugar; they also make
an excellent luncheon dish if they are served with either butter or
gravy. The fact that this cereal contains bran makes it an excellent one
to use in cases where a food with bulk is desired.
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