CRACKED WHEAT

Wheat as food is the most important of the grains, because it is more available for all the wants of the system than any of the other grains. It is said to be as nearly a perfect natural food as milk, containing everything in itself to support life, being composed of the same elements as the human body, and in about the same proportions.

Sifting and Bolting lessen these properties to a serious extent. The l)ran, Avhich is thrown away, contains about forty per cent of the nutri- ment of the grain. The miller robs it of its gluten and albumen, which make muscular strength ; of its mineral and phosphatic prop- erties, which nourish bone, muscle, and brain.

The only way now for us to secure this grain in perfection, and restore brain, bone, and muscle, is to cook it unground. It is delicious as well as w^holesome when eaten with a dressing of cream

BEEFSTEAK BREAKFASTS. 49

or milk, fi'uit, sugar, or sirup, and is much used by those who understand the philosophy of grains.

Cracked wheat is only in perfection when cooked in a double boiler, for it is an essential rule that grains of all kinds should never be stirred while cooking. This rule cannot be ob- served when cooked in a single boiler. When done, each grain should be charmingly light and porous, distinct, yet jelly-like. When watery, it is not palatable or attractive, and spoils the nice flavor and richness of the milk. The water should be boiling in the outside boiler, and boiling Avater put into the inside boiler. To nearly a quart of boiling water put a teaspoonful of salt, and a half- pint cupful of cracked wheat. Boil three hours or more, or till done. Grains are very unwhole- some and disagreeable when underdone.

For breakfast it should be cooked the day pre- vious, and reheated in the morning, as there is not time then to give it the long cooking it needs. When reheated for breakfast, do not remove it from the inner boiler, but fill the outer boiler w^ith l)oiling water, and let it boil till heated through. Do not add w^ater to the inner boiler. Many pre- fer it cold. It takes the mould, and should be poured into it while hot, or before the starch is set, which makes a handsome dish when served cold.

50 WHAT TO GET FOR BREAKFAST.

BEEFSTEAK.

Never fry a beefsteak. People who know what really good cooking is, do not fry l)eefsteak. When fried in fat, it is both vulgar and indigesti- ble. Broiling, which suddenly hardens the sur- face, and keeps the juice within the steak, is the most eligTl)le style for cooking beefsteak, and those who wish to invigorate themselves adopt it.

The appearance of beefsteak is injured by pounding it. If you suspect it is tough, the bet- ter method is to cut several parallel strokes across it on each side, with a sharp knife, not cutting through, but lightly cutting the surface. The quick heat will unite the incisions again, and when cooked you will hardly perceive them. If there is much fat, trim it off, else it will drop on the coals and smoke.

A lioht wire o^ridiron, tliat can be turned quickly, is best. Have a clear and hot fire, that will last through your l^roiling. For a minute, hold each side to the fire, to car])onize the surface before the broiling begins. This method saves the juice of the meat. When car1)onized, expose it to a slower heat and broil it. Turn frequently, but do not stick a fork into it while broiling, or the juice will escape. Broil your steak lightly or

BEEFSTEAK BREAKFASTS. 51

rare, but not mw. Have your outside a good meat brown, your inside a nice red. Never salt steak while broiling, as it extracts the juice. When done, sprinkle it h'ghtly with salt, lay it on a hot dish, Avith a few small pieces of butter, but do not have it swimming in l)utter, as the juice is supposed to be inside the steak. Pepper should be an individual application, if you do not know the desire of your guests. Set the platter in the oven a moment, to melt the butter. To be nice, it must be served hot.