SCIENCE IN THE KITCHEN

Seclional View of Wheat Kernel

of the grain, is chied)- made up of starch granules with a small proportion of gluten.

The structure of a wheat kernel is well illustrated in the accompanying cut. As will be seen, the different food elements are situated in different parts of the grain, and not uniforml / distributed throughout its structure. The outer husk of the

berry is composed wholly of innutritious and indi- gestible matter, but the thin layers which lie next this outer covering con- tain the larger proportion of the nitrogenous ele- ments to be found in the entire kernel. The cen- tral portion consists al- most wholly of farina- ceous matter.

Phosphates and other mineral matter are present to some extent throughout the en- tire grain, but preponderate in the external part. Here is also found a peculiar, soluble, active principle called diastase, which possesses the power of converting starch into sugar. The dark color and marked flavor of Graham bread is undoubtedly due to the influence of this element.

Until within a few years the unground grain was rarely used as an article of food, but people are beginning to appreciate its wholesomeness, and cracked, rolled, and pearled wheats are coming rapidly into favor. Cracked wheat is the grain cleaned and then cut into two or more pieces ; in rolled wheat the grains are mashed between rollers, by which process they are thoroughly softened in every part, and are then easily cooked. Pearl wheat is the whole grain cleaned and dressed. The whole grain is also cooked sometimes in its natural state.

Preparation and Cooking. — Few articles of food show greater difference between good and poor cooking than the various grains. Dry, harsh, or underdone, they are as un-

THE CEREALS, OR GRAINS. 87

wholesome as unpalatable. Like most of the grains, wheat, with the exception of new wheat boiled whole, should be put into boilin<^ water and allowed to cook continuously but slowly until done. Any of the unground preparations require pro- longed cooking. The average length of time and the approxi- mate amount of water needed in cooking 07ie ciipfid of the various wheat preparations in a double boiler, is stated on

Pearl Wheat. — Heat a quart of water to boiling in the inner dish of a double boiler, and stir into it one cup or one-half pint of pearl wheat. Let it boil rapidly until thickened and the wheat has ceased settling, then place in the outer boiler, in which the water should be boiling, and cook continuously from three to four hours.

Cracked Wheat. — Cracked wheat may be cooked in the same manner as pearl wheat, by using four and one-half parts of water to one of grain. The length of time required to cook it thoroughly is about the same as for pearl wheat.

Rolled Wheat. — This preparation of wheat requires only three parts water to one of wheat. It should be cooked in the same way as pearled wheat, but requires only three hours' cooking.

Boiled Wheat (sometimes called frumenty). — Select newly-cut wheat, well rubbed or threshed out. Look it over carefully, wash, and put to cook in five times its measure of cold water. Let it come to a boil, and cook gently until the grains burst open, and it can be readily mashed between the thumb and finger. This will reejnire from four to ten hours, depending upon the age and variety of the wheat used. When done, it should be even full of a rich, thick li<iuor. If necessary, add more boiling water, but stir as little as possible. It may be served with cream, the same as other wheat preparations. It is also excellent served with lemon and other fruit sauces.

Wheat "with Raisins. — Raisins or Zante currants may be added to any of the foregoing recipes, if desired. The raisins or currants should be well steamed previously, however, and stirred in lightly and evenly just before dishing. If cooked with the grain, they become soft, broken, and insipid. Figs, well steamed and chopped, may be added in the same way. Wheat with Fresh Fruit. — Fresh whortleberries, blueberries, and blackberries stirred into any of the well-cooked wheat preparations just be- fore serving, make a very desirable addition. A most delicious dish may be prepared by stirring into well-cooked cracked wheat a few spoonfuls of rather thick cream and some fresh wild blackberries. Serve hot.

88 SCIENCE IN THE KITCHEN.

Molded Wlieat. — Cracked wheat, rolled wheat, or pearl wheat, cooked according to the foregoing recipes, and turned into molds until cold, makes a very palatable dessert, and may be served with sugar and cream or with fruit juice. Bits of jelly placed on top of the molds in the form of stars or crosses, add to the appearance. Molded grains are also very nice served with fresh berries; either mashed or whole, arranged around the mold.