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 unwholesome as unpalatable. Like most
of the grains, wheat, with the exception of new wheat boiled whole,
should be put into boiling water and allowed to cook continuously but
slowly until done. Any of the unground preparations require prolonged
cooking. The average length of time and the approximate amount of water
needed in cooking _one cupful_ of the various wheat preparations in a
double boiler is stated on page 82.

_RECIPES._

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.