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 require 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 liquor. 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
before serving, make a very desirable addition. A most delicious dish
may be prepared by stirring into well-cooked cracked wheat a few