[Illustration:  Sectional View of Wheat Kernel.]

Phosphates and other mineral matter are present to some extent throughout the entire grain, but preponderates 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 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.

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.