A preparation called farina, is made from the central portion of wheat, freed from bran, and crushed into granules.  Another preparation, called Graham grits, is prepared by granulating the outer layers of the kernel together with the germ of the wheat.  This preparation, comparatively a new one, includes the most nutritious properties of the grain, and its granular form renders it excellent for mushes as well as for other purposes.  Farina is scarcely more nutritious than white flour, and should not be used as a staple food.  Graham grits contains the best elements of the wheat grain in good proportion, and is one of the best preparations of wheat.  Other preparations of wheat somewhat similar in character are farinose, germlet, etc.

RECIPES.

FARINA.—­Heat a pint of milk and one of water, or if preferred, a quart of milk, in the inner cup of a double boiler; and when boiling, stir in five tablespoonfuls of farina, moistened evenly with a little milk.  Let it boil rapidly until well set, which will be in about five or eight minutes; then place in the outer boiler, and cook one hour.  Serve cold or hot with a dressing of cream or fruit juices.  Farina may be cooked in water alone, but on account of its lack of nutritive elements, it is more valuable if prepared with milk.

FARINA WITH FIG SAUCE.—­Cook the farina as in the foregoing recipe, and serve hot with a fig sauce prepared as follows:—­

Carefully look over, washed, and chop or cut quite finally, enough good figs to make a cupful.  Stew in a pint of water, to which has been added a tablespoonful of sugar, until they are one homogeneous mass.  If the figs are not of the best quality and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce.  Put a spoonful of the hot fig sauce on each individual dish of farina, and serve with cream or without dressing.

FARINA WITH FRESH FRUIT.—­Cook the farina as previously directed.  Have some sliced yellow peaches, mellow sweet apples, or bananas in a dish, turn the farina over them, stir up lightly with a fork, and serve hot with cream.

MOLDED FARINA.—­Farina to be used cold may be cooked in the same manner as before described, with two or three tablespoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with a little cold water.  Serve with a dressing of fruit juice, whipped cream flavored with lemon, or mock cream flavored with cocoanut.

GRAHAM GRITS.—­To four parts of water boiling in the inner dish of a double boiler add slowly, so as not to stop the boiling of the water, one part of Graham grits.  Stir until thickened, then place in the outer boiler, and steam from three to five hours.  Serve hot with cream, or mold in cups previously dipped in cold water, and serve with a dressing of fruit juice.  The fig sauce prepared as previously directed, is also excellent with Graham grits.