HULLED WHEAT. In as much as hulled, or whole, wheat requires very little preparation for the market, it is a comparatively cheap food. It is used almost exclusively as a breakfast cereal, but serves as a good substitute for hominy or rice. Although, as has been mentioned, it requires long cooking, its preparation for the table is so simple that the cooking need not necessarily increase its cost materially. One of the advantages of this food is that it never becomes so soft that it does not require thorough mastication.

• 1 c. hulled wheat
• 3 c. water
• 1 tsp. salt

Look the wheat over carefully and remove any foreign matter. Then add the water and soak 8 to 10 hours, or overnight. Add the salt, cook directly over the flame for 1/2 hour, and then finish cooking in a double boiler for 3 to 4 hours. Serve with cream or milk and sugar.

Back to Cereal Recipes