WHOLE WHEAT AS FOOD.

Press, Volume LX, Issue 11501, 6 February 1903, Page 7

WHOLE WHEAT AS FOOD.

There is a restaurant in Lower New York which k supposed to be devoted to the improvement of the physical well-being of mankind, where they cook a cereal until it is something to dream of—not to dream on. It is steamed whole wheat, and the quality and the cooking moke it one of the beet dishes of the kind ever offered. It is brought to,, the table in big white bowls, -usually covered with cream or a good quality of milk, but it may be served without the cream and eaten "with batter and sugar, and it is delicious. The wheat ie in large round grains, the size of peas, soft and tender,' and yet eaoh grain retaining its individuality and shape like a well cooked grain of rice. Only the beat of wheat will give results like this, an 4 the cooking must receive careful attention. No ordinary grocer's wheat will do, and the very best quality is purchased at n seed store. Red wheat ie used now <a prafwence to the White, which was tried at first. The price is high, Idol. 600. a bushel when purchased in large quantities, and it would be something more purchased in smaller quantities for a private family. For cooking on a gas etove it is eoaked over night, and at 4 o'clock in the morning it goes into a double boiler with four portions of water to one of the wheat. It is then cooked steadily, the water boiling hard all vie time, until 11 o'clock, when it is ready, to nerve. It is a luncheon dish at the xestaurant, where only vegetable foods are used. For cooking on an ordinary range it is put. on in the double boiler over night, the water in the lower kettle is brought to boiling point, und then the wheat in net back and allowed tp stand all night. In the morning it is again brought forward tidd «odked steadily for seven hours.