CRACKED WHEAT.
This excellent dish is often spoiled, says a lady in the Rural New Yorker, by very good cooks who think they must stir it all the time to keep it from burning. Too much stirring makes it like paste ; putting in more water when nearly done haß the same effect. One-third of wheat, by measure, to two-thirds of water, soft if you have it, will make it about right. The water should be cold when the wheat is put in ; it should cook slowly and be covered closely. In thia way scarcely any stirring wjll be found necessary. There is a deHoiouaness in this dish when
cooked as above, which is never found if stirred while cooking.
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Bibliographic details
Otago Witness, Issue 1382, 25 May 1878, Page 17
Word Count
119CRACKED WHEAT. Otago Witness, Issue 1382, 25 May 1878, Page 17
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