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RECIPE FOR COOKING WHEAT

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Feb 26, 1901

FromReview and Herald, Vol. 78, No. 9.

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RECIPE FOR COOKING WHEAT

I PARCH my wheat in the oven before grinding in the mill; and after being steamed, it makes a delicious dish, much better and more thoroughly done than when cooked without parching. This parched wheat makes a good foundation for soups, puddings, nut relishes, and many other wholesome dishes, and is just as good as the many wheat preparations which are sold for fifteen or twenty cents a package.
Instead of paying a high price for whole-wheat or graham flour, I use the shorts and seconds with the white flour, and thus get the whole of the wheat.