WHEAT WITH FRESH FRUIT.--Fresh whortleberries, blueberries, and
blackberries stirred into any of the well-cooked wheat preparations just
before serving, make a very desirable addition. A most delicious dish
may be prepared by stirring into well-cooked cracked wheat a few
spoonfuls of rather thick cream and some fresh wild blackberries. Serve
hot.

MOLDED WHEAT.--Cracked wheat, rolled wheat, or pearl wheat, cooked
according to the foregoing recipes, and turned into molds until cold,
makes a very palatable dessert, and may be served with sugar and cream
or with fruit juice. Bits of jelly placed on top of the molds in the
form of stars or crosses, add to the appearance. Molded grains are also
very nice served with fresh berries, either mashed or whole, arranged
around the mold.

FINER MILL PRODUCTS OF WHEAT.

The grain of wheat is inclosed in a woody envelope. The cellular layers
just beneath contain the largest proportion of nitrogenous matter, in
the form of gluten, and are hard of pulverization, while the starchy
heart of the grain is easily crumbled into fine dust. Thus it will be
readily understood that when the grain is subjected to an equal
pulverizing force, the several portions will be likely to be crushed
into particles of different sizes. The outer husk being toughest, will
be the least affected, the nitrogenous or glutenous portion will be much
finer, while the brittle starch will be reduced to powder. This first
simple product of grinding is termed wheat meal, unbolted, or Graham
flour, and of course contains all the elements of the grain. In ordinary
milling, however, this is subjected to various siftings, boltings, or
dressings, to separate the finer from the coarser particles, and then
subdivided into various grades of flour, which vary much in composition
and properties. The coarser product contains the largest proportion of
nutrients, while in the finer portions there is an exclusion of a large
part of the nitrogenous element of the grain. The outer portions of the
wheat kernel, which contain the greater part of the nitrogenous element,
are darker in color than the central, starchy portion. It will be
apparent, then, that the finer and whiter the flour, the less nutriment
it is likely to contain, and that in the use of superfine white flour
the eye is gratified at the expense of the body.

A preparation called farina, is made from the central portion of wheat,
freed from bran, and crushed into gran