The Waterbury Democrat., 1935-05-30

it in the ice-box and heat up as required, and it will be found one of the finest, most palatable, satis- flying and healthful breakfast dish- es in the world. And its cost is little.
 I have suggested that wheat may be ground in the ordinary coffee mill. A household wheat krinkler is now available in the stores, and it is especially designed for crush ing wheat or other whole grains or vegetables.
 Another man gives the method used in his home:
 We grind the wheat in our coffee mill as fine as possible, place in double boiler, cook for IS or 20 minutes the night before, set on back of stove, and in the morning place over fire just long enough to heat through. It beats all the "sawdust" cereals and is much cheaper.
 If you undertake to use wheat, just as it grows, as food, don't be fussy about an occasional bug, lar va or worm" in it. Any such in- cidental meat in the wheat is per- fectly harmless, cooked or raw. Even the purest cereal products are as likely to go ''webby" on long standing as is wheat.
 Here is a recipe for wheat muf- fins:
 tablespoonfuls shortening
 egg we'll beaten IF cups finely ground or krin- kled wheat
 2 tablespoonfuls sugar
 F cup sweet milk
 2 teaspoonfuls baking powder F teaspoonful salt Beat together shortening and sugar, egg, salt and milk. Then add the ground wheat, and the baking powder and mix lightly. Bake in well greased muffin or gem pans. This makes eight muf- fins.
 A Colorado cook offers this re- cipe for
 Wheat Macaroons Beat an egg with cup of granu- lated sugar until very light, add 5 tablespoonfuls of ground or krin- kled wheat and .one cup finely chopped almonds. Drop on but tered tins and bake for thirty minutes.
 The same cook gives a recipe for Wheat Cookies Beat together one-half cup milk, one-fourth cup old-fashioned mo- lasses Ono sulphur dioxide), one egg, two tablespoonfuls lard or but ter. Add 21a cupfuls ground or krinkled wheat, 3 teaspoonfuls baking powder, F teaspoonful salt. Drop l1ixed batter from spoon onto well greased tins and bake for an hour.
 Finally, if you care to take a chance, here's or Doc Brady's re- cipe for
 Wheat Bread IF cups sweet milk, 3 tea spoonfuls ld-fashioned molasses Ono sulphur dioxide in it), 3 table spoonfuls lard, 11s cakes com pressed yeast, h cup luke-warm water, cups ground or krinkled wheat, teaspoonful salt. Scala the milk and cool to about body t0h- perature. Mix lard, yeast, and mo- lasses with enough lukewarm water to make smooth paste, then add the milk. Now mix in the wheat to make sponge, and knead or beat sponge for five minutes | and set in warm place till it rises l to double size. Now add the salt and knead thoroughly once more Half fill greased tins with the dough, and lightly rub over dough with lard. Let stand in warm place till dough fills tins. Bake from one hour to 1 E hours. Be careful not to jar the dough when putting in oven or the whole works will go flat on you, and heaver knows we men have enough, to en. dure as things are.
 If you want something tantaliz. Ing, add la cupful or cupful oi raisins or walnut meats or both finely chopped and soaked for c few minutes in scalding water then dried, when you mix in the wheat
 QUESTIONS AND ANSWERS Needle in Leg Two weeks ago ran needle Co