Farina is made from milled wheat and usually cooked as a hot, nutritious cereal. Its bland taste is good for invalids and children, but sugar, fruit, milk, and other ingredients are often added. Farina was also used to make flummeries and puddings.
Farina is a very fine and delicate preparation made from the inner part of the grain of new wheat. It is exceedingly nutritious, and excellent, either for invalids or for persons in health.
Have some water boiling on the fire, and slowly sprinkle in sufficient farina to thicken it to the desired consistence. Continue the boiling twenty minutes afterwards. Sweeten it with loaf-sugar.
Soak the farina for several hours in milk. Then drain it and put it into a vessel that has a close lid. Set this vessel in a kettle of water, raising it on a trivet or something similar. Place it over the fire, and make it boil all round the outside of the inner vessel. This will cook the farina very nicely. Keep it boiling till it becomes a thick, smooth mass. When done, sweeten it with white sugar and, if permitted, you may flavour it with a little nutmeg and white wine. Some fresh lemon peel may be boiled with it, to be removed when the farina is taken up.
Mix with a small pint of water a large pint of the juice of ripe currants, strawberries, or stewed cranberries in winter, made very sweet with white sugar. Boil the water and juice together, and stir in gradually a quarter pound of farina, and then boil it fifteen minutes longer. Afterwards transfer it to molds, and set it on ice till congealed. Eat it with sweetened cream.
BAKED FARINA PUDDING
Boil a quart of milk, gradually stirring into it while boiling, a quarter of a pound of farina. Then take it up and while warm, mix into it a quarter of a pound of sugar, half a nutmeg grated, and a wine-glass of rose-water, white wine, or half a glass of brandy. Then beat four eggs very light, and stir them gradually into the farina mixture. Bake it in a buttered, deep dish, and grate sugar over it when done.
FARINA PLUM PUDDING
Having extracted the seeds from half a pound of the best raisins, cut them in half and dredge them well with sifted flour, to prevent their clodding, or sinking in the pudding. Pick, wash, and dry half a pound of Zante currants, and dredge them also with flour. Prepare a heaped teaspoonful of powdered spice; nutmeg, mace, and cinnamon, mixed together.
Boil three pints of milk and while it is boiling, sprinkle in a half pound of farina. Next add the spice, and let it boil a quarter of an hour longer. Then take it up, and set it to cool. When it is lukewarm, stir in gradually, six well-beaten eggs, in turn with the raisins and currants, a large piece of fresh butter, and a small glass of brandy. You may add some slips of citron, dredged with flour.
Stir the mixture very hard, then put it into a buttered pudding-mold. Tie a double cloth tightly over the top, and place it in a pot of boiling water. Boil it three or four hours and then turn it out on a dish. Eat it with wine-sauce; or with cold butter and sugar stirred together to a cream, and flavoured with nutmeg and lemon.
I never liked hot cereals as a child. I usually ate cold cereal or buttered toast, and now lean toward scrambled eggs with bacon or sausage.
What about you? Do you like hot cereals? Please leave a comment below.