Farina - Definition and Recipes
Quaker Farina is a small-grained cereal. Before cooking it, wet the farina with cold water then add it to the boiling water. Stir occasionally to break out the lumps, for it cooks like oatmeal, except that it may be stirred. The secret of making a delicious cereal lies in proper measurements of the grain and the water.
Farina, and oatmeal are especially improved by using milk instead of water. However, when milk is used, the cereal must be very carefully cooked as it will burn readily.
Farina does not contain as much nitrogenous matter as cereals made from the whole grain, but it is delicate and easy of digestion. For young children and invalids it makes an admirable supper food.
Farina can be used as a thickening agent.
- 1 pint milk
- 1/4 cup sugar
- 1/4 cup farina
- A few grains salt
Heat the milk with the sugar in a double boiler.
Stir in the farina and salt, and continue to stir untill the milk is thickened and the farina does not settle.
Cook it in a double boiler one hour, then pour it into cups that have been wet with cold water. When cold, unmold and serve with coconut sauce.
Farina delicious dessert
Farina takes the place of flour and is made according to this recipe:
Beat the yolks of three eggs till thick and lemon colored.
Add gradually half a cupful of sugar, one-third of a cupful of soft bread crumbs, and a scant half cupful of farina.
Fold in the whites of three eggs beaten stiff and half a cupful of nut meat broken in pieces.
Bake in three-layer cake tins in a slow oven for half an hour and put together with a creamy sauce.
For the sauce cream a fourth of a cupful of butter, add gradually half a cupful of powdered sugar, two tablespoons of milk, drop by drop, and one tablespoonful of flavoring. This may be eaten as a cake or transformed into a tempting pudding by serving it hot with a sauce.
Farina Cream Pie
(two small pies)
1 quart milk
1/2 cup sugar
1/3 cup farina
1 tablespoon butter substitute
A pinch of salt
- Heat the milk and sugar in a double boiler.
- Add the farina, and stir till it does not settle. Cook one hour.
- Beat the yolks of the eggs, add a little of the hot mixture to them, then stir them into the hot mixture.
- Add the remaining ingredients.
- Pour into crusts with built-up edges, and bake till set.
- Beat the egg whites stiff. Fold into them one-fourth cup sugar, and spread over the pie.
- Put into the oven to brown lightly.
Put a pint of boiling water into a saucepan directly over the fire, add a saltspoonful of salt, and sprinkle in slowly a half cupful of farina, stirring all the while. Boil rapidly, stirring now and then, for ten minutes. Push it to the back of the stove to cook slowly twenty minutes longer.
Left-over farina may be made into a mold according to the directions for wheat germ.
I consider farina soufflé one of the nicest supper dishes for children or the aged. It takes the place of both bread and meat.
Put a half cupful of milk in the upper part of a double boiler; when hot add a grain of salt, and sprinkle in slowly two tablespoonfuls of farina; stir until it thickens, cover and cook ten minutes.
Take from the fire, drop in the yolk of one egg, mix, and then fold in quickly the well-beaten white of the egg. Turn this into a baking dish and bake in a moderately quick oven thirty minutes.
Serve as a spoon bread and eat it with butter.
Farina Milk Gruel
Put a half pint of milk in a double boiler, or in a saucepan and heat it over hot water; sprinkle in a tablespoonful of dry farina, stir and cook for twenty minutes. Add a saltspoonful of salt, strain, and use hot or cold.
Wash one and a half tablespoonfuls of farina, drain, add a half pint of milk, soak an hour; then cook it in a double boiler, until thick, about fifteen minutes; turn into individual molds and serve cold with soft custard sauce, plain cream, or with a little sugar.
- 1 cup farina
- 3 cups boiling water
- 1 cup milk, scalded
- 1 1/2 teaspoons salt
Stir salt into the boiling water and when boiling hard, stir in the farina very slowly. Cook for 5 minutes, add milk and cook in a double boiler for 40 minutes or in a fireless cooker for several hours.
Pour into small wet molds and chill. Turn out into cereal dishes, surround with chilled sugared raspberries and serve with cream or top milk.