Farina
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. It is now much in use, and is to be had, in packages of a pound or half a pound, of the best grocers and druggists, and is highly recommended by physicians for gruel and panade. It also makes an excellent pudding, either boiled or baked, prepared in the same manner as any flour pudding. For boiling farina, nothing is so good as a bain-marie or double kettle.
For Farina Blancmange.—From a quart of rich milk take out a half pint. Put the half pint into a small sauce-pan, and add to it a handful of bitter almonds broken up; or a bunch of fresh peach leaves, or a vanilla bean split, cut up, and tied in a thin muslin bag. When this milk has boiled till very highly flavored, strain it into the pint and a half, and set it over the fire in a porcelain kettle or a bain-marie. When the milk has come to a boil, sprinkle in, gradually, a large half pint or more (or four large heaping table-spoonfuls) of farina, stirring it well—also sprinkling in and stirring, as if making thick mush. Let it boil slowly a quarter of an hour after the farina is all in. When done, remove it from the fire, and stir in two large table-spoonfuls of sugar, and a wineglass of rose-water, or one of white wine. Transfer it to a blancmange mould, (previously wet with cold water,) set it on ice, and turn it out when ready for dinner. Eat it with sauce of wine, sugar, and nutmeg.