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CEREALS
1 quart of boiling water.
4 tablespoonfuls of cereal.
1 teaspoonful of salt.
When you are to use a cereal made of oats or wheat, always begin
to cook it the night before, even if it says on the package that
it is not necessary. Put a quart of boiling water in the outside
of the double boiler, and another quart in the inside, and in this
last mix the salt and cereal. Put the boiler on the back of the
kitchen range, where it will be hardly cooked at all, and let it
stand all night. If the fire is to go out, put it on so that it
will cook for two hours first. In the morning, if the water in
the outside of the boiler is cold, fill it up hot, and boil hard
for an hour without stirring the cereal. Then turn it out in a
hot dish, and send it to the table with a pitcher of cream.
The rather soft, smooth cereals, such as farina and cream of rice,
are to be measured in just the same way, but they need not be cooked
overnight; only put on in a double boiler in the morning for an hour.
Margaret's mother was very particular to have all cereals cooked a
long time, because they are difficult to digest if they are only
partly cooked, even though they look and taste as though they were done.
CEREALS
Corn-meal Mush
Fried Corn-meal Mush
Boiled Rice
Fried Rice
Farina Croquettes
Rice Croquettes
Hominy
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