Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CEREALS Methods Of Cooking In double boiler: Have the outside of the double boiler a little more than half full of boiling water. Put into the inside part the required amount of boiling water and the salt. Place the inside of double boiler directly on the stove, and as soon as the water boils hard stir in the cereal slowly, trying not to stop the boiling of the water. Boil five minutes, or less, if the cereal thickens so much that there is danger of its sticking to the bottom of the boiler. If a flaked cereal, stir with a fork to avoid breaking flakes. If a granulated cereal, use a wooden or heavy iron spoon. When it has boiled sufficiently, put the boiler into outside part for the remainder of the required time. In fireless cooker: Measure the required amount of water into the fireless cooker kettle. When boiling, add salt, stir in the cereal slowly, boil one minute, or until slightly thickened; cover, place in the cooker, using one radiator. If cereal is for breakfast, prepare the night before and leave in cooker all night. The coarse cereals should always be cooked at least four hours. To heat the radiator: Place on stove or range, with the gas turned low at first, so as to heat gradually. As soon as hissing hot, place in proper compartment, put in the tightly-covered kettle, and fasten down cover. Table For Cooking Cereals Rolled Oats Quaker Rolled Oats Pettijohn’s Wheatena Wheat Meal Farina Cream of Wheat Malt Breakfast Food Hominy Cracked Wheat Corn Meal Scotch Oatmeal Quantity Water Salt Quarts Quarts Tablespoons 2153I hour253i hour345445 minutes-I62I hour26245 minutesI622 hours3 to 4 hours Methods Of Serving Serve plain with sugar and cream or milk. In hot weather, cereal may be molded and served cold. Serv…
