The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

a quart of water, into the inner cup of a double boiler. Heat the water to bubbling boiling, sprinkle the measured grain in so slowly as not to stop the boiling of the water, stirring continuously. Let it boil up well, and if a coarse grain, cook over the fire until it thickens, then set into the outer boiler containing perfectly boiling water and keep it cooking rapidly the required length of time. Do not stir after the grain thickens. Watch that the outer boiler does not become dry. Grains for breakfast may be cooked while you have a fire the day before, then all that is necessary in the morning is to set the inner boiler into the outer one containing boiling water and heat it through. If there should be water standing on top of the porridge, pour it off before heating, but under no circumstances stir the porridge, or add any more water while heating, or a pasty, tasteless dish will be the result. When the porridge is to be re-heated, a slightly larger proportion of water should be used, and for steaming, a smaller quantity. One advantage in steaming is that the cereal (after being started over the fire in some suitable utensil) can be turned into an earthen dish and set into the steamer, warmed in the morning and sent to the table in the same dish. Farina, cream of wheat and similar cereals are more palatable and nourishing if cooked in part milk. These finer preparations may have milk or cream stirred into them just before serving. =Proportion of Water and Length of Time for Cooking Different Cereals= Graham Flour 1 part to 2 or 3 of water cook 1-2 hrs. Rolled Wheat 1 part to 2 or 3 of water cook 3-4 hrs. Cracked Wheat 1 part to 4½ or 5 of water cook 4-6 hrs. Pearled Wheat 1 part to 4 or 4½ of water cook 4-6 hrs. Whole Wheat 1 part to 6 of water cook 6-8 hrs. Rolled Oats 1 part to 2 or 3 of water cook 3-4 hrs.