Cereals

Cereals

Ingredients:
1 quart of boiling water.
4 tablespoonfuls of cereal.
1 teaspoonful of salt.

Directions:
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 cook 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
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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.
Corn−meal Mush