2. Have the water boiling when the grain is intro-
duced, but do not allow it to boil for a long time pre-
viously, until it is considerably evaporated, as that will
change the proportion of water and grain sufficiently to
alter the consistency of the grain when cooked.
3. Introduce the grain slowly, so as not to stop the
boiling of the water, and let it boil rapidly until the
grain- ceases sinking to the bottom, and the whole be-
comes thickened. If the grain is cooked in a double
boiler, this first boiling should be done with the inner
dish directly over the fii^e, and when the mixture has
thickened, the dish containing it should at once be
placed in the outer boiler, the water in which should
be boiling. It will then require no further care during
the entire cooking, save to keep the outer boiler filled
and the water boiling.
If the grain is to be cooked in a steam-cooker, as
soon as thickened, it may be turned into a china or an
earthen dish suitable for use on the table, and placed
at once in the steamer to complete the cooking. If an
ordinary kettle is used, as soon as the mush is thick-
ened, it is well to place it upon an iron ring or brick on
some part of the range where it will just simmer, for
the remainder of the cooking.
4. Stir the fine grains constantly until thickened, but
not at all afterward.
5. Cook continuously. If it be necessary to replen-
ish the water in the outer boiler at any time, let it be
done with water at boiling temperature.
CEREAtS. 21
6. If salt is to be used, put it into the water before
the grain is introduced.
7. Most important of all, cook completely. The
almost universal water-brash in Scotland, and much of
the indigestion in this country, are due to the use of
imperfectly cooked grains.
Grains for Breakfast. — Since hasty prepara-
tion will not suffice to cook grains healthfully, they
cannot be conveniently cooked in the morning in time
for breakfast. This difficulty may be obviated by cook-
ing them the day previous, and reheating as follows : —
Place the grain, when sufficiently cooked, in the
refrigerator or some place where it will cool quickly
(as slow cooling may cause fermentation), to remain
over night. If cooked in a porcelain-lined or granite-
ware double boiler, it may be left undisturbed. If
cooked in tin or iron, turn the grain into a large earthen
or china dish. To heat in the morning, fill the outer
boiler with boiling water, place the inner dish contain-
ing the grain therein, and steam till thoroughly heated
through. No stirring and no additional liquid will be
necessary ; and if placed upon the stove at the begin-
ning of the preparations for breakfast, it will be ready
for serving in good season.
Cracked wheat, pearled wheat, oatmeal, and other
coarse grain preparations to be thus reheated, require
in cooking a half cup of water in addition to the quan-
tity given in the recipe. For rolled wheat, rolled oats,
rolled rye, and other crushed grains, no more is
needed. Grains may be used for breakfast without
reheating, if served with a hot dressing.
Dressing for Grains. — The customary dressing
for grains is a liberal allowance of sugar, with milk or
22 EVERY-DAY DISHES.
Page 8
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previously, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the grain when cooked.
3. Introduce the grain slowly, so as not to stop the boiling of the water, and let it boil rapidly until the grain- ceases sinking to the bottom, and the whole becomes thickened. If the grain is cooked in a double boiler, this first boiling should be done with the inner dish directly over the fire, and when the mixture has thickened, the dish containing it should at once be placed in the outer boiler, the water in which should be boiling. It will then require no further care during the entire cooking, save to keep the outer boiler filled and the water boiling.
If the grain is to be cooked in a steam-cooker, as soon as thickened, it may be turned into a china or an earthen dish suitable for use on the table, and placed at once in the steamer to complete the cooking. If an ordinary kettle is used, as soon as the mush is thickened, it is well to place it upon an iron ring or brick on some part of the range where it will just simmer, for the remainder of the cooking.
4. Stir the fine grains constantly until thickened, but not at all afterward.
5. Cook continuously. If it be necessary to replenish the water in the outer boiler at any time, let it be done with water at boiling temperature.
CEREALS. 21
6. If salt is to be used, put it into the water before the grain is introduced.
7. Most important of all, cook completely. The almost universal water-brash in Scotland, and much of the indigestion in this country, are due to the use of imperfectly cooked grains.
Grains for Breakfast. — Since hasty preparation will not suffice to cook grains healthfully, they cannot be conveniently cooked in the morning in time for breakfast. This difficulty may be obviated by cooking them the day previous, and reheating as follows : —
Place the grain, when sufficiently cooked, in the refrigerator or some place where it will cool quickly (as slow cooling may cause fermentation), to remain over night. If cooked in a porcelain-lined or graniteware double boiler, it may be left undisturbed. If cooked in tin or iron, turn the grain into a large earthen or china dish. To heat in the morning, fill the outer boiler with boiling water, place the inner dish containing the grain therein, and steam till thoroughly heated through. No stirring and no additional liquid will be necessary ; and if placed upon the stove at the beginning of the preparations for breakfast, it will be ready for serving in good season.
Cracked wheat, pearled wheat, oatmeal, and other coarse grain preparations to be thus reheated, require in cooking a half cup of water in addition to the quantity given in the recipe. For rolled wheat, rolled oats, rolled rye, and other crushed grains, no more is needed. Grains may be used for breakfast without reheating, if served with a hot dressing.
Dressing for Grains. — The customary dressing for grains is a liberal allowance of sugar, with milk or