Cooking Cereals

Ingredients

• the proper quantity of boiling liquid
• add the requisite amount of salt

Method

1. 1

   Cook cereals in a double boiler or farina kettle.

2. 2

   Fill the outside boiler with boiling water, add boiling liquid to the inside kettle, sprinkle in the grain, stir until it thickens, then cease stirring, cover, and let simmer until thoroughly cooked.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 31. The excerpt below is the record exactly as published.

the proper quantity of boiling liquid in the inside kettle, add the requisite amount of salt, and sprinkle in the grain or meal, stirring slowly until it swells or thickens enough to keep it from settling on the bottom of the kettle, then cease stirring, cover closely, and let it simmer until thoroughly cooked. All mushes thicken in cooling, and in preparing any of the cereals to be eaten cold, the proportion of liquid used should be increased about one third. Water alone can be used for cooking any of the grains or grain products; but some of them are richer and finer flavored when the liquid used in their preparation is milk and water mixed in about equal proportions. This is more especially the case with barley, rice, hominy, farina, and farinose. The quantity of salt that should be used in cooking cereals

Cook this with the app: pantry check, scaling, and the assistant.