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General Rules for Cooking Cereals

1. Use a double boiler. 2. Have freshly boiled water at time of cooking. 3. Salt the water before adding the cereal. 4. Sprinkle dry cereal into the salted boiling water. 5. Soak the prepared cereals in enough cold water to cover, over night; drain off any water that does not absorb, stir into the salted, boiling water, and cook steadily at least one hour and better two hours 6. Do not stir cereals more than is absolutely necessary; it spoils the grain. 7. Cook plain cereals over night, if possible, as many require four hours steady boiling. 8. Remember that these foods should be moist enough to drop, but not to run from the spoon. 9. Uncover the pan when done, and let the moisture evaporate. Cereals, especially the cereal jellies used for very young children,