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Cooking of Cereals

The general idea is that the cereals-grains and grain products of all kinds can be cooked in from ten to thirty minutes, and most of them are served after they have been cooked about that length of time. All cereals, however, are much finer flavored when thoroughly cooked, and this necessitates cooking them slowly in a proper quantity of liquid for some length of time. It is very important that the same cup used for measuring the grain should be used for measuring the liquid in which the grain is to be cooked, so that the quantity of liquid be just sufficient to make the mush or porridge the proper consistency, and to perfectly develop the flavor of the cereal. The amount of liquid necessary and the length of time required for cooking cereals properly, depend greatly on the nature of the cereals. The following will, however, be found approximately correct as regards the proportions of grain and liquid to be used, and the length of time required to cook the grain and grain products mentioned. Rolled wheat, oats or barley. Three cupfuls of liquid to each cupful of grain cook an hour. Coarse Oatmeal. -Four cupfuls of liquid to each cupful of oatmeal. Cook from three to six hours.

Cracked Wheat.-Five cupfuls of liquid to each cupful of wheat. Cook from three to six hours.

Fine Hominy. Four cupfuls of liquid to each cupful hominy. Cook from three to seven hours.

Farina. Six cupfuls of liquid to each cupful of farina. Cook half an hour. There are many other grains that do not require so much cooking.