Recipe Information On How To Cook Cereal Grains

1. Add salt to boiling water in the inside part of a double boiler.
2. Add the dry grains slowly to the boiling water, stirring constantly.
3. Let the grains boil undisturbed until the cereal begins to thicken. Then, put on the cover and set in the outside part of the double boiler, which should be filled a third full of boiling water.
4. Cook slowly, covered, for 3 hours or more. Add more water to the outside boiler as it boils away.
5. Cereal cooked in a fireless cooker, of course, needs no further attention after the compartment is covered.
6. Dates or steamed raisins may be lightly stirred in a few minutes before the cereal is removed from the heat.

Cracked Wheat

• 1 cup cracked wheat
• 4 cups boiling water (or more)
• 1 teaspoon salt

1. Follow general rules of cooking the grain, as given above.

Rolled Oats

• 1 cup rolled oats
• 3 cups boiling water
• Scant 1 teaspoon salt

1. Proceed the same as above.

Corn Meal Mush

• 1 cup corn meal
• 2 1/2 cups boiling water
• 3/4 cup cold water
• 1 teaspoon salt

1. Blend the corn meal with the cold water and add to the boiling water. Stir until it reaches the boiling point.
2. Let boil quite rapidly until it begins to thicken, then set in the outer part of a double boiler, or into a fireless cooker, and finish the same as above.

Browned Corn Meal Mush

1. Prepare and cook the same as above.
2. When thoroughly cooked, pour into an greased bread tin. When cold, slice 1/2 inch thick and brown slowly in a slightly greased skillet or an oven.
3. Serve with maple syrup or honey.

Steamed Natural Rice

• 1 cup natural brown rice
• 3 1//2 cups water
• 1/4 teaspoon salt

1. Wash the rice thoroughly. Drain, add the water and the salt, and let boil continuously until the cereal is tender and the liquid is boiled away.
2. Set in the outer boiler and let steam for 15 minutes.
3. NOTE: If you are using a wide saucepan, remember that there is more evaporation surface than a deep, narrow vessel. Consequently, the larger or wider the vessel in which the rice is cooked, the more water will be required, proportionately.

White Rice

1. Cook the same as natural rice, except use 1 cup less of liquid than for the same amount of natural brown rice.

Browned Rice

• 1/2 cup natural rice
• 1 3/4 cups boiling water

1. Put the rice into a small frying pan and stir over heat until it turns a light brown color.
2. Add the boiling water and cook the same as for steamed natural rice.

Creamed Rice

1. Add sufficient hot cream, or milk and a little butter, to the above steamed rice to make it creamy but not too soft.
2. Reheat and serve.

Banana Rice

1. Slice two bananas into the hot creamed rice above.
2. Cover, let stand five minutes, and serve.

Steamed Wheat

• 1 cup heat
• 5 cups hot water
• 1/4 teaspoon salt

1. Rinse the wheat and let soak overnight.
2. Drain. Add the salt and hot water and let boil for half an hour.
3. Set in a fireless overnight.
4. In the absence of a fireless, cook the same as steamed rice.

Steamed Pearl Barley

• 1 cup pearl barley
• 5 cups hot water
• 1/4 teaspoon salt

1. Soak the barley in cold water overnight.
2. Drain and add the hot water and salt.
3. Cook the same as for steamed wheat.