Either the grain itself or the specially prepared flour may be used. When
the grains are used they should be spread on a clean table and all foreign
substances removed. If the whole grains be used, it is well to wash them,
after picking them over, with two or three changes of cold water. Cereals
are best cooked in a double boiler. The lower part should be filled about
one-third full of water and, if more is added during the soaking, it
should always be boiling hot. The cereal should be boiled over the fire
for ten or fifteen minutes. The water should be boiled first and then
salted. The cereal is added gradually and the whole stirred to prevent it
from burning. It should then be placed in the double boiler and steamed
until thoroughly cooked. Cereals, like other starchy foods, require
thorough cooking. Most recipes allow too short a time. Oatmeal,
especially, should be mentioned. It develops a better flavor if cooked for
three hours or more, and is better when it is prepared the day before and
reheated when used. It should be just thin enough to pour when taken out
of boiler, and when cooled should form a jelly.
Any cereal mush may be thinned with water, milk or cream and made into a
gruel, or the gruel may be made directly from the grain or flour. Gruels
should be thin, not too sweet nor too highly flavored, and served very
hot. Milk gruels should be made in a double boiler. Gruels can be made
more nutritious by the addition of whipped egg, either the white or yolk
or both, and the various concentrated food products.
When cereal flours are used, the flour should be rubbed to a smooth paste
with a little cold water and added slowly to boiling water, stirring
constantly until it is thoroughly mixed.
[652 MOTHERS' REMEDIES]