TABLE FOR COOKING CEREALS
| Kind | Quantity | Water | Time |
|---|---|---|---|
| Rolled Oats | 1 c. | 2 c. | 20 min. |
| Corn Meal | 1 c. | 3½ c. | 2 hrs. |
| Hominy (Fine) | 1 c. | 4 c. | 1 hr. |
| Hominy (Whole, canned) | 1 can | heat in own liquid | 15 min. |
| Rice (Steamed) | 1 c. | 2 to 3 c. | 45 min. |
| Wheat Cereals | 1 c. | 2¾ c. | 30 min. |
| Macaroni | 1 c. | 2 qts. | 20 min. |
| Spaghetti | 1 c. | 2 qts. | 20 min. |
Stir cereals gradually into required quantity of boiling water, allowing one teaspoon salt to each cup of cereal. Fine granular cereals may be mixed first with a small amount of cold water to prevent lumping, then add boiling water. Stir flaky cereals with a fork. Cook rapidly at first over flame five or ten minutes, then in double boiler. For prepared cereals, allow plenty of time to cook thoroughly as their palatability and ease of digestion depend largely on this.
For variety, stir figs, dates or marmalade into cereals before serving. Serve with canned fruits, baked apples, or fresh fruits sliced over the cereal.
Cold cooked cereals may be sliced, dipped in flour, or in eggs and crumbs and fried. In preparing corn meal mush for frying, a little flour added to the corn meal will make it slice more easily.