Suggestions for Cooking Cereals
Mix the cereal very gradually with the amount of boiling salted water, and cook in double boiler until done. To hasten the cooking, cook in single boiler or saucepan for the first part of the time, stirring constantly to keep grain from sticking.
As a rule, cook steam-cooked cereals twice the time given on the package.
Coarse cereals, like rice and hominy, should be cooked in a large quantity of water, and stirred as little as possible.
Fine cereals, like wheatena, wheat germ, and others, are more easily kept from lumping by first mixing them with a small amount of cold water, and then adding to the boiling water.