2. Cooking cereals for breakfast:
For 1 cup of water use 1/4 tsp. of salt and the following cereal—
Whole or cracked—1/4 cup of cereal
Granular—3 tbsp. of cereal
Rolled or flaked—1/2 cup of cereal.
Put salt and water in the inner part of a double boiler, and set directly over the fire. When steaming hot, gradually stir in the dry cereal, and keep stirring until the starch has thickened and boiled. Stir carefully, so as not to break the flakes of rolled cereals. Then set the inner dish inside the outer part of the double boiler, in which there should be boiling water, and cook from two to four hours.
Note 1.—Rice has very tender cellulose and cooks in 3/4 hr.
Note 2.—Rolled or flaked cereals have been steamed an hour or more to soften them for rolling, so require less cooking.
Note 3.—Cereals may be cooked for breakfast the day before, but should not be stirred while being re-heated.