in order to prolong the cooking sufficiently and
prevent burning, make it the least desirable utensil for this purpose.

Water is the liquid usually employed for cooking grains, but many of
them are richer and finer flavored when milk is mixed with the
water,--one part to two of water. Especially is this true of rice,
hominy, and farina. When water is used, soft water is preferable to
hard. No salt is necessary, but if used at all, it is generally added to
the water before stirring in the grain or meal.

The quantity of liquid required varies with the different grains, the
manner in which they are milled, the method by which they are cooked,
and the consistency desired for the cooked grain, more liquid being
required for a porridge than for a mush. The following table gives the
time necessary for cooking and the quantity of liquid required for the
various grains, with the exception of rice, when cooked in a double
boiler or closed steamer, to produce a mush of ordinary consistency. If
an ordinary kettle is used for cooking the grains, a larger quantity of
water will be needed:--

TABLE SHOWING PROPORTION OF GRAIN AND LIQUID REQUIRED, WITH APPROXIMATE
TIME, WHEN A DOUBLE BOILER IS USED.

Quantity of Water Hours to
Grain. Required. Cook.
Graham Grits 1 part 4 parts 3 to 5
Rolled Wheat 1 " 3 " 3 to 4
Cracked " 1 " 4-1/2 " 3 to 4
Pearl " 1 " 4 " 4 to 5
Whole " 1 " 5 " 6 to 8
Rolled Oats 1 " 3 " 3 to 4
Coarse Oatmeal 1 " 4 " 4 to 6
Rolled Rye 1 " 3 " 3 to 4
Pearl Barley 1 " 5 " 4 to 5
Coarse Hominy 1 " 5 " 6 to 10
Fine Hominy 1 " 4 " 4 to 6
Cerealine 1 " 1 part 1/2

All grains should be carefully looked over before being put to cook.

In the cooking of grains, the following points should be observed:--

1. Measure both liquid and grain accurately with the same utensil, or
with two of equal size.

2. Have the water boiling when the grain is introduced, but do not
allow it to boil for a long time p