For those who wish to have a cooked cereal for break-fast, the fireless cooker has become well-nigh indispensable. Oatmeal, for instance, cooked thus will neither scorch nor boil dry, nor will it need to be stirred. Cereals in general need to be cooked until they are slightly thickened before they are put into the cooker, otherwise they will be too dense and solid. These foods in particular need to be cooked at less than a boiling temperature, and are enormously improved in flavor by long and slow cooking, and far more digestible.