Usual proportions - one-half cup flakes or one-fourth cup granules to one cup water, one-fourth teaspoon salt to one cup water.
The denser the cereal, the more water and the longer the time required.
Bring water to boiling point in upper part of double boiler, placed directly on the stove.
Pour cereal slowly into boiling water, stirring constantly. Let boiling continue about five minutes till mixture begins to thicken. Place over boiling water in lower part of the boiler. Cover and cook gently with little stirring one hour or more, or till tender and soft. Or put in Fireless Cooker for three hours.
Mix one cup cornmeal, one-fourth cup of flour, one teaspoon salt, one cup cold milk or water. When smooth blend with one pint boiling water, stir for about five minutes. When thick place over water or in steamers and cook one hour or more. Serve hot or pack in pan to fry, or dip in fat and toast under the gas.
Pick over and wash thoroughly or parboil five minutes and drain. Then put in a buttered dish with twice its bulk of boiling water and set in a steam cooker. In three-quarters of an hour it should be tender and every kernel distinct, and it may be cooked longer without becoming mushv.
With one pint of cooked rice (if cold, reheated) blend one tablespoon butter and one or two beaten egg yolks. Season with salt, pepper and parsley, or with sugar and spice. Divide in ten or twelve portions, press in firm shape, roll in egg and crumbs, and fry in deep fat.
Soak one pint beans over night. Parboil in the morning until the skins crack readily with a slight pressure. A very little soda may be put into the water to help this process. Score the rind of one-fourth pound fat salt pork and rinse it. Drain the beans and put part in the bean pot, then the pork and cover with the beans, leaving only a little of the pork rind exposed. Mix one teaspoon of salt, one-fourth teaspoon of mustard and a tablespoon or more of molasses as desired, add water and pour over the beans. Cover and bake twelve hours or more, keeping the beans filled up with water until the last hour, when the cover should be removed and the pork rind and the top layer of beans should brown.
Choose those of equal size and scrub with brush. Cook in hot oven 30 to 40 minutes, or until soft. Then crack the skin to let out steam. The potato should be plump (not shriveled), and the inside white and mealy.
Wash, pare if imperfect or old. If not of uniform size, divide the larger ones. Put in boiling salted water and cook for 20 to 30 minutes, till tender. Drain off the water and shake the uncovered kettle to let the steam escape.
Put boiled potatoes through strainer or ricer into a hot dish from which they are to be served.
In a hot pan mash boiled potatoes. For each half pint, add two tablespoons milk, one teaspoon butter, season with salt and pepper.
Prepare mashed potato with less milk and one egg yolk for each half pint and season with celery salt, paprika and parsley. Roll in crumbs, egg and crumbs, and fry in deep fat.
Cut the potatoes in two lengthwise, refill each part and brown.
Cut boiled potatoes in cubes or slices and reheat in thin white sauce, one-half cup to each cup of potato.
Use two parts potato to one part meat, or equal amounts of each. Chop meat, chop or mash potato. Season with salt, pepper, onion, etc., moisten with gravy or water. For one cup hash, put one tablespoon fat in a frying pan. When hot, put in the hash and cook slowly, without stirring, until a brown crust forms on the bottom. Fold like an omelet.
Put meat and gravy in a deep dish, cover with mashed potato and bake till golden brown.