Cereals

To cook cereals in the cooker to best advantage there should be a double-boiler receptacle. Fill the large outer pail with water and bring it to a boil. In the upper vessel put the required amount of water; stir in the cereal; season to taste; heat and stir slowly until it begins to thicken - about ten minutes. Place the smaller kettle inside the larger and set away in the cooker.;, leave overnight and in the morning beat up well and reheat. If the grains are desired separate, cook a less time and do not beat.

Arrowroot Gruel

2 tablespoons arrowroot 1 teaspoon salt

1 quart boiling water 1 teaspoon sugar

Few drops vanilla

Mix the arrowroot with just enough cold water to form a thin paste; add part of boiling water; mix well and add remaining hot water. Boil for five minutes and place in cooker for one hour, Cool; add a few drops of vanilla and a little cream if desired.

Planned tor a Family of Four

Barley Mush

½ cup barley meal 1 teaspoon salt

2½ cups water

Stir the meal slowly into the boiling salted water, being careful not to let it lump. Cook for ten minutes and place in cooker for eight hours or over night.

Corn-Meal Mush

½ cup corn meal 1 teaspoon salt

2¾ cups water

Slowly stir the meal into the boiling salted water, being careful not to allow it to lump. Let boil slowly for ten minutes; place in cooker and allow to remain eight to ten hours or over night.

If you wish to fry the mush use only two cups of water.

Cracked Wheat

¾ cup cracked wheat 3 cups water

¾ teaspoon salt

Soak the cracked wheat in two cups of water for two hours. Heat remaining water to boiling point, add salt and the cracked wheat with the water in which it has been soaking. Boil for ten minutes; place in cooker over night.

The flavor will be greatly improved if the wheat is slightly browned in the oven before soaking.

Graham Mush

1 cup graham flour 3 cups water

1 teaspoon salt

Stir the flour slowly into the boiling water, being careful not to allow it to lump. Boil slowly for five minutes and place in cooker over night.

Hominy

1 cup hominy 2 teaspoons salt

4½ cups boiling water

Soak the hominy over night, keeping it in a warm place if possible. Drain and add boiling water. Boil fifteen minutes and place in the cooker all day.

Oatmeal

1 cup oatmeal 3 cups water

1 teaspoon salt

Stir the meal into boiling salt water; boil for five minutes and place in the cooker over night.

Pettijohn's Breakfast Food

1 cup cereal 3 cups water l½ teaspoons salt

Stir the cereal into boiling salted water; allow it to boil for five minutes and place in cooker over night.

Ralston's Breakfast Food

½ cup cereal 3 cups water

1 teaspoon salt

Allow the water to boil hard, add salt and slowly stir in the breakfast food, being careful not to allow it to lump. Boil slowly for five minutes and place in the cooker over night.

Boiled Rice

1/2 cup rice 2½ cups water

1 teaspoon salt

Clean and wash the rice; then stir it into boiling salted water and allow to boil five minutes. Place the kettle in the cooker and allow it to remain for three hours or over night.

Rice And Figs

Cook the rice the same as Boiled Rice, adding just before placing in the cooker a cup of figs which have been washed, stemmed and cut into small pieces. Dates may be used in the same manner.

Rolled Wheat

1 cup wheat 2½ cups water

1 teaspoon salt

Have the water boiling directly over the fire. When it boils rapidly stir the cereal in with a fork to prevent lumping. Let it boil slowly five minutes; place in the cooker and let it remain for four or five hours, or over night.

Cream Of Wheat

½ cup cream of wheat 3 cups water

½ teaspoon salt

Cook the same as Rolled Wheat.