Breakfast cereals may be boiled or dry-steamed, i.e., cooked in a double-boiler; the latter method requires longer time in cooking, but it is usually preferred, as less attention is demanded. A supply of water needs always be kept in the boiler. A general rule for cooking cereals is as follows: add a teaspoonful of salt to a quart of water boiling directly over the fire; into this stir about a cup of the cereal and, when the mixture boils, after all the cereal has been added, set over hot water and cook, without stirring, the requisite time. Whole grains of oatmeal require in cooking about six hours, hominy four hours, samp eight or more, cracked wheat two hours, Indian meal three to six hours, and rice about forty minutes. In cooking cereals from packages it is safe to double the time given in the directions on the packages.