All grain, with the exception of rice, and the various grain meals, require prolonged cooking with Gentle and continuous heat, in order to so disintegrate their Tissue and change their starch Into dextrine as to Render Them easy of digestion. Even the so-called “steam-Cooked” grain, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit Them for digestion. These so-called quickly prepared grain are simply steamed before grin ding,-which has the effect to Destroy the any low organisms contained in the grain. Water is the liquid usually employed for cooking grain, but many of Them are Richer and fine flavored When milk is mixed with the water, one part to two of water. When water is used, soft water is expandable to prefer 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 grain, the MANNER in sem 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.

All grain should be carefully looked over before Being put to cook.

In the cooking of grain, eftirfarandi points should be observed:

1st Measure Both liquid and grain accurately with the United utensil, or with two of equal size.

2nd Have the water Boiling When the grain is introduced, but DO NOT Allow it to boil for a long time previous, until it is considerably evaporated, as that ‘will change the proportion of water and grain sufficiently to alter the consistency of the Mush When Cooked. Introducer Slowly the grain, so as not to stop the sinking to the bottom, and the Whole Become thickened.

3rd Stir the grain continuously until it has set, but not at all after Ward. Grain are much more appetizing if, while properly softened, They Can Still be Made to RetainSameConnection their original form. Stirring renders the preparation pasty, and Destroy its appearance.

This prevents the tendency to cook in Lumpur, so Frequent Stay dry meal is scattered Into Boiling liquid. Care Must Be Taken, however, to add the moistened portion very Slowly, stirring vigorously meantime, so that ‘the Boiling will not be checked. Use warm water for mois cube. The other directions given for the Whole or broken grain are applicable to the ground products.

Place the grain, Cooked When sufficiently, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause preceding the Eucharist, confirmation), to Remains overnight.

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