Cereals

The directions given in packages of cereals do not allow enough time for cooking and do not give large enough proportion of water.

Cereals should be bought in small quantities and kept in covered glass jars.

Cornmeal Mush

1 quart water 1 cup cornmeal

1 teaspoon salt

Moisten cornmeal with cold water, then stir into salted boiling water. Wetting the cornmeal with cold water prevents it from lumping. Let boil a half hour or more, then place in fire-less cooker overnight or boil an hour or more.

Cream Of Wheat And Other Fine Cereals

5 cups water

1 cup cream of wheat

3 level teaspoons salt

Let salted water boil briskly, stir in cereal, being careful that it does not lump. If this occurs beat with Dover egg-beater. Cook thirty minutes. Rolled Oats, Wheat Flakes and Cream of Barley mush are prepared in the same way, or may be cooked in fireless cooked with or without the heated disk.

Fireless Cooker Cracked Wheat Mush

1 cup cracked wheat 5 cups cold water

3 level teaspoons salt

Prepare at night. Put ingredients into small cooker kettle, let come slowly to boiling point and boil fifteen minutes. At the same time have iron cooker disk heating over flame. Have ready the large cooker kettle partly filled with boiling water. After covering small kettle, put it into large one and allow to boil two or three minutes, then place on hot disk in cooker and cover immediately. In the morning reheat mush and serve.

Large Hominy

Wash one pint of dry hominy, cover with water, soak overnight and in the morning put over slow fire. As fast as water is absorbed add fresh boiling water. Cook about five hours. When done hominy should have absorbed all the water, season with salt, pepper and butter.

Steel-Cut Oats Mush

1 cup steel-cut oats 5 cups cold water

3 level teaspoons salt

Cook in fireless cooker as directed for cracked wheat mush, or from three to six hours on top of stove, stirring and adding hot water as required.