If oatmeal or any grain is boiled
in a single saucepan, it forms, no matter how often it is stirred, a thick
crust on the bottom; and, as _never to stir_ is a cardinal rule for all
these preparations, let the next one be, a double boiler.
Add a teaspoonful of salt to the quart of water in the inside boiler. Be
sure it is boiling, and then throw in one even cup of oatmeal or crushed
wheat. Now _let it alone_ for two hours, only being sure that the water in
the outside saucepan does not dry away, but boils steadily. When done,
each grain should be distinct, yet jelly-like. Stirring makes a mere mush,
neither very attractive nor palatable. If there is not time for this long
boiling in the morning, let it be done the afternoon before. Do not turn
out the oatmeal, but fill the outer boiler next morning, and let it boil
half an hour, or till heated through.
COARSE HOMINY.
Treat like oatmeal, using same amount to a quart of water, save that it
must be thoroughly washed beforehand. Three hours' boiling is better than
two.
FINE HOMINY.
Allow a cupful to a quart of boiling, salted water. Wash it in two or
three waters, put over, and boil steadily for half an hour, or till it
will pour out easily. If too thin, boil uncovered for a short time.
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