over the fire, and when the grain has thickened or become “set,” as it is termed, the dish should at once be placed in the outer boiler, the water in which should be boiling.  It will then require no further care during the entire cooking, safe to keep the outer boiler filled and the water boiling.  If the grain is to be cooked in a steam-cooker, as soon as set it may be turned into a china or an earthen dish, suitable for use on the table, and placed at once in the steamer to complete the cooking.  If an ordinary kettle is used, it is well to place it upon an iron ring or brick on some part of the range were it will just simmer, for the remainder of the cooking.

3.  Stir the grain continuously until it has set, but not at all afterward.  Grains are much more appetizing if, while properly softened, they can still be made to retain their original form.  Stirring renders the preparation pasty, and destroys its appearance.  Grains cooked in a double boiler will require no stirring, and there will be little danger of their being lumpy, underdone on top, and scorched at the bottom, as is so often the case when cooked in a single boiler.

4.  Cook continuously.  If it be necessary to replenish the water in the outer boiler at anytime, let it be done with water of boiling temperature.  If it is desired to have the mush quite thick and dry, the boiler should be left uncovered during the latter part of the cooking.  If preferred moist, keep the cover on.

In the preparation of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water.  This prevents the tendency to cook in lumps, so frequent when 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 moistening.  The other directions given for the whole or broken grains are applicable to the ground products.

GRAINS FOR BREAKFAST.—­Since hasty preparation will not suffice for the grains, they cannot be conveniently cooked in the morning in time for breakfast.  This difficulty may be obviated by cooking the day previous, and reheating in the following way:—­

Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight.  If cooked in a porcelain-lined or granite-ware double boiler, it may be left undisturbed, if uncovered.  If cooked in tin or iron, turn the grain into a large earthen or china dish.  To heat in the morning, fill the outer boiler with boiling water, place the inner dish containing the grain therein, and steam until thoroughly heated.  No stirring and no additional liquid will be necessary, and if placed upon the stove when beginning the preparations for breakfast, it will be ready for serving in good season.  If the grain has been kept in an earthen dish, it may best be reheated by placing that inside the steam cooker or an ordinary steamer over a kettle of boiling water.