The housewife will be able to tell quickly from a recipe just
what ingredients and utensils she will need, and by following the plan
here suggested and illustrated she will find that her work can be done
systematically and with the least expenditure of time.
24. FIRST STEPS IN THE PROCESS OF COOKING.--While cereals may be cooked
in a variety of ways, the first steps in all the processes are
practically the same. In the first place, the required amount of water
should be brought to the boiling point, for if the water is boiling the
cereal will thicken more rapidly and there will be less danger of lumps
forming. Then salt should be added to the water in the proportion of 1
teaspoonful to each cupful of cereal. Next, the cereal should be stirred
into the boiling salted water slowly enough to prevent it from forming
lumps, and then, being constantly stirred, it should be allowed to cook
until it thickens. The process up to this point is called _setting_ a
cereal, or grain. After the cereal is _set_, it may be boiled, steamed,
or cooked in the fireless cooker, but the method of cookery selected
should be chosen with a view to economy, convenience, and thoroughness.
The terms _setting_ and _set_ should be thoroughly fixed in the mind, so
that directions and recipes in which they are used will be readily
understood.
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