2 gallons water (2 to 2 1/4)
2 ounces salt (3 tbsp)
2 pounds cream of wheat or oatmeal cereal (granular or flaked)
Servings: 50
1. Measure water into steam-jacketed kettle or heavy stock pot. Add salt and bring to a rolling boil.
2. Stir dry cereal gradually into boiling water, using wire whip. Stir until some thickening is apparent. Reduce heat and cook until cereal reaches desired consistency and raw starch taste has disappeared.
3. Cereal should be thick and creamy but not sticky.
Granular cereals may be mixed with cold water to separate particles and prevent formation of lumps.
Do not stir excessively; overstirring or overcooking produces a sticky, gummy product.
1 lb raisins may be added to cereal the last 2 minutes of cooking.
VARIATION:
Rice and Raisins. Cook 8 oz rice (2 lb cooked) according to directions. Heat 1 gal milk. Add cooked rice, 8 oz softened raisins, 12 oz granulated sugar, and 2 Tbsp cinnamon.
2 ounces salt (3 tbsp)
2 pounds cream of wheat or oatmeal cereal (granular or flaked)
Servings: 50
1. Measure water into steam-jacketed kettle or heavy stock pot. Add salt and bring to a rolling boil.
2. Stir dry cereal gradually into boiling water, using wire whip. Stir until some thickening is apparent. Reduce heat and cook until cereal reaches desired consistency and raw starch taste has disappeared.
3. Cereal should be thick and creamy but not sticky.
Granular cereals may be mixed with cold water to separate particles and prevent formation of lumps.
Do not stir excessively; overstirring or overcooking produces a sticky, gummy product.
1 lb raisins may be added to cereal the last 2 minutes of cooking.
VARIATION:
Rice and Raisins. Cook 8 oz rice (2 lb cooked) according to directions. Heat 1 gal milk. Add cooked rice, 8 oz softened raisins, 12 oz granulated sugar, and 2 Tbsp cinnamon.
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