2. Have the water boiling when the grain is introduced, but do not
allow it to boil for a long time previous, until it is considerably
evaporated, as that will change the proportion of water and grain
sufficiently to alter the consistency of the mush when cooked. Introduce
the grain slowly, so as not to stop the sinking to the bottom, and the
whole becomes thickened. If the grain is cooked in a double boiler, this
first boiling should be done with the inner dish directly 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.