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.