An insufficiently cooked grain, although it may be tasty, is not in a problem to be easily acted upon by the digestion fluids, as well as remains in effect left undigested to serve as a mechanical irritant. Water is the liquid usually utilized for food preparation grains, however most of them are richer as well as finer flavored when milk is mixed with the water, one part to 2 of water. No salt is needed, however if used in all, it is typically contributed to the water before mixing in the grain or meal. The amount of fluid called for varies with the various grains, the way in which they are milled, the method by which they are cooked, as well as the uniformity desired for the prepared grain, more liquid being needed for a gruel than for a mush. All grains should be very carefully looked over prior to being propounded cook. Present the grain gradually, so as not to quit the sinking to the base, and also the entire ends up being thick. In the preparation of all mushes with dish or flour, it is a great plan to make the product into a batter with a section of the liquid kept from the amount provided, before presenting it into the boiling water. This avoids the tendency to cook in swellings, so constant when dry meal is spread into boiling liquid. The various other instructions provided for the whole or damaged grains apply to the ground products.