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.