Yummm . . . Dad is having a cup of warm gravy for lunch. I’m new to making biscuit gravy from a mix, and am careful to follow Step 2: “Blend Biscuit Gravy Mix with ½ cup cool water. Mix or whisk until lump free” (italics mine).
I remember latching on to the lump-free philosophy when I was ten years old. Mom was reading one of my favorite Newberry Medal books, The Witch of Blackbird Pond, aloud in the evenings. The main character, sixteen-year-old Kit, was learning to make cornmeal mush, and chose to speed up the process by pouring cornmeal into the boiling water all at once, rather than a little at a time. The author wrote that Kit “learned her mistake when the lumpy indigestible mass was ladled into her wooden trencher.” I filed the cooking scenario away in my mind under “add gradually + stir well = no lumps.”
But I’m older and wiser now. I now know there are people out there who prefer lumps, because I read about them on the back of the Cream of Wheat box. Kraft, maker of Cream of Wheat, tells exactly how to make those lumps.
“Like your Cream of Wheat lumpy? Boil water as directed. Add cereal without stirring. Return to boil; then stir. Reduce heat to low; proceed as directed on package.”
Maybe Kraft got those directions from Kit? As for Hannah, I’m advising her to assume nothing on this lump issue. She is probably safe in making lump-free gravy, but when cooking up a pot of Cream of Wheat, it would be wise of her to ask her guests, “Do you prefer it lumpy?”