Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, or sliced and fried like corn mush.
Oat-Meal Mush. To two quarts boiling water, well salted, add one and a half cups best oat meal (Irish, Scotch, Canadian or Akron are best); stir in meal by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cook three hours without stirring. While stirring in meal put inner kettle directly on stove. (Cook in a custard-kettle with water in outer kettle). To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfast-dish, especially for growing children, who need bone and muscle-producing food. To be wholesome it must be well cooked, and not the pasty, half-cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers,, who should eat oat-meal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stomach. In lieu of a custard-kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours.