Oatmeal Mush, with Baked Apples.

1/2 c. coarse oatmeal. 2 c. boiling water.

1/2 tsp. salt.

Pick over the oatmeal, put it with the salt and boiling water into the upper boiler. Place the upper boiler on the stove and boil rapidly 10 m. Stir occasionally with a fork; then place it over boiling water, and cook from 40 m. to 1 h. Serve with baked or steamed apples, and milk and sugar.

Fine hominy and granulated wheat are cooked in the same way, but they require only three times as much water as meal.

Whole or cracked wheat requires five times as much water as meal, and should cook four or five hours.

Steamed RICE.

1/2 c. rice. 1 c. boiling water.

1/2 tsp. salt.

Pick over and wash the rice in three or four waters. Put it with the boiling water and salt into the top of the double boiler. Steam for 20 m., or until tender. Serve as a pudding, with boiled custard, or as a breakfast dish with poached eggs.

Boiled or Soft Custard.

1 c. milk, scalded. 1 tbsp. sugar.

1 egg. 1/2 tsp. flavoring.

Beat the egg to a froth, add the sugar, and a spk. of salt; mix well; add the scalded milk, and stir over boiling water till it thickens. Strain at once, and when cool add the flavoring. Serve alone or as a sauce with rice.

Coddled or Poached Eggs.

1/4 c. milk, scalded.

1 egg.

1 tsp. butter.

1 ssp. salt. 1/2 ssp. pepper.

Beat the egg slightly, add milk, butter, salt, and pepper. Stir over hot water till it is quite thick. Serve hot, on toast or rice.

Steamed Apples.

Wipe, core, and pare the apples. Place in a steamer and cook until soft.

Steamed Potatoes.

Wash and pare the potatoes. Place in the steamer and cook about 30 m., or till they are soft.

Questions on Lesson IV.

1. What kinds of food are usually cooked over boiling water ?

2. What is a double boiler ?

3. What is a good substitute for a double boiler ?

4. How does the heat reach the food in a double boiler ?

5. What is steaming ?

6. Which do we do, - pare, or peel, an apple ; a banana ; a squash ; an onion ?

7. What is gluten ?

8. Why not bake oatmeal as we baked potatoes ?

9. Why is it necessary to measure the water in cooking oatmeal ?

10. Why do we put it into boiling water?

11. Why do we cook it slowly after the first ten minutes ?

12. How much water will be required to cook one cup of rice ?

13. What is cream ?

14. What is casein ?

15. Why does milk boil over the pan more quickly than water ?

16. What is the safest way to heat milk ?

17. What is custard ?

18. What are the substances which we need in our daily food ?

19. Does any food contain them all?

20. What foods contain them in nearly the right proportions?

21. Why can we not live on rice alone ?

22. Why can we not live on eggs alone ?