We cultivate literature on a little oatmeal.
1 cup rolled oats
2 cups boiling water
1/2 teaspoon salt
Add the oats and salt to the boiling water stirring constantly. Boil five minutes, then steam in a double boiler two hours.
6 tablespoons Wheatlet 2 cups boiling water
1/2 teaspoon salt
1/3 cup dates, stoned and cut in quarters
Add the Wheatlet and salt to the boiling water and cook two hours. Add dates or figs, cook two minutes more.
1/4 pound Scotch oatmeal
1 quart boiling water
1 teaspoon salt
Put the oatmeal and salt in a double boiler, pour on the boiling water, and cook for ten minutes, stirring all the time. Then cover and cook gently for four hours. Stir from time to time. Turn into a hot dish and serve with sugar and cream.
Apples cooked in any way may be served with oatmeal. They should be served with the mush, and sugar and cream poured over the whole.
1 cup cornmeal 1 teaspoon salt
1 cup cold water
2 1/2 cups boiling water
Moisten the cornmeal with the cold water, and turn immediately into the actively boiling salted water. Stir constantly until the mixture is set or thickened, and cook in a double boiler three to four hours.
White cornmeal cooked in buttermilk makes a dish which resembles cottage cheese in flavor. It should be served very cold with cream. In making it, allow one part of cornmeal to six parts of buttermilk, and one teaspoon of salt to each cup of meal.
That cheese combined with cereal foods makes a rational dish as regards the proportion of nutrients it supplies has been proved by dietitians. Cheese and some of the crisp "ready to serve" cereal breakfast foods is a combination which is common, the cheese being melted with the cereal food, or simply served with it.
There are many who relish a piece of cheese with the cooked cereal so commonly eaten for breakfast, and find such a combination satisfying to appetite and taste. Oatmeal or some other home-cooked breakfast cereal prepared with cheese is palatable, and such dishes have an advantage in that they may be served without cream and sugar. Since such a dish contains considerably more protein than the breakfast cereals as ordinarily served, it has a further advantage in that it may well serve as the principal item of a breakfast menu, instead of a preliminary to other courses. Such a combination as cereals cooked with cheese, toast, fruit, and chocolate, makes a palatable as well as nutritious breakfast.
A recipe for preparing oatmeal with cheese follows. Wheat breakfast foods, either parched or unparched, corn-meal, and hominy may be prepared in the same way.
2 cups of oatmeal
1 cup of grated cheese
1 tablespoon of butter 1 scant teaspoon of salt
Cook the oatmeal as usual. Shortly before serving, stir in the butter, and add the cheese, and stir until the cheese is melted, and thoroughly blended with the cereal.
The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired.