This recipe will apply to all forms of rolled oats, Friends', Mother's, Heckers oatmeal and the "Rolled" or "Flaked" sold in bulk. All oatmeal is improved by soaking over night. Put oatmeal into the inner vessel of your double boiler, cover deep in cold water, put on a lid and set on the back of range at bed time. In the morning add boiling water, salt to taste, and draw to the front, filling the outer kettle with hot water. Cook steadily for an hr. and as much longer as you can. Many like it best boiled to a jelly. Never throw away oatmeal "left-overs." Cook again and yet again, always in a double boiler. Repeated cooking improves oatmeal. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Variation I

Put 1 qt. of water in the upper part of a double boiler, directly over the fire, bring to boiling point; add 1 level teaspoon of salt and sprinkle in carefully 6 tablespoons of Scotch, Irish or Steel cut oats. Do not stir, bring it again to the boiling point and put it at once into the under boiler, which has been partly filled with boiling water; cover and cook continuously for 6 hrs. If this is to be served for breakfast and there is a hard coal fire in the kitchen make it the last thing at night and place it where it will cook or keep very hot until morning. Where gas, wood or soft coal are used, cook it partly the day before. Put it over the fire while dinner and supper are being prepared, then lift the inner boiler and stand in a cool place. Next morning sink it into the Under boiler, which has been partly filled with boiling water, and heat without stirring. - Mrs. D. O. Dooley, Bensen, Ill.

Oatmeal Bouchie's (Left Over)

Pour left-over porridge in small custard cups and stand aside to cool, when ready to serve turn them out, scoop out the center, fill with berries or sliced peaches. Dust with powdered sugar and serve with cream, milk or soft custard. Canned fruits may be substituted for the fresh. - Mrs. Ernest D. Dean, Glenview, Ill.

Oatmeal Gruel

Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for 3/4 of an hr. Strain into a bowl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water and cook 1/2 hrs., and add 4 tablespoons cream; a grating of nutmeg may be used if desired. - Mrs. Frank Ferguson, Franklin, Ill.

Variation I

Add 4 tablespoons of oatmeal, and 1 sal(-spoon of salt to 1 pt. of water and boil directly over the fire for 30 minutes. Strain through a fine sieve, reheat and pour, while hot, into 1 egg well beaten. Whipped cream may be substituted for the egg. - Mrs. Frank Ferguson, Franklin, Ill.

Variation II

Take oatmeal mush left over or prepared for the purpose which is thoroughly done and kept in a tightly covered bowl. When gruel is needed, place some of the mush in a frying pan, add milk sufficient to thin it to the desired consistency and boil slowly for 5 minutes, stirring all the time. Add salt and serve. - Mrs. C. Buttercup, Bensen, Ill.

Oatmeal Mush With Apples

Core apples, leaving large cavities, pare and cook until soft in syrup made by boiling sugar and water together, allowing 1 cup of sugar to 1/2 cups water. Fill cavities with oatmeal mush; serve with sugar and cream. Berries, sliced bananas or sliced peaches are acceptable, served with any breakfast cereal. - Mrs. Alex. Drexel, Park Ridge, Ill.

Oatmeal Fruit Meringue (Left Over)

left-over oatmeal may be turned into a round mould and placed at once to cool. When cold turn it out and cut slices half an inch thick; put one slice in a round dish, put a layer of berries or sliced peaches on it, and on top of this another slice of oatmeal. Beat the whites of' 4 eggs until light, add 4 tablespoons powered sugar and beat until fine and glossy. Spread this meringue over the top of the fruit. Dust thickly with powdered sugar and stand in the oven until a golden brown. Serve with cream as a breakfast, luncheon or supper dish. - Mrs. H. B. Sanborn, Bartlett, Ill.