1 cup oatmeal. 4 cups water.

2 teaspoons salt. The coarsest oatmeal is the best and the least liable to burn. It is the dust in oatmeal that sticks and scorches on the bottom, if that is washed away the tendency will be very much lessened. A double bottomed kettle can be used if steam enough can be kept up, but generally mush seems better when cooked in a pot on a part of the range that is not very hot.

Boil the water two hours before the meal, put in the oatmeal, cover down and let simmer at the side. Watch to see that it does not boil dry but only stir it up when nearly done. Serve warm, with cold milk in another bowl.

Cost - with oatmeal 6c per pound - oatmeal mush 3c per quart or 3 large cups, milk 6; 3 cents each person.

Note. - This being such a cheap dish and the usual price ten cents, some restaurants serve a platter with an unstinted amount of mush and a pint of milk for that charge.

381 - Cracked Wheat Mush And Milk

The same as oatmeal but the wheat needs longer boiling - say 3 hours. It is better for a previous soaking in water.