This section is from the book "Every-Day Dishes And Every-Day Work", by E. E. Kellogg. Also available from Amazon: Larousse Gastronomique.
Heat a quart of water to boiling in the inner dish of a double boiler, sift into it one cup of coarse oatmeal, and boil rapidly, stirring continuously until it thickens; then place in the outer boiler, the water in which should be boiling, and cook three hours or longer.
Prepare the oatmeal as directed above, and stir in lightly, when dishing for the table, some sliced mellow and juicy raw sweet apples. Strawberry apples and other slightly tart apples are likewise excellent for the purpose. Well-ripened peaches and bananas may also be used if care is taken to preserve the slices whole, so that the dish may present an appetizing appearance. Both this and the plain oatmeal mush are best eaten with toasted whole-wheat wafers or some other hard food.
Soak a cupful of coarse oatmeal over night in a pint and a half of water. In the morning, beat the oatmeal well with a spoon, and afterward pass all the soluble portion through a fine strainer. Place the liquid in the inner dish of a double boiler, and cook for half an hour, or until thick enough to mold. Turn into cups, cool for fifteen or twenty minutes, and serve warm with cream or a dressing of fruit juice.
Take a pint of well-cooked oatmeal, add to it a pint of milk, or, better, part cream. Beat well together, and strain through a fine wire sieve. Turn the liquid into a saucepan, and boil for a few moments, until it is thick enough to drop from the point of a spoon; then turn into cups previously wet in cold water, and mold. Serve with a dressing of fruit juice or whipped cream slightly sweetened, and flavored with lemon.
Cook oatmeal or rolled oats with an additional cup or cup and a half of water, and when done, turn into cups and mold. Serve cold with a hot dressing.
This preparation of oats should be cooked the same as oatmeal, but requires only three parts water to one of rolled oats, when cooked in a double boiler.
Cold oatmeal which has been left over may be made into an appetizing dish by molding in alternate layers with nicely steamed tart apples, sprinkled lightly with sugar. Other cooked fruits, such as cherries, evaporated peaches, and apricots, may be used in the same way. A very pleasing dish is made by using between the layers ripe yellow peaches and plums sliced together, and lightly sprinkled with sugar.
Into a quart and a half of water, which should be boiling in the inner dish of a double boiler, sprinkle one cup, of rather coarse oatmeal. Boil rapidly, stirring meanwhile until the porridge is thickened; then place in the outer boiler, and cook continuously for three hours or longer. A half cup of cream added just before serving is a desirable addition.