Oatmeal Porridge

Oatmeal Requires To Be Cooked Until Very Soft, But Should Not Be Mushy

The ordinary rule is to put a cup of meal into a quart of salted boiling water (a teaspoonful of salt), and let it cook in double boiler the required time. It is well to keep the pan covered until the oatmeal is cooked; then remove the cover and let the moisture evaporate until the oatmeal is of the right consistency. It should be moist enough to drop but not run from the spoon. It should be lightly stirred occasionally to prevent its sticking to the pan, but carefully, so as not to break the grains.

If carefully cooked, the sides of the pan will not be covered with burned oatmeal, and so wasted.

Oatmeal Gruel

Boil Two-Thirds Of A Cup Of Well-Cooked Oatmeal In One Cup Of Boiling Water Fifteen Minutes

Add an equal amount of milk, a few grains of salt and a grating of nutmeg. It may be served strained or unstrained.

Oatmeal Mush With Apples

Core Apples, Leaving Large Cavities; Pare And Cook Until Soft In Syrup Made By Boiling Sugar And Water Together, Allowing One-Half Cup Of Sugar To One And One-Half Cups Water

Fill cavities with oatmeal mush; serve with the syrup in which the apples were cooked.

Corn-Meal Mush - Sprinkle with the hand a pint of corn-meal into boiling salted water, a little at a time. Cook for two hours over a slow fire. If the corn-meal is soaked overnight, just add it to boiling salted water the following morning and cook for an hour over a slow fire. This may be eaten cold or hot, with milk or with butter and sugar or with syrup.

Corn-Meal Muffins 1 cup corn-meal

1/2 cup flour

1/2 teaspoon salt

6 level teaspoons baking-powder

1 cup milk

1 tablespoon butter or melted drippings

Mix well the corn-meal, flour, salt and baking-powder. Stir in milk and add butter or melted drippings. Bake in hot oven for 20 minutes. You can use greased muffin-pans or bake it in one loaf.

Fried Corn Mush

Pour Well-Boiled Corn-Meal Mush Into A Bread-Tin Or A Dish With Straight Sides

After it is cold cut into even slices and fry so that a crisp crust is formed on both sides.

Corn-Meal Mush With Cheese - Instead of being fried, the slices of mush can be browned in a greased pan in the oven. They can also be made into a savory dish to be eaten with bread, by sprinkling them with grated cheese and a little salt, pepper and finely minced parsley. Place in the oven to melt the cheese.