Mix together 2 tablespoons of oatmeal, ^A teaspoon of salt, 1 tea- spoon granulated sugar and 1 cup of boiling water. Cook 30 minutes and strain through a fine sieve. Add 1 cup of milk and bring to boiling point. Gommeal Gruel. One quart of boiling water, 2 tablespoons of sifted commeal, a little salt. Cook 20 minutes, stir often; if too thick add hot water. Oat Flakes. Two coffee cups of oat flakes, 1 quart of boiling water, 1 tea- spoon of salt. Put water in double boiler with the salt, stir in the oat flakes. Boil 1 hour, stirring constantly. Serve hot with sugar and cream. To Cook Oatmeal. Take 1 large coffee cup of oatmeal and put in double boiler with 1 quart of cold water; simmer 9 hours. If water becomes too re- duced add enough hot water to thin the oatmeal and add 1 teaspoon of salt✪ Cream of Wheat 2 hours before it is done. Stir frequently with a granite spoon. Serve hot, with rich cream and sugar, for breakfast. Rolled Oats. Have freshly boiled water in double boiler, in proportion 1 part oats to 2 parts salted water. Boil 1 hour or longer. If oats become too stiff add a little boiling water and stir vigorously. Serve hot with rich cream and sugar for breakfast. The oats may be put in mold and served cold with cream and sugar, or decorate the top with strawberry preserves or fresh fruit and use as a light dessert for luncheon. Fried Oats. Mold oats in pudding dish; when cold cut in narrow thin slices. Dip in beaten yolk of 1 egg and fry on a greased hot griddle. Serve for breakfast. KENTUCKY RECEIPT BOOK. 355 HBNT5 P©R HOUSIBKEeFER; Egg used for covering croquettes may be the whole egg or only the white, never the yolk alone. Beat the egg till broken, but not light. Add 1 tablespoon of water for each white or 2 tablespoons for the whole egg. Mix well before using. Bread crumbs are much better for frying than cracker dust. All stale bread should be run through the meat chopper. Chop suet in a cool place, sprinkle with flour to prevent stick- ing. Add a few drops of rosewater to almonds to prevent their oil- ing when chopped. Raisins should be soaked in cold water before stoning them. Cover pickle jar with a large plate, then heavy brown paper to exclude the air ; pickle will then keep fresh for a long time. Never put the hands in* a jar of pickle, as it causes it to spoil. Use a per- forated spoon. In preparing meat salad mix with some of the dressing and let it stand for several hours, then add the rest when combining the salad. To keep tomatoes fresh for winter use take a large stone jar and fill it with nice ripe tomatoes (they must be perfect.) Take good cider vinegar, add as much water as vinegar. Have the tomatoes well covered, then put over a fresh cloth that may catch the scum- arising. Weight gently to keep the tomatoes under cover. When needed peel with a sharp knife. To Make Baking Powder. Two ounces cream of tartar, 1 ounce soda, 1 ounce cornstarch. Mix together and sift 4 times. Put in sealed jar. To Remove Mildew. Put green tomatoes and salt on the material, lay in the sun 1 day, then wash with soap and dry in the sun again. Curry Powder. Four ounces coriander seed, 3 ounces turmeric, 1 ounce black pepper, 1 ounce ginger, ^ ounce cardamon seed, % ounce cumin seed, y^ ounce cayenne pepper✪ Curry Powder. Dry ingredients and pound to a pow- der in a mortar. Sift and bottle. Can be used to flavor meat, sauces or soups. To Freshen a Room. A room that has become stuffy from constant use or from to- 356 KENTUCKY RECEIPT BOOK. bacco smoke may be rendered fresh and sweet by placing % an ounce of spirits of lavender and a lump of salts of ammonia in a wide mouth fancy jar or bottle. Leave it uncovered. This is a deodorizer and disinfectant, filling the room with a pleasant perfume. To Keep Eye-Glasses Clear. Rub the glasses with a soft potash soap every morning. After soap is applied the glasses can be polished bright.

AI-modernized reading of the original text

Mix together 2 tablespoons of oatmeal, ^A teaspoon of salt, 1 teaspoon granulated sugar and 1 cup of boiling water. Cook 30 minutes and strain through a fine sieve. Add 1 cup of milk and bring to boiling point. Gommeal Gruel. One quart of boiling water, 2 tablespoons of sifted commeal, a little salt. Cook 20 minutes, stir often; if too thick add hot water. Oat Flakes. Two coffee cups of oat flakes, 1 quart of boiling water, 1 teaspoon of salt. Put water in double boiler with the salt, stir in the oat flakes. Boil 1 hour, stirring constantly. Serve hot with sugar and cream. To Cook Oatmeal. Take 1 large coffee cup of oatmeal and put in double boiler with 1 quart of cold water; simmer 9 hours. If water becomes too reduced add enough hot water to thin the oatmeal and add 1 teaspoon of salt 2 hours before it is done. Stir frequently with a granite spoon. Serve hot, with rich cream and sugar, for breakfast. Rolled Oats. Have freshly boiled water in double boiler, in proportion 1 part oats to 2 parts salted water. Boil 1 hour or longer. If oats become too stiff add a little boiling water and stir vigorously. Serve hot with rich cream and sugar for breakfast. The oats may be put in mold and served cold with cream and sugar, or decorate the top with strawberry preserves or fresh fruit and use as a light dessert for luncheon. Fried Oats. Mold oats in pudding dish; when cold cut in narrow thin slices. Dip in beaten yolk of 1 egg and fry on a greased hot griddle. Serve for breakfast. HINTS FOR HOUSEKEEPER; Egg used for covering croquettes may be the whole egg or only the white, never the yolk alone. Beat the egg till broken, but not light. Add 1 tablespoon of water for each white or 2 tablespoons for the whole egg. Mix well before using. Bread crumbs are much better for frying than cracker dust. All stale bread should be run through the meat chopper. Chop suet in a cool place, sprinkle with flour to prevent sticking. Add a few drops of rosewater to almonds to prevent their oiling when chopped. Raisins should be soaked in cold water before stoning them. Cover pickle jar with a large plate, then heavy brown paper to exclude the air ; pickle will then keep fresh for a long time. Never put the hands in a jar of pickle, as it causes it to spoil. Use a perforated spoon. In preparing meat salad mix with some of the dressing and let it stand for several hours, then add the rest when combining the salad. To keep tomatoes fresh for winter use take a large stone jar and fill it with nice ripe tomatoes (they must be perfect.) Take good cider vinegar, add as much water as vinegar. Have the tomatoes well covered, then put over a fresh cloth that may catch the scum arising. Weight gently to keep the tomatoes under cover. When needed peel with a sharp knife. To Make Baking Powder. Two ounces cream of tartar, 1 ounce soda, 1 ounce cornstarch. Mix together and sift 4 times. Put in sealed jar. To Remove Mildew. Put green tomatoes and salt on the material, lay in the sun 1 day, then wash with soap and dry in the sun again. Curry Powder. Four ounces coriander seed, 3 ounces turmeric, 1 ounce black pepper, 1 ounce ginger, ^ ounce cardamon seed, % ounce cumin seed, y^ ounce cayenne pepper. Dry ingredients and pound to a powder in a mortar. Sift and bottle. Can be used to flavor meat, sauces or soups. To Freshen a Room. A room that has become stuffy from constant use or from to- bacco smoke may be rendered fresh and sweet by placing % an ounce of spirits of lavender and a lump of salts of ammonia in a wide mouth fancy jar or bottle. Leave it uncovered. This is a deodorizer and disinfectant, filling the room with a pleasant perfume. To Keep Eye-Glasses Clear. Rub the glasses with a soft potash soap every morning. After soap is applied the glasses can be polished bright.

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