Scientific cooking with scientific methods

i/j cup coarse oatmeal. Milk or cream. 3 cups boiling water. Salt to taste. Add salt to boiling water, then the oatmeal, and cook in double boiler for three and one-half hours. Strain, dilute with milk or cream, and strain again. Season, reheat and serve. Pounded Oatmeal Gruel. % cup coarse oatmeal. Milk or cream. 1 pint cold water. Salt to taste. Pound oatmeal un mealy and white-looking. Add one-third of the water, stir well, let settle, and pour off the water. Repeat twice, using the remaining water. Boil the mealy water in double boiler thirty-five or forty minutes. Season with salt, and dilute with milk or cream. This makes a very delicate gruel. Imperial Granum. 1 tablespoon Imperial % cup scalded milk, Granum. y. cup boiling water. Salt. Mix Granum with cold water to form a paste. Add to milk and water. Cook fifteen minutes in double boiler, and season. The milk can be increased. Clam Water. Wash and scrub one-half dozen clams, place in covered kettle with one-fourth cup water, and steam until shells open. Remove clams, and strain liquor through double of cheesecloth. Serve very hot or freeze to a mush. Mutton Broth. 3 pounds mutton (from 2 quarts cold water, neck). 3 tablespoons rice or barley. Salt and pepper to taste. Wipe meat well with wet cheesecloth, removing every particle of skin and fat. Cut into small pieces, and put into kettle with the bones, and cover all with cold water. Heat slowly to the boiling-point. Skim and season with salt and pepper. Cook until meat is cooked to pieces. Strain and remove fat. Reheat to boiling-point. Add rice or barley, whichever is to be used, and cook tender. If barley is used, it should be soaked overnight in cold water. Some nice bits of the meat can be served with the broth. Chicken Broth. Dress and clean chicken, remove skin and fat, and disjoint. Put in stewpan, cover with cold water, and heat slowly to the boiling-point. Skim and cook until meat is tender. When half done, season with salt and :a little pepper. Strain and remove all the fat (chicken fat is hard to digest). There should be three pints of the broth if it has been cooked slow enough. The simmering burner on the gas stove does this nicely. Reheat to boiling-point, and add two tablespoons of wellwashed rice that has been cooked five minutes, and cook until rice is soft. Oatmeal Mush. XU cup coarse oatmeal. 2 cups boiling water. Y2 teaspoon salt. Add salt and oatmeal to boiling water. Cook in double boiler for three or four hours. Serve with sugar and cream. Indian Meal Mush. 1 cup boiling water. 1 cup milk. 1/. cup Indian meal. 1/, teaspoon salt. Add salt to boiling water, and stir in the meal, being careful not to have any lumps. Cook three hours in double boiler. Serve with cream and sugar, or, if preferred, with maple syrup or with salt and thin cream. Rolled Oats Mush. % cup rolled oats. IY2 cups boiling water. % teaspoon salt. Add salt to boiling water, then add the oats and cook three-quarters of an hour in double boiler, and serve with sugar and cream. Raw Beef Sandwiches.