Oatmeal

Ingredients

• Use about one cupful of oatmeal
• to each quart of water

Method

1. 1

   Salt and cook in a double boiler until thoroughly done, or if preferred it can be steamed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.

oatmeal or barley meal sifted with two teaspoon- fuls of baking-powder; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt, sifting in the oatmeal. Bake on a griddle. M. V. M. CORN-MEAL MUSH. Put two quarts of water into a kettle, let it come to a boil; now add a tablespoonful of salt and sift in through the fingers of the left hand fresh yeHow corn-meal, a handful at a time stirring constantly with a pudding stick, with the right; continue to stir and add meal until it is as thick as you can stir easily; stir it a while longer; let it cook at least twenty min- utes and it is ready for the table. To be eaten with milk. Martha Higbee. FRIED MUSH. Prepare as above, pour into a mold and when cold slice and fry in drip- pings to a golden brown. Serve for breakfast with maple syrup. Martha Higbee. GRAHAM MUSH. Make same as corn-meal mush; sift the flour and stir it gently into boiling water, stirring it all the time. M. H. PETTIJOHN MUSH. This is a breakfast food which can be procured at every grocery. It is excellent and appetizing; easy to make. Rule for making on each package. Mrs. White. CRACKED WHEAT— No. 2. Soak about one quart of cracked wheat over night in cold water. Then cook thoroughly in water slightly salted, using only the amount of water that the wheat will absorb. Emma B. 442 CEREALS AND FARINACEOUS DISHES, OATMEAL. Use about one cupful of oatmeal to each quart of water

Cook this with the app: pantry check, scaling, and the assistant.