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(Cereals) - (The International Jewish Cook Book)

As oatmeal is ground in different grades of coarseness, the time for
cooking varies and it is best to follow the directions given on the
packages. The meal should be cooked until soft, but should not be mushy.
The ordinary rule is to put a cup of meal into two cups of salted
boiling water (a teaspoon of salt), and let it cook in a double boiler
the required time. Keep covered until done; then remove the cover and
let the moisture escape.

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Oatmeal to be palatable and wholesome should be thoroughly cooked,
that is, steamed over a hot fire two hours or longer. Use a double
boiler of agateware. Place in the upper half of the boiler about 5
cups of water and stand directly over the hottest part of the range.
When the water boils furiously, and is full of little bubbles (not
before), stir into the boiling water about 2 cups of oatmeal (if
porridge is liked rather thick), and about 1 teaspoonful of salt.
(Tastes differ regarding the thickness of porridge.) Let stand
directly on the front of the range, stirring only enough to prevent
scorching, and cook ten minutes, then stand upper part of double
boiler over the lower compartment, partly filled with boiling water;
cover closely and let steam from two to three hours. In order to have
the oatmeal ready to serve at early breakfast the following morning,
put oatmeal on to cook about five o'clock in the evening, while
preparing supper, and allow it to stand and steam over boiling water
until the fire in the range is dampened off for the night. Allow the
oatmeal to stand on range until the following morning, when draw the
boiler to front part of range, and when breakfast is ready (after
removing top crust formed by standing), turn the oatmeal out on a dish
and serve with rich cream and sugar, and you will have a good,
wholesome breakfast dish with the flakes distinct, and a nutty flavor.
Serve fruit with it, if possible. A good rule for cooking oatmeal is
in the proportion of 2-1/2 cups of water to 1 cup of oatmeal.
The cereals which come ready prepared are taking the place of the
old-time standby with which mothers fed their growing boys. If you
wish your boys to have muscle and brawn, feed them oats. To quote an
old physician, "If horses thrive on oats, why not boys who resemble
young colts?"
For example, look at the hardy young Scot who thrives and grows hearty
and strong on his oatmeal "porritch." Chopped almonds, dates or figs
may be added to oatmeal to make it more palatable. Use cup measuring
1/2 pint for measuring cereals as well as every other recipe calling
for one cup in this book.

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Oatmeal Porridge For Six Persons

To five pints of skim or buttermilk, add a couple of onions chopped

fine, and set them to boil on the fire; meanwhile, mix six

table-spoonfuls of oatmeal with a pint of milk or water very smoothly,

pour it into the boiling milk and onions, and stir the porridge on the

fire for ten minutes; season with salt to taste.

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