Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1873-02-28
Oatmeal a. Food.
RECEIPTS FOR COOKING IT.

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RECEIPTS FOR COOKING IT.
We, Americans, are said to be nation Of
dyspeptics,-a people who feed upon fine
wheat breaq, with half the nutritious prop
critics thrown away, pastry. cakes, and all
kinds Of eondim snts abounding in sugar, but
ter, spices, etc, and thereby entail upon
ourselves all kinds Of diseases produced by
Indigestion, and Its attendant evils. Let US
propose an antidOte. Oatmeal is common
article of diet among our transatlantic
brethren, the English, Scotch and Irish but
it is very different article from the Ameri-
can, the grain being dried and husked bv
peculiar process, and then ground to three
degrees Of iineness. 1t viii keep and in
prove in quality during any length Of time,
and the more it Is pressed the better it be-
comes, while that manufactured in this
| country soon grows sour and unpalatable
The native country Of the oat Is quite un-
known, but all the cultivated species flourish
well in cold climates, and the wild oats of
California form quite crop for farm pur-
poses.
In Scotland, however, it arrives at greater
perfection than in any other country. The
first degree Of fineness is called groats then
it's ground again with the stones set closer.
and the yield is meal from the meal is
produced, by sitting, a finer meal which is
used for making oat-cakes or bannocks. and
the residue is the best for making the re-
nowned Scotch Varritch. which Is now so
much used IN Massachusetts for u breakfast
dish. 1t is boiled from three-quarters of an
hour to an hour, OF until every particle has
sweled and burst, and the whole becomes a
pultaceous mass. Thus prepared. and eaten
with cream or condensed milk. few more
wholesome dishes can be partaken Of bv any
man, or upon which harder DAYS work
can be done. Children of all ranks in Scot
land are brought up on this diet. which
Burns STYLES e. The hale some parritch. chief
of Scotia's food" One needs only to be-
come acquainted with the Scottish peasantrv.
with whom this is the chief article of sub
sistence, to become convinced that it is "A
most desirable food, giving stamina TO the
whole muscular system, and making the
body strong and hardy and capable Of en-
during a great deal of fatigue As we
stated above, this porridge or pudding made
Of oatmeal has become within few years
popular breakfast dish at the tables of the
rich, bat the purpose Of this article Is to
urge its use upon the many classes Of me
chanics in our midst who live upon super
fine wheat bread, potatoes, meat. and q va
riety of condiments which do not give sufi-
cient tone to their physical powers 1t
would give them a much more wholesome
and nourishing breakfast than they can OBJ
tain from coffee, tea, bread and butter. meat
and potatoes, and even if they do eat all
these things, let Us beg Of them to eat also
platetul Of oat meal pudding, with milk, or
molasses if they prefer it. 1t is diet par
ticulariy adapted to the dyspeptic, as it is
most easily digested.
Raw cat meal is often eaten bv the High
landers, although we should hardly call it
raw, for il has been kiln dried. while two
teaspoonfuls Of the meal stirred into a tumb-
Ter Of water really makes palatable drink,
and in all feyerish eases i decidedly refresh
ing and cooling. In large establishments
where men are forced to work in great heat,
this drink is great fayorite Two and
half pounds Of oat meal are stirred into
pail Of cold water, and the drinking Of it Is
supposed to eountemct the exhausting in
huence of perspiratiOn. and although un-
stimulating it Is at once nourishing and salts
flying. 1t has long been in use in the vast
IRON toundries and glass factories on the con-
tinent of Europe
DAT MEAL roREIDcE.
Take SIX table-spoonfuls Of meal and
soak it over night in a pint and a half of
water in the morning stir it up well. and
place the pail into a kettle of boiling water;
let it boil for half an hour, as hard as posi-
hle then stir in cupful Of milk. and boil
ID minutes. Season with salt and eat with
cream and sugar. If soaked over night, it
requires much less cooking. \ large supply
can be made in cold weather, for it warns
over as good As when fresh. 1t can also be
made withou. the addition of milk
CNTERNENTED DAT CAKE.
Soak one pint of meal in one pint Of but
termilk, over night next morning add one
small teaspoonful of saleratus. dissolved in
water, and wheat -four enough to roll out in
thin cakes bake on fat tins in n hot oven.
oAT MEAL BREAKFAST cAKE.
Take one pint of oat meal, and pinch of
salt, and Just warm water enough to stir
into batter, like gridde cakes. Pour into
a shallow baking pan, and bake for 20 min
uteS in a hot oven. But If in a cold morn
ing your oven refuses to heat, turn your
batter into spider or frying-pan set It On
the top Of the stove, cover closely, and bake
it - minutes. Break open the cake land
spread with butter, and you will find it quite
toothsome. Or, if you prefer, bake it in
small cakes on the griddle, first putting in Il
handful of wheat -four and little more
water. The cold porridge makes delicious
griddle cakes
DAT MEAL cRAcENELs, OR SCOTCH BANNoCxs.
Take the finest quality of meal and stir it
in barely enough water 10 wet it through add
a pinch of salt; let it stand for 10 minutes
to swell then roll it out quarter Of an inch
in thickness, first Touring the board and pin
with wheat flour cut it with biscuit cutter,
and bake in Il moderate oNen. rs these cakes
will burn nquickly and only require to be Of the
ightest brown. These viii snap easily between
the fingers, and are delicious for lunch, and
when prepared and baked Just right, they
have pleasant nutty favor that is very
agreeable, and require M butter TO make
them palatable. Put into 4 close jar, they
will keep for several months In the High
lands they preserve their bannocks in the
barrels of oatmeal, and keep them a year
or 50.
oAT NEAL AND CoCoA-NCT CRACESELs.
Oat meal mixed with grated cocoa-nut
produces very attractive cake to both old
and young Take three heaping table spoon
iuls Of grated coooa-nut, or two Of the pre-
pared - dessicated" c0cOa-nut add to it
halt pint Of the finest oat meal. and two
heaping table-spoonfuls Of sugar stir into
it one gill of boiling water and mix them thor
oughly together turn out on the rolling
board, well Toured, and roll it as thin and
cut out as for common cracknels put bit
of citrOn and half dozen currants into
each cake, sticking them into the dough.
Bake in slow oven, and watch carefully
lest they brown a shade too deep. To make
them crispy, let them stand a day in an un-
covered dish. 4 very palatable pie crust
can be made from the dough of oat meal
eraeknels by wetting it little thinner or
in preparing it, add Just half the measure Of
the meal in hot water. Add no butter or
lard, simply little salt roll out thin, and
make the pies of cooked fruits, as this kind
of paste bakes very quickly, and if the food
requires cooking, it would become too hard
and brown. Most persons who eschew all
kinds of pies can eat those made with oat-
meal without fear or trembling, and they
will soon learn to oconsider oat meal an inyalu-
able addition to their tables.-S. o. J. an
Springfield Republican.
PRESIDENT GRANT AND TIE PUBLIC Mon
kYs.-President Grant stands guard over
the doors of the Treasury in a way calcu-
lated to excite the unmixed admiration and
qualification of every one who believes that