Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-05-21
Oatmeal for Food.

Oatmeal for food in the family is rapidly
taking the place of other articles, especially
in the shape of porridge for breakfast. 1t Is
easily prepared, is very nourlshlng, and is
also cheap. No better or more wholesome
dish can be set before family than a smok-
ing dish of porridge; and used with plenty
of good fresh milk, and little sugar, it Is
eaten with great gusto in many Of our house
holds Daisy Eyebrlght," in the Country
Gentleman, gives the following directions for
preparing oatmeal in several ways
Oatmeal and invallds are closely associated
in the minds of many persons, who can hard
" be made to believe that it is far more
nutritious article for daily food than the
LOAF OF wheaton bread To be sure, we know
& at there are men il Scotland who Work out
on their bleak hills every day in the year,
with p, arcely any other food tnan that OBJ
tanned from their oaJ fields and their stall
wArI IOrms and sinewy muscles, bright eyes
and ruddy Umplexiun bear with SIS to the
betlIhiu ness oil tile ioUd, an its great SUPP
rioritv over the hot biscuit and irIed dough
nuts, which are the bane OF our turner's.
Yet We are not accustomed to either prepar-
ing OF eating 1t as IL daily ration. lt Is on
this account that desire to sing It's praises
through the Country Gentleman, which Is
read with eagerness aud pleasure from the
Att ntic to the Pdcic Slope. Scotch oat-
meal is an entirely d. ffereDt article irOIH the
American. because the meal IS prepared by d
peculiar process, and then ground To three
degrees of fneness. 1t improves in quality
by keeping, while that prepared Ill this
country becomes bitter and unpaldtahle; the
Closer 1t is packed away in bags and barrels,
the better 1t II keep. The first degree o.
fneness is called grOatS; then the meal Is
ground again with the stunes set closer, d
fine e ,ur OF meal is produced, and by Sitting
this, a still finer meal, which is used for
making banDucks, or Oatmeal cakes, while
the residue is bulled into parruct, which Ii
the universal dish OF Scotland, and is now
much esteemed at the tables OF those WIN
have been forced to e>chew the hot cakes OF The
United ates. This parritch Is what would
introduce at the tables vi every farmer in The
country, and when it is properly prepared
and eaten with cream If rich milk, few more
Wholesome OF tempting uis les can be eaten
aud lew upon which harder days work car
be accomplished. Children of all ranks ii
Great Britain are fed upon this diet, which
the poet Burns styles - The halesome par
ritcb, chief of Scotia 8 food This most de
sirahle meal gives strength to the who'll
muscular system, and renders it capable 0
enduring a great amount of manual AM
mental labor. 1t is quite as healthful for tn
student as the farmer-for the delicate lad
of fashion as for the hard handed washer
woman. ALI classes of mechanics would ais
be benefited by its use, for there is no doub
that the wheaton Loaf potatoes, meat an
the like do not afford them sufficient nutrl
ment. Many OF them are sad sufferers iron
dyspepsia and its attendant ills; and tbi
diet is particularly adapted to them, as it i
most easily dgested. Oatmeal is more sub
stantial food than even meat, and stu dent
say that it will give clearer heads and NOR
mental vi gor than even roast beef OF mutton
Besides, one does not tire of it, and for bot
breakfast and supper it is always welcome
and can be eaten with milk and sugar, c
butter and syrup, or with nothing but salt
It's particularly good also for most mother
upon whose nervous forces too great dt
mand is made, and the system fails to mair
tain Its equilibrium, and they become low
spirited and nervous, and the physician
cannot heal their diseases. Oatmeal require
to be cooked slowly, and the water must
boiling hot when 1t is stirred in. L give
few recipes for preparing various dishes froi
it:
OATMEAL PoRRIDGE.-Take one quart
boiling water in pail, and stir into it OF
pint OF oatmeal which has been soaked in or
pint of warm water over night Place tt
pail in a kettle of boiling water. and let
boil steadily for half an hour; then stir
one cupful of milk, and boil for ten or fiftee
minutes. Season with salt, AID eat wit
cream and sugar. This will warm over