Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-01-25
WRITTEN FOR THE pagPArcH.I

WRITTEN FOR THE DqsPArcH.I
As matter of some concern to the BUSH
ness world it has lately been announced that
some five of the largest manufacturers of
oatmeal in the United States have formed q
combine, called in commercial parlance the
| Oatmeal Trust. Such combinations, it il
commonly believed, are primarily formed
with the object of raising the market price
of their produce, or possibly, we should say,
OF regulating and controlling the output so
that the consumer shall pay what the trust
chooses to demand.
When this fact became known but the
other day it was, as bit of news, COM
mented on by newspapers, ard extracts from
some of them at the time appeared in THE
| DISPATCH. A writer in one of these ex-
\ changes seems to have hailed the news with
the most pronounced expression OF satisfac-
tion, and he hopes that the trust may send
the price of oatmeal so high that no one
| will ever again be obliged to eat the
"wretehed stuff" for breakfast This gen.
tleman, one would conclude, had some per-
sonal cause of complaint, and have we'll
| grounded suspicion that his sentiments were
approved by legion.
DIR. Johnson's Sarcasm.
Of course, we are all familiar with DIR.
Johnson's not very amiable attitude toward
| the Scotch, and it is well known how, on
every opportunity, he stepped out of his
way to ridicule them. According to Bos-
! we'll he has associated together the two
| terms ''oats" and "Scotchmen'' in such a
variety of instances as to make item both
| peculiarly conspicuous. In his dictionary
he defined oats as "a grain which, in Eng.
land, is generally given to horses, but in
Scotland supports the people" 1t was LORD
| Elibank that, according to Walter Scott,
made the happy retort, ''Yes,' % said he, ''and
where else will you see such horses and
| such men?"
1t has been the boast of the thoroughbred
Scotch and Irish that the men of their re.
! spective countries, whose food is largely
made up Of oatmeal, are the strongest ir
body and the clearest in mind; that is, tnai
! they are physically and organically healthy.
Carlyle, when he first met Macauley, sal5
| he was sure "the mon has been raised OF
| oatmeal" 1t is equally certain that it is
the almost unanimous observation of trav.
| elers that the women among the oatmeal
| eaters of both those countries have beauti
full, well-rOunded forms and fine, healthful
rosy compilations. The complexion of the
young Irish peasant girl is something to be
of Tom Moore might be suspected of having
been influenced by partiality and national
pride, but very lately Mr.. EdgarL Wakeman
and Mr.. Frank G. Carpenter, unprejudicee
| travellers, have adverted to the same circum.
stance.
Evidence of the Physicians.
Thus oatmeal, as primary article of diet
is recommended by very eminent physician
| to those Of their female patients who ar,
especially desirous of having or retainin.
| fresh and fine looks as well as of having
healthful and vigorous physique. Othe
| physicians recommend it on purely seien
| tiic principles, and with no uIterior objee
than that Of conserving health.
To the family in which economy and gooc
| food-the question OF money and of money
worth-are the main things to be consid
cred, the subject is to be presented ini
more practical view. In the matter of
liking or taste for certain food, our training
our prejudlces and our preferences are Ger
tainly very important factors. Thus we SET
| how even here in America a native of the
| Orkneys or of the Highlands retains hi.
liking for his porridge, and the IrishmaI
for his meal and potatoes. As to oatmea
| with as, it is not much wonder that the tasti
| for it and its usage should be so slow IN il,
progress. And, unfortunately, many have
perfect and legitimate right to designate
it 'wretched stuff" But may we ask who's
fault is it?
Needs Lots of Cooking.
OF farinaceous foods-we may take il OF
the best scientific authority-none is NOR,
healthful than oatmeal. DIR. Smith. in hi
treatise on foods, regards oatmeal as
stronger and better food than wheaton -four
He advises long cooking, which is neeessar,
to break the starch cells. The longer il
fba asiI 5t =
Oatmeal should be steamed for three or fou
hours, or, in the words of Mr.. John McCann
the manufacturer of the famous Irish oat
meal, known as the McCann brand "i
should boil until 1t stops fuff-fuffing."
rule to observe in cooking it is four meas
ures of water or milk to one of meal, salt t,
taste, and as little stirring as possible.
Oatmeal made into beverage-comnonl,
called oatmeal drinks wholesome anC
refreshing. 1t is the substitute for waite:
among many mill hands and among such a
are exposed to great bodily labor or TO un
due heat. 1t is simply made, and is regard
ed as safe drink for man, woman or chile
during the warm weather. A tablespoonful
of meal is stepped in glass of water, and i
a flavor is desired few drops of lemon juic,
NAV be added. The following recipes hops
will afford change for those who are tonC
of oatmeal:
OATMEAL GEMS.
Mix a pint of we1l-cooked oatmeal with
pint of sweet milk
Stir in the beaten yelks of two eggs, a tea
spoonful of salt and a tablespoonful Of melted
butter. r
then whip in the beaten whites.
Heat the gem pans. pour in the mixture snt
bake quick.
oAT CAKES.
Oat cakes, or bannocks. so commonly used ir
Scotland, are made simply from water anc
for about i've minutes in a slow oven.
The Scotch meal is considered the best fol
table use. 1t is cooked in less time than Other
brands from the fact that the oats are kilr
dried. This is q necessity on account of the
moist climate, which would render the mea
moldy.
FRIED OATMEAL.
Cut oatmeal musn into slices, ,dredge with fou
and try brown in drippings.
OATMEAL CUsTARD.
Soak . small cupful of oatmeal, and mix with
a duarr of milk ana fiye we'll beaten eggs.
Flavor to taste, and add little salt
Steam for two hours, and serve cold witt
cream and sugar.
OATMEAL PUDDING.
To uuart of boiling milk add pint of oat
meal.
Let soak over night, and next day, when
ready to make the pudding, STIR in two well
beaten eggs season with salt and steam for two
hours.
and salt ELLICE SERENA