The Barre daily times. (Barre, Vt.) 1897-1959, 1913-02-22
Oatmeal in Variety of Forms.

Good oatmeal is a highly nutritious
! food, and its assimilating properties
are unsurpassed. Oatmeal should be
taken often in place of meat and po-
tatoes at breakfast, says a writer for
the Pictorial Review.
Oatmeal Bread Two cupfuls of oat-
meal, one-half cupful of molasses. one
teasponful of salt, one cake of Yeast.
one-half cupful of warm water, whole
wheat -four.
Boil the oatmeal as for porrdge When
cool, add the salt and molasses. Dis
solve the yeast in the warm water and
all that. Stir in enough wheat -four
to make a stiff dough; then put into
two well creased pans and stand in
a warm place till very light. Bake in
a hot oven for one hour and a quarter
Do not cut until the following day. But
ter each slice before cutting it from
the loaf, and then cut as thin as pos
sible with very sharp knife.
Oatmeal Muffins-One cupful of cooked
oatmeal, one cupful of milk, one table,
spoonful of melted butter, one half cup
full of sugar, three teaspoonfuls of bak-
ing powder, one-half teaspoonful of salt,
one cupful of flour and two eggs.
Stir together thoroughly the flour. sug-
ar, baking powder and salt. Add the
milk, eggs and butter to the warm oat.
meal, and stir in the flour. Put into
buttered and Toured muffin pans and
bake in hot oven for thirty minutes.
If cold, cooked oatmeal is used less
flour will be required, and the oatmeal
should be mixed with flour.
Oatmeal Crisps-One cupful of oat-
meal, one cupful of boiling water. one
cupful of graham flour. one-quarter tea.
spoonful of salt. Pour the boiling wa
ter over the oatmeal, let stand until
cool. Then add the salt, and knead in
the graham flour thoroughly. Roll thin.
cut into strips and bake in moderate
oven. These will keep well for some
time. They are liked especially by chill
lren for their lunches.
Oatmeal Paneakes-One and one-half
,upfuls of oatmeal porridge, one and
'ne-half cupfuls of sour milk, one cup
iul of -four, salt, one egg. one teaspoon.
'ul of baking soda. Beat the egg thor
,ughly and add the sour milk Dis
olve the soda in tablespoonful of
lot water and stir into the mixture.
Add the flour and oatmeal porridge Fry
ike ordinary pancakes, and serve at
nee with butter and sugar.
Oatmeal Pudding-One cupful of oat
neal, two cupfuls of milk, one-half cup
ul of sugar one-quarter teaspoonful of
alt, one-quarter teaspoonful of grated
utmeg and four eggs. Soak the oat-
neal in water for twelve hours; then
rain. Boil the milk and pour over the
neal and add the sugar. salt and nut.
leg. Beat the yolks and whites of the
ggs separately. Add the yolks to the
fixture and pour it into a buttered pud-
ing dish. Bake until firm. When coll,
over with meringue made with the
hites of the eggs, and brown slightly
the oven.
Oatmeal Fruit Bars-Three cupfuls of
ncooked oatmeal, four eupfuls of whole
heat flour, one and a half cupfuls of
Igar, one cupful of seeded raisins, one
aspoonful of baking soda, one and one
IF teaspoonfuls of salt, one cupful of
elted butter. Mix all ingredients well
'gcther and add enough cold water
make stiff dough. Roll ont as thin
possible and cut in long bars. Then
Y on creased baking tins and bake in
Il oven.
Dorothy Dexter.