Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
Oatmeal Cooked With Milk.


ness:
Oatmeal Cooked With Milk.
Put three and a half cups of milk in
the double boiler. and when it gets hot
stir in one cup Of oatmeal or oat fakes
Cook an hour. sailing to taste when
nearly done. This is an extremely
popular dish at Torquay, invalids con-
sidering 1t one of the most nourishing
foods that they can take. Half milk
and half water may be used instead of
all milk. Do not stir after the meal
commences to soften, for stirring
break the grains and tends to make it
pasty.
Baked Oatmeal.
This is an old style of cooking oat-
meal that cannot be improved upon.
Put half dozen cups of water in a
saucepan over the fire. When it boils
add a teaspoonful of salt and sift in a
cup Of coarse oatmeal Cook five or
ten minutes, stirring frequently with
a fork to prevent the meal settling and
sticking to the bottom. Then pour the
liquid mush into a deep pudding dish,
cover with an earthen lid. set in
large basin of water and bake two or
three hours in a moderate oven. This
can be done in the afternoon. Set
away in a cool place. and half an hour
before breakfast put the covered dish
in a pan OF hot water in the oven to
reheat.
While steam-cooked cereals lessen the
time necessary to cook them they are
more expensive than the uncooked ker-
nels and lack their sweetness.
Oatmeal and Peanuts for Breakfast.
Cut cold-cooked oatmeal or other
breakfast cereal into squares, dip in
beaten egg. roll in finely chopped pea
nuts and fry a golden brown in vege-
table oil or bacon drippings.
Nut Scrapple for Breakfast.
Sift together one cup of Indian meal,
half cup of hominy and half tea
spoonful of salt. Stir little by little
into double boiler containing about
a quart Of boiling water; then stir and
cook thoroughly until of a consistency
suitable for frying. Cook at least one
hour. and two is better. Take from
the stove and stir in one large cup of
hickory nut meats ground or chopped
fine. then turn into buttered pan.
Set away until cold and stiff. then slice
and fry for breakfast.
Nut Bread.
To one egg lightly beaten with one
add one cup of milk, one-half cup of
chopped nut meats, half teaspoonful
of salt and two cups of flour sifted
with two slightly rounded teaspoonfuls
of baking powder Beat we'll, pour
into buttered pans. let stand ten min
utes, then bake thirty or forty min
utes in q moderate oven.
Nut Bread No. 2.
Sift together one and one-half cups
of white flour, two cups Of graham
-four, one-half cup of cornmeal and
two teaspoonfuls Of baking powder.
Then add one-half cup each OF brown
sugar and molasses, one pint of sweet
milk. one cup of chopped walnuts and
one-half teaspoonful of salt and bake
in a rectangular pan for three-quarters
of an hour.
Goldfish Fritters.
This is an inexpensive but dainty
dish Have ready one cup of shredded
Goldfish gently in cold water about M
teen minutes, then cooled and drained.
Beat two eggs without separating. add
to them a half cup of milk and sufh-
client -four (about two-thirds of a cup)
to make a batter that will drop easily
from a spoon. Add a teaspoonful OF
chopped parsley. a teaspoonful OF bak-
ing powder and pc PIPER to season. Beat
hard, add the prepared fish and drop !
into smoking hot fat by the spoonful.
Serve with cucumber or lobster sauce.
Dreamed Finnan Haddie.
One tin had6ie or haddie and cod.
one-haIf pint Of cream. one well beaten !
egg. one level tablespoonful of butter |
Put cream or rich milk i'll saucepan !
and when almost at the boiling point /
stir in the butter and egg. AS soon as |
the sauce begins to thicken add the |
fish. separated from all bones and |
lightly broken apart with silver FORK.
season with paprika and more salt If !,
EMMA PADDOCK TELFORD.
To Save Gas.