Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-10-23
HOMEMAKERS COLUMN.
Porridge Pointers.
fP. B. Walmsley.l

(P. B. Walmsley)
The use OF oatmeal porridge - .
breakfast item for family 10 economical.
| In our household Il 10 used BY oil, In
Guiding . two year.old and an eighty.
two. year-old.
| We purchase the faxed oats BY the
| 90 pound bag--the cheapest way-and
empty it into two -four tins. These
stand In Q corner of the kitchen ready
for use, mouse, dust and damp-proof.
The strong fiat covers make them like
little tables, 90 that the space they take
up 70 thus utilized.
Many people make bugbear OF por-
ridge. They take the long way In cook
ing 1t, and In cleaning the utensils.
They dread the time and trouble In
volved, which IL needlesely increased.
To use q single saucepan and have to
stir continually to prevent burning 10
the long way. so, too, Ii using q double
saucepan and partly boiling overnight.
t''to save time In the morning" And
generally the porridge tastes fiat with
the cooking by instalments.
For the shortcut method, use the
double saucepan In the morning. It In
haste, put about Q third only Of the
necessary water In the inner saucepan,
and about the Same In the outer one,
and place separately on the range, with
the lids on, when the kettle is put on.
The smaller quantity Of water will boil
more readily. When the water In the
inner saucepan Is boiling, pour In the
faxed oats, atirring It In with wooden
spoon; add the remainder of the water
needed from the kettle; leave the por-
ridge q little while till it boils again,
then place the inner saucepan In the
outer one. fret filling that mp to the
right amount; add teaspoonful of salt
and stir in.
Then, with an occasional stir, the por-
ridge will cook in about twenty minuter.
OF course, keep the lid on. Before stir.
ring In the faxed oats, get out the por.
ridge plates, and you can lay the spoon
on these TO avoid messing the table.
Serve from the saucepan to the plate In
the kitchen, always replacing the lid.
Immediately after serving out the last
porridge, fill up the saucepan with water
right up to the brim, and replace lid.
leaving In same position on the range.
Many people leave the saucepan lying
just any where, or simply put only q
little water in, and perhaps no lid on 1t,
and call that "puttipg 1t to soak" They
lay up trouble for themselves in scraping
of the hardened sides OF the saucepan
By filling the saucepan you avoid that
When washing up, leave the saucepan
till after the plates, etc. You generally
want more hot water at the tail-end oil
the job, for dishes which are greasy, etc
You find it all ready in the saucepan, a,
the opportune moment. Pour of the
water gently into the dishpan, finish
your dishes, and then tackle the empty
saucepan, which will then be literally q
soft" job instead Of q hard one. II
will soon be ready to be put away ill
NEXT morning.
| We reckon about half cup of faxed
oats Tor each person. That makes
good plateful. SO II our numbers vary
we always know The quantity required
Guessipg the quantity BY handfuls, etc.
lis uncertain and leads to waste, II toe
much, and dissatisfaction, If too little
And, by the way, the effect of oatmea
ON water is to soften II, and the house
wife will find that the oatmeal-t inctuted
water is most pleasant to her hands.