Boiled Mush, to be Eaten with Milk.
1 quart boiling water.
2 cups Indian meal.
2 table-spoonfuls flour.
1 teaspoonful salt.
Wet up meal and flour in a little cold water. Stir them into the hot water, which should be actually boiling on the fire when they go in. Boil at least half an hour, slowly, stirring deeply every few minutes, and constantly toward the last. Send to table in a deep dish, but not covered, or the steam will render it clammy.
Eat in saucers, with cream or milk poured over it.
Oatmeal Porridge (for breakfast).
1 quart boiling water.
2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well.
Salt to taste.
Stir the oatmeal into the water while boiling, and let it boil steadily, stirring up frequently from the bottom, for at least three-quarters of an hour. Send to table in an uncovered deep dish, to be eaten with cream, and, if you like, with powdered sugar.
This is a wholesome and pleasant article of food. If you give it a place upon your regular bill of fare, you would do well to provide yourself with a farina-kettle expressly for cooking it.
Oatmeal Gruel (For Invalids).
2 cups Irish or Scotch oatmeal.
2 quarts water.
1 teaspoonful salt.
Set the oatmeal to soak over night in half the water. In the morning strain through a coarse tartelane bag, pressing through all the farinaceous matter that will go. Add the rest of the water with the salt, and boil down until it begins to thicken perceptibly. Let it cool enough to become almost a jelly, and eat with powdered sugar and cream.
It is very good for others besides invalids.
Milk Porridge. (Very nice.)
2 cups best oatmeal.
2 cups water.
2 cups milk.
Soak the oatmeal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well and serve. Eat warm, with or without powdered sugar.