The Myrtle Reed Cook Book

by Myrtle Reed

CREAMED OAT PORRIDGE

Soak two cupfuls of oatmeal in four cupfuls of water over night. In the morning, strain and boil the water thirty minutes. Scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk, add to the water, with a teaspoonful of butter and a half teaspoonful of salt. Boil up well and serve with cream and sugar.

BOILED RICE
(Hop Sing’s Recipe)

“Washee lice in cold water bellee muchee. Water boil all ready muchee quick. Water shakee lice—no burn. Boil till one lice all rub away in fingers. Put in pan all holee, pour over cold water bellee muchee, set in hot oven, make dry, eatee all up.”

BOILED RICE
(American Recipe)

Wash one cupful of rice in several waters. Sprinkle it, a little at a time, into eight quarts of slightly salted water at a galloping boil. Boil steadily for twenty minutes. Drain, toss carefully with a fork, and dry ten minutes in a hot oven.