If carefully cooked, the sides of the pan will not be covered with burned oatmeal, and so wasted.
Oatmeal is very good cold, and in summer is better served in that way. It can be turned into fancy molds or into small cups to cool, and will then hold the form and make an ornamental dish.
CRACKED WHEAT
Add to three cupfuls of water a half teaspoonful of salt; when it boils add a half cupful of cracked wheat, and let it cook uncovered until the water is nearly evaporated; then add three cupfuls of hot milk; cover and cook until the wheat is soft; then uncover and cook to the right consistency. It should be quite moist. Stir it carefully from time to time while it is cooking, but with care not to break the grains.
Turn into molds to harden, and serve cold with sugar and milk.
CORNMEAL MUSH
Sprinkle with the hand a pint of cornmeal into rapidly boiling salted water, stirring all the time. Cook for half an hour; or mix the cornmeal with a pint of milk and teaspoonful of salt and turn it slowly into a quart of boiling water; cook for half an hour, stirring constantly. This may be eaten cold or hot, with milk, with butter and sugar, or with syrup. When cold it can be cut into slices and browned on both sides in a sauté-pan, and used as a vegetable dish, or as a breakfast dish, and may be eaten with syrup.