Add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal. Put in a steamer over a kettle of cold water, bring to the boil gradually, and steam two hours after it begins to cook.
OATMEAL JELLY
Soak one cupful of oatmeal over night in cold water to cover deeply. Add boiling salted water in the morning and boil several hours, adding more water as needed. Do not stir any more than necessary. When every grain is transparent and jelly-like, it is done. It is delicious served cold, with fruit and sugar, or with sugar and cream.
CREAMED OATMEAL
Boil oatmeal for an hour and a half according to recipes previously given. Rub through a sieve, cover with hot milk, and cook very slowly half an hour longer. Serve with sugar and cream.
OATMEAL BLANC MANGE
Bring one quart of milk to the boil, add a teaspoonful of salt, and stir in one cupful of oatmeal. Boil forty-five minutes, then add two eggs well beaten just before removing from the fire. Serve hot or cold with cream and sugar. A bit of grated lemon- or orange-peel, wine, or spice may be added to the milk.
LIGHT OATMEAL
Cook oatmeal twenty-five minutes according to directions previously given, then set the dish in a moderate oven for half an hour. The grains will swell.