VARIOUS LISHES. 466 



nocts," — An Englishwoman in the Germantown (Pa.) Telegraph gives the 

 following instructions to make 



Oatmeal Porridge.— "Oatmeal porridge is especially suitable for cM- 

 dren. It nourishes their bones and other tissues, and supplies them in a 

 greater degree than most foods with the much needed element of phosphorus. 

 If they grow weary of it, they can be tempted back with the bait of goldea 

 syrup, jam, or marmalade, to be eaten with the porridge. The Irish and 

 Scotch make their porridge with water, and add cold milk, but the most agree- 

 able and nutritive way is to make it entirely with milk, to use coarse oatmeal, 

 and to see that it is not too thick." The following is a good receipt: 



Bring a quart of milk to the boiling point in an enamel-lined sauce-pan, 

 and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and thea 

 boil for half an hour. The mixture should not be too thick, and more milk, 

 can be added according to the taste. 



For the Cracknels, or Scotcli Bannocks, to Keep a Year.— 

 Take the finest oatmeal and stir in barely enough water to wet it through; add 

 a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of 

 an inch in thickness, first flouring the board and rolling pin with wheaten flour; 

 cut it with a biscuit cutter, and bake in a moderate oven ; these cakes will bum 

 quickly and only require to be of the lightest brown. If put in a close jar they 

 vdll keep for several months. In the Highlands they preserve their baunocka 

 In the barrels of oatmeal and keep them a year or so." 



Oatmeal Mush. — The true way to make oatmeal mush is in a rice-kettle; 

 but if you have it not, a porcelain lined one is next best; iron will do. If made 

 in the rice or double kettle; simply water enough to cover the meal is enough; 

 then cover the dish and cook till done, without fear of burning. To make in 

 an open kettle, put in water sufficient to make the right quantity, and bring to 

 ■aboil; adding a little salt; then stir in coarse oatmeal until it is as thick as you 

 x^ish to eat it; then slip back on the stove to simmer slowly for half an hour, or 

 lill done. Eaten with meat, or served with milk, milk or sugar, or cream, as 

 desired. 



Oatmeal to Cook in an .Earthen or Stone Jar.— To one cup of 

 of coarse oatmeal, add 1 qt. of cold water, in a stone jar; set it in a kettle of 

 boiling water and boil 1 hour; do not stir it; serve with sugar and cream. — 

 Alice Kimball, Winfield, Iowa. 



Eeinarks.—T\As. plan of cooking in an earthen crock in a kettle of water is 

 perfectly safe, and not the least danger of scorching, whether it be oatmeal, 

 hominy, corn, or wheat grits, cracked wheat, corn-starch, sea-moss, farina, or 

 any of the nice breakfast dishes, mixed or cooked in milk. Even in cooking 

 beans there is nothing better to bake them in than a stone jar. I cannot better 

 close this subject than with a quotation from CasselVs (Scotch) Magazine, which 

 says of oatmeal • 



"We have called it the food for bones as well as brain, musc'.e as wel! ?.-\ 

 mind. To the laboring, or artisan class, it commends itself as an aiticle oi' diet 

 on account oi cheapness, the readiness ana economy with which it can be 

 20 



