466 DB. CEASE'S EECIPES. 



cooked, and, while it is easily digested, it contains, as we have seen, a larger 

 proportion than wheaten bread of the elements that go to form bone and mus- 

 cle. The best Scotch oatmeal costs 2-pence a pound, and this contains far 

 more true nourishment, in the opinion of some medical men, than the same 

 weight of Liebig's extract. It commends itself to literary men, and all work- 

 ers who earn their bread by the sweat of their brains. There are, as we happen 

 to know, several well-known authors, who, though born and bred this side the 

 Tweed, nevertheless swear by oatmeal porridge as a brain-inspiring compound. 

 Then, as to its palatableness, we ourselves have long held the belief that not 

 only is porridge rich in nutritive matter, but when nicely cooked, and eaten 

 with new milk, is simply delicious, a dainty dish, fit, indeed, to set before any 

 king." 



Remarks. — ^The only objection that can possibly be raised against oatmeal 

 In the United States is its cost. "With the "Yankee" determination in this 

 country to double our money every time we "turn" it, it costs in this city, 

 Toledo, 1883, 5 cents per lb. which is double what it ought to cost, if millers gen- 

 erally would prepare it; but from the expense of machines to hull it, this will 

 not probably be done very soon. Yet, certainly, everybody can afford to buy 

 enough for the "porritch,' and also to make a mush for breakfast. "So mote 

 it be." Still the fact of having to pay 25 cents for 5 lbs. of oatmeal in free 

 America is simply ridiculous, when oats can be bought for 30 to 50 cents a 

 bushel. 



Cracked Wheat Mush, Very Excellent— The Same Also if 

 Cooked Whole. — Cracked wheat makes an excellent mush, cooked and 

 eaten the same as oatmeal; and is, no doubt, richer and more palatable to some 

 than oatmeal. The kernel simply needs to be cracked, or broken. If it is done 

 too finely, the flour needs to be sifted out. The author is fond of having wheat 

 cooked whole. It takes longer boiling, but if nicely done and eaten with cream 

 or milk and a little sugar if makes an excellent relish at tea-time, or any time, 

 Can be cooked either cracked or whole, without burning, in a rice-kettle 

 (which see), or by putting into a tin pail and setting into a kettle of water, with 

 sticks or nails under the bottom of the tin pail, so this does not touch the bot- 

 tom of the kettle. 



Beets, To Bake. — Beets are sweeter and nicer baked than boiled. The 

 sugar, of which a good beet is full, is retained better by baking than by boiling, 

 which extracts and carries off considerable of their natural sweetness. Turn, 

 if need be, occasionally, to avoid burning. To be washed, but not peeled till 

 -after baking. Serve with butter, pepper and salt, the same as if boiled, but 

 they will be found nicer and sweeter than if boiled. 



Stewed Beets with Onions.— Pare thinly, and slice thinly, and put 

 with some sliced onions, J^^ to J^ as much, according to the fondness of the 

 family for onions, putting into a stew-pan with pepper, salt, and butter rubbed 

 with a Uttle flour; stir into hot water or milk enough to cover them well, and 

 stew till the beets are tender. Young beets will require about an hour, old ones 

 longer. Serve hot at diniier. 



