_Oatmeal_
3 c. boiling water
3/4 c. oatmeal
3/4 tsp. salt
Add the oatmeal slowly to boiling salted water.
Boil for 10 minutes, stirring constantly, then cook slowly, preferably
over water, at least one and one-half hours longer; the flavour is
developed by longer cooking. Serves six.
_Cracked Wheat_
Follow the recipe for oatmeal, using 3/4 c. of cracked wheat.
_Corn-meal Porridge_
4 c. boiling water
3/4 c. corn-meal
1 tsp. salt
Add the corn-meal slowly to boiling salted water.
Boil for 10 minutes, stirring constantly, then cook slowly for three
hours longer, preferably over water. Serves six to eight.
_Boiled Rice_
3 qt. boiling water
1 c. rice
2 tsp. salt
Pick the rice over carefully and wash thoroughly. Add it to the boiling
salted water so gradually that it will not stop boiling. Partly cover
and cook for 20 minutes, or until the grains are soft; turn into a
colander, and pour cold water through it, drain, dry, and re-heat in a
hot oven with door open. Serve hot as a vegetable or as a simple dessert
with cream and sugar. Serves six to eight.
_Stewed Prunes_
1/2 lb. prunes
1 qt. cold water
Wash the prunes in two or three waters; then soak them in cold water for
several hours. Heat them in the water in which they are soaked and
simmer until tender (an hour or more). Serves six to eight.
_Stewed Apples_
10 small apples
1/2 c. sugar
3/4 c. water
Cook the sugar and water together until it boils.
Wash, pare, and cut the apples into quarters; core, and slice the
quarters lengthwise into 1/4-inch slices; put the apple slices into
boiling syrup and cook slowly until tender. Remove from the syrup at
once and let the syrup boil down to thicken.
_Apple Sauce_
10 small apples
1/2 c. sugar
3/4 c. water
Wipe, quarter, core, and pare sour apples; add the water and cook until
the apples begin to soften; add the sugar and flavouring, cook until the
apples are very soft, then press through a strainer and beat well.
Serves eight to ten.