68. The same methods of cooking can be applied to both oatmeal and
rolled oats. Therefore, while the recipes here given are for rolled
oats, it will be well to note that they can be used for oatmeal by
merely substituting this cereal wherever rolled oats are mentioned.
69. ROLLED OATS.--Because of the high food value of rolled oats, this
cereal is excellent for cold weather, especially when it is served with
hot cream or milk and sugar. It can be prepared very easily, as the
accompanying recipe shows.
ROLLED OATS
(Sufficient to Serve Six)
1 c. rolled oats
3 c. boiling water
1 tsp. salt
Stir the oats into the boiling water to which the salt has been added.
Boil 2 minutes, stirring them occasionally to keep them from sticking.
Then cook them in a double boiler for 2 to 4 hours. During this time,
stir the oats as little as possible, so as to prevent them from becoming
mushy. Serve hot.
70. ROLLED OATS WITH APPLES.--The combination of rolled oats and apples
is rather unusual, still it makes a dish that lends variety to a
breakfast or a luncheon. Such a dish is easily digested, because the
apples supply to it a considerable quantity of cellulose and
mineral salts.
ROLLED OATS WITH APPLES
(Sufficient to Serve Six)
2/3 c. rolled oats
2 c. boiling water
1/2 tsp. salt
6 medium-sized apples
1 c. water
1/2 c. sugar
Stir the rolled oats into the boiling salted water and cook them until
they set; then place them in a double boiler and cook for 2 to 4 hours.
Pare and core the apples, and then cook them whole in a sirup made of 1
cupful of water and 1/2 cupful of sugar until they are soft, but not
soft enough to fall apart. To serve the food, place it in six cereal
dishes. Put a large spoonful of the cooked oats in each dish, arrange an
apple on top of the oats, and then fill the hole left by the core with
rolled oats. Over each portion, pour some of the sirup left from cooking
the apples, and serve hot with cream.
[Illustration: Fig. 4]
71. ROLLED-OATS JELLY WITH PRUNES.--If an appetizing dish for warm
weather is desired, rolled oats may be cooked to form a jelly and then
have stewed prunes added to it. Such a dish is illustrated in Fig. 4.
When served with cream, this combination of rolled oats and prunes is
high in food value and consequently may be made the important dish in
the meal for which it is used.
ROLLED-OATS JELLY WITH PRUNES
(Sufficient to Serve Six)
1 c. rolled oats
3 c. water
1 tsp. salt
12 stewed prunes
Cook the rolled oats according to the directions already given, and then
force them through a fine sieve. Remove the seeds from the prunes that
have been stewed by cooking them very slowly until they are soft in a
sufficient quantity of water to cover them well, drain off all the
juice, and place two prunes in the bottom of each of six cups, or molds,
that have been moistened with cold water. Fill each with the rolled-oats
jelly and set them aside to chill. When ready to serve, turn the food
out of each mold into a cereal dish and serve with cream and sugar.
72. LEFT-OVER ROLLED OATS.--Every housewife should refrain from throwing
away any left-over rolled oats, because all of this cereal remaining
from a previous meal can be used to good advantage. For example, it can
be made especially tasty if, before it is cold, it is added to fruit,
poured into molds and allowed to stand in them until it is cold, and
then served with sugar and cream. Fruits of any kind, such as cooked
peaches, prunes, and apricots or fresh bananas, may be used for this
purpose by cutting them into small pieces. Another way of utilizing this
cereal when it is warm is to pour it into a pan or a dish, press it down
until it is about 1 inch thick, and then, after it is cold, cut it into
pieces of any desirable size or shape, brown these pieces in butter, and
then serve them with sirup. If the left-over cereal is cold, a good plan
would be to serve it with baked apple; that is, for each person to be
served, place a spoonful of the cereal in a dish with a baked apple,
sprinkle a little cinnamon or nutmeg over it, and then serve it with
cream. Still another very good way in which to utilize left-over rolled
oats is to make it into croquettes according to the following recipe:
ROLLED-OATS CROQUETTES
(Sufficient to Serve Four)
1/2 c. grated cheese
3/4 c. crumbs
1/2 tsp. salt
1/4 tsp. paprika
1 c. cooked rolled oats
1 egg
Work the cheese with 1/2 cupful of the crumbs, the salt, and the paprika
into the cold rolled oats; then add the egg, which should be slightly
beaten. If more moisture seems to be necessary, add a little milk. Form
the ingredients into small croquettes, and then roll them in the
remaining 1/4 cupful of crumbs and sauté then in butter. Garnish with
parsley and serve.
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