2¹⁄₂ cups water
1 teaspoon salt
1 cup rolled oats
Look over the oats and remove any husks or pieces. Put water, salt, and
oats in a pan, or pail that fits into a cooker-pail, boil them for five
minutes, or until slightly thickened, stirring them frequently, then put
the pan over a cooker-pail of boiling water and put it into a cooker for
from two to twelve hours. Although soft and digestible after two hours,
it is greatly improved in flavour by longer cooking. If cooked over
night it will need to be heated, somewhat, before serving. This can be
done by putting it over the fire while still in the cooker-pail of
water. When the water in the pail boils, the oatmeal may be served.
Serves four persons.