Ingredients
- one expressly
- one measure of meal to three meas- ures of water
- three meas- ures of water
- 68 what to get
- salt
Directions
You are not up to the times if 3^ou do not advo- cate oatmeal at your breakfast-table. " Prof. Liebig has chemically demonstrated, that oatmeal is almost as nutritious as the very best English beef, and that it is richer than wheat bread in the elements that go to bone and muscle."
If this be true, surely every family should vote
BEEFSTEAK BREAKFASTS. 67
that they will give it a place at their hreakfast- table. With many it is so popular it is found at this morning meal the year round.
At the best appointed tables it is served as a first course for breakfiist, the same as cracked vs^heat. 'Tis said to be best relished if eaten previous to the rest of the meal, beside being a convenient arrangement for the preparation of the rest of the breakfast.
When nicely cooked, it is charmingly porous. Many spoil it by soaking it over night, and fre- quently stirring it while cooking. The only safe and perfect way of cooking it is in a double or farina boiler. If you give it a regular place at your breakfast table, you will save time and money by providing one expressly for cooking oatmeal. You will find it a great improvement on the old way of cooking, for you w^ill get a superior dish, with no waste or burning, neither made pasty, as by the stirring process. You may be sure of nicely-cooked oatmeal, when steamed in a double boiler.
The w^ater should be boiling in the outside boiler, and boiling water put into the inside boiler. Use one measure of meal to three meas- ures of water. Add salt to the water. Sprinkle the meal into the water, stirring only a few mo-
68 WHAT TO GET FOR BREAKFAST.
ments ; then close the vessel, aiid boil one hour and a half. Oatmeal, served in a half-raw state, is both unwholesome and disao^reeable.