One cup of B. B, oatmeal, and one teaspoonful of salt^ to
a scant quart of hailing water✪ Oatmeal Mush. Put the meal and salt in
the top of the double boiler ; add the boiling water. Place
the upper boiler on the stove, and boil rapidly eight or ten
minutes, stirring occasionally with a fork. Then place it
over the hot water, and cook from forty to sixty minutes if
liked dry, from two to three hours if liked very soft. Re-
move the cover just before serving, and stir with a fork to
let the steam escape, to dry it off. Served with hahed
apples and sugar and cream.
Oatmeal comes in three grades. B. B. is the whole oat
with the outer husk removed. It is less pasty than the
no
The Boston Cook Booh,
finer grades. The Scotch consider the coarse oatmeal the
best, the finer kinds being only suitable for children and
invalids.
Oatmeal, rice, or any mush that contains much starch,
is more easily digested if it is masticated, and mixed with
the saliva. When eaten as a soft porridge and still fur-
ther thinned with milk, if it be swallowed whole, the saliva
has no chance to do its part, and the whole process of the
digestion of the starch is left for the intestines. The meal
should be thoroughly cooked, stifi", and drj^, rather than
thin.
Hominy^ cracked wheats and granulated wheat are cooked
in the same way, using only three cups of boiling icater
instead of one quart.
The crached wheat ma}^ be poured into a mould wet with
cold water, and when jellied eaten cold with sugar and
cream.
Whole wheat requires jive cups of boiling water to one
cup of wheats and should cook six hours.
Hasty Pudding, or Indian Meal Mush.
Put one quart of water on to boil. Mix one pint of corn
meal^ one teaspoonful of salt^ and one tablespoonful of flour
with one pint of cold milk✪ Hasty Pudding, or Indian Meal Mush. Stir this gradually into the
boiling water and boil half an hour, stirring often. Eat it
hot, with milk, and only in cold winter weather.
Fried Hasty Pudding.
Cook as above and pour it into a brickloaf pan ; when
cool, cut into three-quarter inch slices. Dip them in flour^
and brown each side in hot fat in a frying-pan. Or dip
in crumbs^ egg^ and again in crumbs✪ Fried Hasty Pudding^ and fry in deep fat.
Any of these mushes may be fried the same way.
When eaten with bacon, they make a nice relish for
breakfast.
The Boston Cook Book.
Ill
BEVERAGES.
Tea.
There are three varieties of the tea-plant ; both black
and green tea can be prepared from them all. Green
tea is made from young leaves steamed, roasted, and
dried quickly on copper plates. Black tea is made from
leaves which have been exposed to the air ten or twelve
hours before roasting. The action of the air upon the
leaves during this long exposure causes the dark color.
Green tea gives up less of its juices in drjdng, and this
accounts for its energetic action on the nervous system.
Page 69 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cup of B. B. oatmeal, and one teaspoonful of salt, to a scant quart of boiling water. Put the meal and salt in the top of the double boiler ; add the boiling water. Place the upper boiler on the stove, and boil rapidly eight or ten minutes, stirring occasionally with a fork. Then place it over the hot water, and cook from forty to sixty minutes if liked dry, from two to three hours if liked very soft. Remove the cover just before serving, and stir with a fork to let the steam escape, to dry it off. Served with baked apples and sugar and cream.
Oatmeal comes in three grades. B. B. is the whole oat with the outer husk removed. It is less pasty than the
no
The Boston Cook Booh,
finer grades. The Scotch consider the coarse oatmeal the best, the finer kinds being only suitable for children and invalids.
Oatmeal, rice, or any mush that contains much starch, is more easily digested if it is masticated, and mixed with the saliva. When eaten as a soft porridge and still further thinned with milk, if it be swallowed whole, the saliva has no chance to do its part, and the whole process of the digestion of the starch is left for the intestines. The meal should be thoroughly cooked, stiff, and dry, rather than thin.
Hominy, cracked wheats and granulated wheat are cooked in the same way, using only three cups of boiling water instead of one quart.
The cracked wheat may be poured into a mould wet with cold water, and when jellied eaten cold with sugar and cream.
Whole wheat requires five cups of boiling water to one cup of wheat and should cook six hours.
Hasty Pudding, or Indian Meal Mush.
Put one quart of water on to boil. Mix one pint of corn meal, one teaspoonful of salt, and one tablespoonful of flour with one pint of cold milk. Stir this gradually into the boiling water and boil half an hour, stirring often. Eat it hot, with milk, and only in cold winter weather.
Fried Hasty Pudding.
Cook as above and pour it into a brick-loaf pan ; when cool, cut into three-quarter inch slices. Dip them in flour, and brown each side in hot fat in a frying-pan. Or dip in crumbs^ egg^ and again in crumbs^ and fry in deep fat.
Any of these mushes may be fried the same way. When eaten with bacon, they make a nice relish for breakfast.
The Boston Cook Book.
BEVERAGES.
Tea.
There are three varieties of the tea-plant ; both black and green tea can be prepared from them all. Green tea is made from young leaves steamed, roasted, and dried quickly on copper plates. Black tea is made from leaves which have been exposed to the air ten or twelve hours before roasting. The action of the air upon the leaves during this long exposure causes the dark color. Green tea gives up less of its juices in drjdng, and this accounts for its energetic action on the nervous system.
Records on this page
Oatmeal MushHasty Pudding, or Indian Meal MushFried Hasty Pudding