VARIATION I. — Boil 24 raisins, chopped, in a little water 20 minutes. Let the water boil away, and add 2 cups milk. When boiling, add 1 tablespoon of flour✪ Gruel rubbed to a thin paste with a little cold milk. Boil 8 to 10 minutes. Season with salt and strain. Raisins may be omitted and sugar added to suit taste; or add the beaten white of 1 egg after it comes from the stove. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL. — This recipe will apply to all forms of rolled oats, Friends', Mother's, Heckers oatmeal and the "Rolled" or "Flaked*' sold in bulk. All oatmeal is improved by soaking over night. Put oatmeal into the inner vessel of your double boiler, cover deep in cold water, put on a lid and set on the back of range at bed time. In the morning add boiling water, salt to taste, and draw to the front, filling the outer kettle with hot water. Cook steadily for an hr. and as much longer as you can. Many like it best boiled "to a jelly. Never throw away oatmeal "left-overs." Cook again and yet again, always in a double boiler. Repeated cooking improves oatmeal. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Put 1 qt. of water in the upper part of a double boiler, directly over the fire, bring to boiling point; add 1 COOK COUNTY COOK BOOK 11 level teaspoon of salt and sprinkle in carefully 6 tablespoons of Scotch, Irish or Steel cut oats. Do not stir, bring- it again to the boiling point and put it at once into the under boiler, which has been partly filled with boiling water; cover and cook continuously for 6 hrs. If this is to be served for breakfast and there is a hard coal fire in the kitchen make it the last thing at night and place it where it will cook or keep very hot until morning. Where gas, wood or soft coal are used, cook it partly the day before. Put it over the fire while dinner and supper are being prepared, then lift the inner boiler and stand in a cool place. Next morningf sink it into the under boiler, which has been partly filled with boiling water, and heat without stirring. — Mrs. D. O. Dooley, Bensen, 111. OATMEAL BOUCHIE'S (Left Over).— Pour left-over por- ridge in small custard cups and stand aside to cool, when ready to serve turn them out, scoop out the center, fill with berries or sliced peaches. Dust with powdered sugar and serve with cream, milk or soft custard. Canned fruits may be substituted for the fresh. — Mrs. Ernest D. Dean, Glenview, 111. OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for ^ of an hr. Strain into a boAvl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water✪ Oatmeal Gruel and cook 1^ hrs., and add 4 tablespoons cream; a grating of nutmeg may be used if desired. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I. — Add 4 tablespoons of oatmeal, and 1 salf- spoon of salt to 1 pt. of water and boil directly over the fire for 30 minutes. Strain through a fine sieve, reheat and pour, while hot, into 1 tgg well beaten. Whipped cream may be substi- tuted for the egg.— Mrs. Frank Ferguson, Franklin, 111.

AI-modernized reading of the original text

VARIATION I. — Boil 24 raisins, chopped, in a little water 20 minutes. Let the water boil away, and add 2 cups milk. When boiling, add 1 tablespoon of flour rubbed to a thin paste with a little cold milk. Boil 8 to 10 minutes. Season with salt and strain. Raisins may be omitted and sugar added to suit taste; or add the beaten white of 1 egg after it comes from the stove. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL. — This recipe will apply to all forms of rolled oats, Friends', Mother's, Heckers oatmeal and the "Rolled" or "Flaked*' sold in bulk. All oatmeal is improved by soaking over night. Put oatmeal into the inner vessel of your double boiler, cover deep in cold water, put on a lid and set on the back of range at bed time. In the morning add boiling water, salt to taste, and draw to the front, filling the outer kettle with hot water. Cook steadily for an hr. and as much longer as you can. Many like it best boiled "to a jelly. Never throw away oatmeal "left-overs." Cook again and yet again, always in a double boiler. Repeated cooking improves oatmeal. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Put 1 qt. of water in the upper part of a double boiler, directly over the fire, bring to boiling point; add 1 level teaspoon of salt and sprinkle in carefully 6 tablespoons of Scotch, Irish or Steel cut oats. Do not stir, bring- it again to the boiling point and put it at once into the under boiler, which has been partly filled with boiling water; cover and cook continuously for 6 hrs. If this is to be served for breakfast and there is a hard coal fire in the kitchen make it the last thing at night and place it where it will cook or keep very hot until morning. Where gas, wood or soft coal are used, cook it partly the day before. Put it over the fire while dinner and supper are being prepared, then lift the inner boiler and stand in a cool place. Next morningf sink it into the under boiler, which has been partly filled with boiling water, and heat without stirring. — Mrs. D. O. Dooley, Bensen, 111. OATMEAL BOUCHIE'S (Left Over).— Pour left-over porridge in small custard cups and stand aside to cool, when ready to serve turn them out, scoop out the center, fill with berries or sliced peaches. Dust with powdered sugar and serve with cream, milk or soft custard. Canned fruits may be substituted for the fresh. — Mrs. Ernest D. Dean, Glenview, 111. OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for ^ of an hr. Strain into a bowl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water and cook 1^ hrs., and add 4 tablespoons cream; a grating of nutmeg may be used if desired. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I. — Add 4 tablespoons of oatmeal, and 1 saltspoon of salt to 1 pt. of water and boil directly over the fire for 30 minutes. Strain through a fine sieve, reheat and pour, while hot, into 1 egg well beaten. Whipped cream may be substituted for the egg.— Mrs. Frank Ferguson, Franklin, 111.

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