VARIATION II. — Take oatmeal mush left over or prepared
for the purpose which is thoroughly done and kept in a tightly
covered bowl. When gruel is needed, place some of the mush in
a frying pan, add milk sufficient to thin it to the desired consist-
ency and boil slowly for 5 minutes, stirring all the time. Add salt
and serve. — Mrs. C. Buttercup, Bensen, 111.
BAKED APPLE WITH OATMEAL (Left Over).— Core ap-
ples, fill the spitce from which the core was taken with the oatmeal
12 CEREALS
porridge left over from breakfast. Stand the apples in a baking
dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan
a half cup of water, and bake until the apples are tender. Serve
with cream, using a little more oatmeal as a garnish. These are
exceedingly nice for breakfast, or serve as a lunch to school chil-
dren who come home after the family lunch is over. Baked sour,
apples, apple sauce and apple jelly are delicious, eaten with the
oatmeal. They should be served with the mush and the cream
and sugar, poured over them whole. They give the acid flavor
craved by so many in the morning. — Mrs. Joseph Dunlap, Bart-
lett, 111.
OATMEAL MUSH WITH APPLES.--Core apples✪ Baked Apple with Oatmeal, leavmg
large cavities, pare and cook until soft in syrup made by boiling
sugar and water together, allowing 1 cup of sugar to 1^ cups
water. Fill cavities with oatmeal mush; serve with sugar and
cream. Berries, sliced bananas or sliced peaches are acceptable,
served with any breakfast cereal. — Mrs. Alex. Drexel, Park Ridge,
111.
OATMEAL FRUIT MERINGUE (Left Over).— Left-over
oatmeal may be turned into a round mould and placed at once to
cool. When cold turn it out and cut slice.s half an inch thick; put
one slice in a round dish, put a layer of berries or sliced peaches
on it, and on top of this another slice of oatmeal. Beat the whites
of' 4 eggs until light, add 4 tablespoons powered sugar✪ Oatmeal Fruit Meringue and beat
until fine and glossy. Spread this meringue over the top of the
fruit. Dust thickly with powdered sugar and stand in the oven
until a golden brown. Serve with cream as a breakfast, luncheon
or supper disli. — Mrs. H. B. Sanborn, Bartlett, 111.
PANADA. — Sprinkle salt between soda or graham crackers,
or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers
in a bowl and pour on just enough boiling water✪ Panada to soak them well.
Set the bowl in a vessel of boiling water, and let it remain 20 or
30 minutes, until crackers are quite clear, but not at all broken;
then lift them out, carefully, without breaking, and lay them on a
hot saucer. Serve very hot with sugar and cream. Suitable for
young children and invalids. — Mrs. C. C. Clancy, Kcnilworth, 111.
COOK COUNTY COOK BOOK 13
VARIATION I. — ^Boil 1 tablespoon of cracker crumbs 5 min-
utes in 1 cup boiling water, slightly sweetened, salted and flavored
with lemon. — Mrs. William Barnes, Bartlett, 111.
VARIATION II.— Boil 1 cup of stoned raisins, 1 hr. in 1 qt.
of water. Skim out the raisins and add 1 cup bread crumbs or 2
slices of toasted bread to the boiling water; boil 15 minutes, stir-
ring well. Beat 2 eggs, add 1 tablespoon sugar, and pour the pan-
ada over them, stirring all the time. — Mrs, Ethan Earle, Mayfair,
111. ✪ Sago Gruel
Page 5 · 5 recipe records on this page
Presented as published in 1912. 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
VARIATION II. — Take oatmeal mush left over or prepared for the purpose which is thoroughly done and kept in a tightly covered bowl. When gruel is needed, place some of the mush in a frying pan, add milk sufficient to thin it to the desired consistency and boil slowly for 5 minutes, stirring all the time. Add salt and serve. — Mrs. C. Buttercup, Bensen, 111.
BAKED APPLE WITH OATMEAL (Left Over).— Core apples, fill the space from which the core was taken with the oatmeal
porridge left over from breakfast. Stand the apples in a baking dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan a half cup of water, and bake until the apples are tender. Serve with cream, using a little more oatmeal as a garnish. These are exceedingly nice for breakfast, or serve as a lunch to school children who come home after the family lunch is over. Baked sour apples, apple sauce and apple jelly are delicious, eaten with the oatmeal. They should be served with the mush and the cream and sugar, poured over them whole. They give the acid flavor craved by so many in the morning. — Mrs. Joseph Dunlap, Bartlett, 111.
OATMEAL MUSH WITH APPLES.--Core apples, leaving large cavities, pare and cook until soft in syrup made by boiling sugar and water together, allowing 1 cup of sugar to 1^ cups water. Fill cavities with oatmeal mush; serve with sugar and cream. Berries, sliced bananas or sliced peaches are acceptable, served with any breakfast cereal. — Mrs. Alex. Drexel, Park Ridge,
OATMEAL FRUIT MERINGUE (Left Over).— Left-over oatmeal may be turned into a round mould and placed at once to cool. When cold turn it out and cut slices half an inch thick; put one slice in a round dish, put a layer of berries or sliced peaches on it, and on top of this another slice of oatmeal. Beat the whites of 4 eggs until light, add 4 tablespoons powdered sugar and beat until fine and glossy. Spread this meringue over the top of the fruit. Dust thickly with powdered sugar and stand in the oven until a golden brown. Serve with cream as a breakfast, luncheon or supper dish. — Mrs. H. B. Sanborn, Bartlett, 111.
PANADA. — Sprinkle salt between soda or graham crackers, or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers in a bowl and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain 20 or 30 minutes, until crackers are quite clear, but not at all broken; then lift them out, carefully, without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream. Suitable for young children and invalids. — Mrs. C. C. Clancy, Kcnilworth, 111.
VARIATION I. — Boil 1 tablespoon of cracker crumbs 5 minutes in 1 cup boiling water, slightly sweetened, salted and flavored with lemon. — Mrs. William Barnes, Bartlett, 111.
VARIATION II.— Boil 1 cup of stoned raisins, 1 hr. in 1 qt. of water. Skim out the raisins and add 1 cup bread crumbs or 2 slices of toasted bread to the boiling water; boil 15 minutes, stirring well. Beat 2 eggs, add 1 tablespoon sugar, and pour the panada over them, stirring all the time. — Mrs, Ethan Earle, Mayfair,
Records on this page
Baked Apple with OatmealOatmeal Mush with ApplesOatmeal Fruit MeringuePanadaSago Gruel