RECIPES FOR OATS

The same methods of cooking can be applied to both oatmeal and rolled oats. Therefore, while the recipes here given are for rolled oats, it will be well to note that they can be used for oatmeal by merely substituting this cereal wherever rolled oats are mentioned.

ROLLED OATS.

Because of the high food value of rolled oats, this cereal is excellent for cold weather, especially when it is served with hot cream or milk and sugar. It can be prepared very easily, as the accompanying recipe shows.

ROLLED OATS

(Sufficient to Serve Six)

1 c. rolled oats

3 c. boiling water

1 tsp. salt

Stir the oats into the boiling water to which the salt has been added. Boil 2 minutes, stirring them occasionally to keep them from sticking. Then cook them in a double boiler for 2 to 4 hours. During this time, stir the oats as little as possible, so as to prevent them from becoming mushy. Serve hot.

ROLLED OATS WITH APPLES.

The combination of rolled oats and apples is rather unusual, still it makes a dish that lends variety to a breakfast or a luncheon. Such a dish is easily digested, because the apples supply to it a considerable quantity of cellulose and mineral salts.

ROLLED OATS WITH APPLES

(Sufficient to Serve Six)

2/3 c. rolled oats

2 c. boiling water

1/2 tsp. salt

6 medium-sized apples

1 c. water

1/2 c. sugar

Stir the rolled oats into the boiling salted water and cook them until they set; then place them in a double boiler and cook for 2 to 4 hours. Pare and core the apples, and then cook them whole in a sirup made of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart.

To serve the food, place it in six cereal dishes. Put a large spoonful of the cooked oats in each dish, arrange an apple on top of the oats, and then fill the hole left by the core with rolled oats. Over each portion, pour some of the sirup left from cooking the apples, and serve hot with cream.