The Myrtle Reed Cook Book. Reed Myrtle
STEAMED OATMEAL
Add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal. Put in a steamer over a kettle of cold water, bring to the boil gradually, and steam two hours after it begins to cook.
OATMEAL JELLY
Soak one cupful of oatmeal over night in cold water to cover deeply. Add boiling salted water in the morning and boil several hours, adding more water as needed. Do not stir any more than necessary. When every grain is transparent and jelly-like, it is done. It is delicious served cold, with fruit and sugar, or with sugar and cream.
CREAMED OATMEAL
Boil oatmeal for an hour and a half according to recipes previously given. Rub through a sieve, cover with hot milk, and cook very slowly half an hour longer. Serve with sugar and cream.
OATMEAL BLANC MANGE
Bring one quart of milk to the boil, add a teaspoonful of salt, and stir in one cupful of oatmeal. Boil forty-five minutes, then add two eggs well beaten just before removing from the fire. Serve hot or cold with cream and sugar. A bit of grated lemon- or orange-peel, wine, or spice may be added to the milk.
LIGHT OATMEAL
Cook oatmeal twenty-five minutes according to directions previously given, then set the dish in a moderate oven for half an hour. The grains will swell.
BAKED OATMEAL
The day before using, stir two cupfuls of oatmeal into two quarts of boiling water, salted, and boil ten minutes. Turn into a buttered earthen dish, cover, and bake slowly two hours. In the morning set the dish into a pan of boiling water and put in the oven for forty-five minutes.
MILK PORRIDGE
One tablespoonful of flour rubbed smooth with half a cupful or more of water. Add a cupful of boiling milk, a little salt and spice, and cook ten minutes or more in the double boiler.
RICE PORRIDGE
One cupful of rice, washed in several waters, and one cupful of oatmeal. Cook one hour in plenty of boiling salted water, and add a heaping tablespoonful of butter before serving.
WHEATLET PORRIDGE
One cupful of wheatlet, two cupfuls of boiling water, and one teaspoonful of salt. Cook slowly for an hour.
CREAMED OAT PORRIDGE
Soak two cupfuls of oatmeal in four cupfuls of water over night. In the morning, strain and boil the water thirty minutes. Scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk, add to the water, with a teaspoonful of butter and a half teaspoonful of salt. Boil up well and serve with cream and sugar.
BOILED RICE
(Hop Sing’s Recipe)
“Washee lice in cold water bellee muchee. Water boil all ready muchee quick. Water shakee lice—no burn. Boil till one lice all rub away in fingers. Put in pan all holee, pour over cold water bellee muchee, set in hot oven, make dry, eatee all up.”
BOILED RICE
(American Recipe)
Wash one cupful of rice in several waters. Sprinkle it, a little at a time, into eight quarts of slightly salted water at a galloping boil. Boil steadily for twenty minutes. Drain, toss carefully with a fork, and dry ten minutes in a hot oven.
BOILED RICE WITH MILK
Cook as above until it has boiled ten minutes, then drain, cover with boiling milk, and cook slowly ten minutes longer in a covered double boiler. Uncover, and stand in a hot oven for a few minutes, stirring occasionally with a fork.
RICE BALLS
One cupful of boiled rice, one half cupful of milk, one egg, one tablespoonful of sugar, a pinch of salt, and a slight grating of nutmeg or a sprinkle of cinnamon. Put the milk on to boil, add the rice and seasoning. When it boils, add the egg, cook till thick, take from the fire, and cool. Form in to small flat cakes, dip in egg and crumbs, and fry. These may be prepared beforehand.
STEAMED RICE
Wash a small cupful of rice and put into a double boiler with three cupfuls of milk and a pinch of salt. Cook until creamy, add a teaspoonful of butter and three tablespoonfuls of sugar. Fruit may be added.
SAMP
Cover the samp with boiling water, boil ten minutes, then drain, rinse in cold water, cover with fresh boiling water and a little salt. Cook slowly six hours, adding fresh boiling water as needed. Serve hot or cold with cream and sugar.
CREAM TOAST
Dip slices of toast in boiling water and set into the oven. Stir one heaping tablespoonful of corn-meal into four cupfuls of boiling salted milk, and add two tablespoonfuls of butter. When the milk thickens, stir in the whites of three eggs beaten to a stiff froth, boil up again, pour over the toast, keep in the oven five minutes longer and serve.
MILK TOAST
Lay slices of toast in cereal bowls, spread with butter, sprinkle with salt and pepper, pour boiling milk over and serve immediately.
SOFT TOAST
Dip crisp slices of toast for a moment in boiling salted water, pour over melted butter, set in the oven a moment and serve with cream.
CRUSHED WHEAT WITH RAISINS
Add a handful of stoned and cleaned raisins to crushed wheat mush made according to recipe previously given, and as soon as it begins to boil. Raisins are a healthful and agreeable addition to almost any cereal.
COLD CRACKED WHEAT
Add half a teaspoonful of salt to three cupfuls of boiling water, stir in half a cupful of cracked wheat. Cook uncovered till the water has almost disappeared, then add three cupfuls of hot milk. Cover and cook until the wheat is soft, then uncover and cook until the wheat is almost dry. Stir carefully now and then while cooking. Turn into individual moulds to harden, and serve cold with sugar and cream.
SALT FISH
With very, very few exceptions, fish and meats other than salt are not suitable for breakfast. So many delicious preparations of these are possible, however, that no one need lament the restriction which general use has made. The humble and lowly codfish may be made into many a dainty tidbit,—to make no invidious distinction,—and, for some occult reason, the taste craves salt in the morning.
BROILED BLOATERS
Scrape and clean the fish, wipe dry and split, laying flat upon a buttered gridiron. Broil about six minutes, turning frequently. When brown, pour over melted butter. Serve with lemon quarters and parsley.
YARMOUTH BLOATERS
See Potomac