ns.

RECIPES.

OATMEAL MUSH.--Heat a quart of water to boiling in the inner dish
of a double boiler, sift into it one cup of coarse oatmeal, and boil
rapidly, stirring continuously until it sets; then place in the outer
boiler, the water in which should be boiling, and cook three hours or
longer. Serve with cream.

OATMEAL FRUIT MUSH.--Prepare the oatmeal as directed above, and
stir in lightly, when dishing for the table, some sliced mellow and
juicy raw sweet apples. Strawberry apples and other slightly tart apples
are likewise excellent for the purpose. Well-ripened peaches and bananas
may also be used, if care is taken to preserve the slices whole, so as
to present an appetizing appearance. Both this and the plain oatmeal
mush are best eaten with toasted whole-wheat wafers or some other hard
food.

OATMEAL BLANCMANGE NO. 1.--Soak a cupful of coarse oatmeal over
night in a pint and a half of water. In the morning, beat the oatmeal
well with a spoon, and afterwards pass all the soluble portion through a
fine strainer. Place the liquid in the inner dish of a double boiler,
and cook for half an hour. Turn into cups, cool fifteen or twenty
minutes, and serve warm with cream and sugar, or a dressing of fruit
juice. A lemon sauce prepared as directed on page 354 likewise makes an
excellent dressing.

OATMEAL BLANCMANGE NO. 2.--Take a pint of well-cooked oatmeal, add
to it a pint of milk, part cream if obtainable. Beat well together, and
strain through a fine wire sieve. Turn the liquid into a saucepan, and
boil for a few moments, until it is thick enough to drop from the point
of a spoon; then turn into cups previously wet in cold water, and mold.
Serve with a dressing of fruit juice or whipped cream slightly sweetened
and flavored with lemon.

JELLIED OATMEAL.--Cook oatmeal or rolled oats with an additional
cup or cup and a half of water, and when done, turned into cups and
mold. Serve cold with hot cream.

MIXED MUSH.--A cup and a half of rolled wheat, mixed with one-half
cup of coarse oatmeal, and cooked the same as oatmeal, forms a mush
preferred by some to oatmeal alone.

ROLLED OATS.--This preparation of oats should be cooked the same
as oatmeal, but requires only three parts water to one of rolled oats,
when cooked in a double boiler.

OATMEAL WITH APPLE.--Cold oatmeal which has been left over may be
made into an appetising dish by molding in alternate layers with
nicely-steamed tart apple, sprinkled l