. Diet in illness and convalescence. here is no danger of burning if it is not cooked toofast. The milk used should be perfectly fresh andsweet, or the mixture will curdle. When done, stir it carefully, as it will be thin andthe grains will be liable to sink, and pour it into cups(previously wet with cold water) about three-fourthsfull. Set aside to become cold and solid. Do not re-move the wheat from the moulds until ready to with cream or milk and pulverized sugar. 165 DIET IN ILLNESS AND CONVALESCENCE Oatmeal Poeridge It seems very simple to make oatmeal porridge, yetit is a ver
. Diet in illness and convalescence. here is no danger of burning if it is not cooked toofast. The milk used should be perfectly fresh andsweet, or the mixture will curdle. When done, stir it carefully, as it will be thin andthe grains will be liable to sink, and pour it into cups(previously wet with cold water) about three-fourthsfull. Set aside to become cold and solid. Do not re-move the wheat from the moulds until ready to with cream or milk and pulverized sugar. 165 DIET IN ILLNESS AND CONVALESCENCE Oatmeal Poeridge It seems very simple to make oatmeal porridge, yetit is a very different dish as made by different ingredients are: One even cupful (one-half pint)of oatmeal to one quart of boiling water, and one tea-spoonful of salt. Boil forty-five minutes. The water should be salted and boiling, when themeal is sprinkled in with one hand while it is lightlystirred with the other. When mixed it should boilslowly, uncovered, or partly uncovered, without after-wards being stirredmore than is neces-. EARTHEN CROCK sary to keep it fromadhering to the bot-tom, and to minglethe grains two orthree times, that theymay all be evenlycooked. If muchstirred the porridgewill be starchy orwaxy and poor in flavor. The puffing of the steamthrough the grains without much stirring swells eachone separately, and when done the porridge is lightand palatable. This manner of cooking is appli-cable to all the grains. Professional cooks insistupon having copper saucepans for cooking the grains,for the reason that with them there is but little dan-ger of burning. A common earthen crock placed onthe range answers the purpose very well. Care mustbe taken that a cold crock is not suddenly placed on avery hot surface. Pour hot water into the crock be-fore placing it on the range, and there will be little danger of breaking. 166 FOODS Corn-meal Mush French physicians maintain that corn-meal is ofgreat benefit in stimulating the action of the liver. In making mush, the qu
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