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If a hastily prepared mush is required, perhaps nothing better than the rolled oats can be employed, these requiring not more than half an hour’s cooking, as they are already partially cooked in their manufacture; but even these are improved by longer cooking in a double boiler.

It is very important, when making any kind of mush, that the water be boiling rapidly, and kept thus while stirring in the meal; for unless the grain or meal is thoroughly scalded when stirred in, not even prolonged cooking will take away the raw taste.

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Quart Measure

To a quart of boiling water add a pinch of salt, sprinkle in a cupful of oatmeal, and boil rapidly for about ten minutes, or until it sets, stirring frequently with a fork. Then place over the hot water in the lower boiler and cook from one to three hours. Just before serving, remove the cover and stir lightly with a fork to allow the steam to escape. This makes the mush more dry. Serve with baked apples, cream, fresh fruit, or with the juice from stewed fruit. Oatmeal is richer in nitrogen than any other grain, and therefore very nutritious. But to be wholesome it must be well cooked, and not served in a pasty, undone mass.