Classic Culinary Arts:

Oatmeal Recipe

Oatmeal Recipe, part of the classic American culinary arts. Pieces such as Oatmeal Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Oatmeal Recipe

Oatmeal, Indian meal and hominy an require two things for perfection-- plenty of water when put on to boil, and a long time for boiling. Have about two quarts of boiling water in a large stew-pan, and into it stir a cupful of oatmeal, which has been wet with cold water. Boil one hour, stirring often, and then add half a spoonful of salt, and boil an hour longer. If it should get too stiff, add more boiling water; or, if too thin, boil a little longer. You cannot boil too much. The only trouble in cooking oatmeal is that it takes a long time, but surely this should not stand in the way when it is so much better for having the extra time. If there is not an abundance of water at first the oatmeal will not be very good, no matter how much maybe added during the cooking. Cracked wheat is cooked in the same way.