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Reading edition
OATS.
Oaten drinks prepared from rolled oats or oatmeal are favourites with athletic men and such drinks are especially good when hard work in the open has to be done. At harvest time in Scotland it has long been the custom to give the labourers oatmeal water as being the most quenching drink possible.
Oatmeal Water.
Take 1 oz. coarse oatmeal, add to it 1 quart of cold water, let it stand for 2 hours, draw off as wanted, stir before taking.
Alternative (a form of gruel).
Take from 4 to 6 tablespoonfuls of well cooked oatmeal porridge, add to it 1 quart of water, bring to the boil with stirring. When quite smooth strain it for use.
Alternative (3).
Mix 1 tablespoonful of oatmeal with 1 quart of boiling water. But first mix the oatmeal with a little cold water before adding the hot water. Stir constantly. Boil for 3 hours. Replenish water as necessary, strain, season and serve hot. The fine oatmeal, or oatmeal flour, is the best for this purpose.
Oaten Tea.
Procure some lightly roasted oats, grind 1½ to 2 ozs. of these and pour upon them 1 pint of boiling water, sweeten with malt extract, honey or manna, and serve hot.
Oaten Tea (2).
Toast a thin oatcake until brown, pour boiling water over it, cover jug. When cold strain, and serve cold.
ONIONS
are a natural provision for the winter months when salad vegetables are scarce. The Spanish onion being the mildest is the best to eat raw, and should be cut up into slices for salads. The smaller or spring onion is equally good to add to salads of mixed green vegetables to give them a zest. The reader will find the subject of onions fully dealt with in the author’s book, “Onions and Cress,” price 6d.
