is sweet and pleasant; it appears in
market in two forms, a rather rough meal, and the unbroken grain, after
the husk has been removed; in either shape it should be thoroughly
boiled, and combined with milk. A good thick porridge can be made by
stirring four ounces of oatmeal into a quart of boiling milk, and then
pouring this into a quart of water boiling on the fire, and allowing it
to boil half or three-quarters of an hour; care must be taken not to
burn it; just before it is done it should be seasoned with a teaspoonful
of salt; and sweetened to taste at the table.

207. =A good Breakfast= can be made of fresh milk sweetened with a little
sugar and eaten with bread a day old, lightly buttered.

208. =Stewed Fruit.=--Put a quart of apples pared and sliced over the fire
in a thick sauce-pan, with half a pint of water, to prevent burning, and
when tender break them well up and sweeten them with four ounces or more
of sugar, according to the flavor of the apples. Serve them with bread
and butter in the morning, or at noon.

209. =Ripe Currants.=--A pound of ripe currants mashed, and mixed with
half a pound, or more, of sugar, makes an excellent accompaniment for
bread, being served spread upon the slices.

210. =Blackberry Jam.=--This is an invaluable addition to the breakfast,
or noon dinner, in place of butter. It is an excellent agent for
regulating the action of the bowels. It is made by boiling with every
pound of thoroughly ripe blackberries half a pound of good brown sugar;
the boiling to be continued one hour, and the berries well broken up.

211. =Baked Fruit.=--In addition to baking apples in the ordinary way,
plums, peaches, pears, and berries, are good when put into a stone jar
with layers of stale bread and sugar, and about a gill of water, and
baking the fruit slowly in a moderate oven for an hour and a half.

212. =Broiled Chops.=--Trim nearly all the fat from a pound of loin mutton
chops, broil them over a clear, bright fire for about fifteen minutes,
taking care not to burn them; when they are done put them on a hot
platter, season them with half a teaspoonful of salt, and if they are
very dry put a little butter over them, using not more than a quarter of
an ounce. Serve them with mashed potatoes.

213. =Beefsteak.=--A tender sirloin steak is the best cut for general use.
It should be chosen in accordance with the directions given in the
chapter on marketing, and broiled over a brisk, clear fire