This grain, or
cereal, grows very much like wheat and yields an abundant crop in fairly
good soil; but it is unlike wheat in composition, for it contains very
little protein and considerable fat. In fact, it contains more fat than
any other cereal. Because of its lack of protein, it will not make
raised bread, and when it must serve the purpose of bread it is made
into flat cakes and baked. Although it is used to some extent in this
way, its greatest use for food, particularly in the United States, is in
the form of _oatmeal_ and _rolled oats_. In the preparation of oatmeal
for the market, the oat grains are crushed or cut into very small
pieces, while in the preparation of rolled oats they are crushed flat
between large rollers.
RECIPES FOR OATS
68. The same methods of cooking can be applied to both oatmeal and
rolled oats. Therefore, while the recipes here given are for rolled
oats, it will be well to note that they can be used for oatmeal by
merely substituting this cereal wherever rolled oats are mentioned.
69. ROLLED OATS.--Because of the high food value of rolled oats, this
cereal is excellent for cold weather, especially when it is served with
hot cream or milk and sugar. It can be prepared very easily, as the
accompanying recipe shows.
ROLLED OATS
(Sufficient to Serve Six)
1 c.
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