[Illustration: Fig. 4]
71. ROLLED-OATS JELLY WITH PRUNES.--If an appetizing dish for warm
weather is desired, rolled oats may be cooked to form a jelly and then
have stewed prunes added to it. Such a dish is illustrated in Fig. 4.
When served with cream, this combination of rolled oats and prunes is
high in food value and consequently may be made the important dish in
the meal for which it is used.
ROLLED-OATS JELLY WITH PRUNES
(Sufficient to Serve Six)
1 c. rolled oats
3 c. water
1 tsp. salt
12 stewed prunes
Cook the rolled oats according to the directions already given, and then
force them through a fine sieve. Remove the seeds from the prunes that
have been stewed by cooking them very slowly until they are soft in a
sufficient quantity of water to cover them well, drain off all the
juice, and place two prunes in the bottom of each of six cups, or molds,
that have been moistened with cold water. Fill each with the rolled-oats
jelly and set them aside to chill. When ready to serve, turn the food
out of each mold into a cereal dish and serve with cream and sugar.
72. LEFT-OVER ROLLED OATS.--Every housewife should refrain from throwing
away any left-over rolled oats, because all of this cereal remaining
from a previous meal can be used to good advantage. For example, it can
be made especially tasty if, before it is cold, it is added to fruit,
poured into molds and allowed to stand in them until it is cold, and
then served with sugar and cream.
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