Fruits of any kind, such as cooked
peaches, prunes, and apricots or fresh bananas, may be used for this
purpose by cutting them into small pieces. Another way of utilizing this
cereal when it is warm is to pour it into a pan or a dish, press it down
until it is about 1 inch thick, and then, after it is cold, cut it into
pieces of any desirable size or shape, brown these pieces in butter, and
then serve them with sirup. If the left-over cereal is cold, a good plan
would be to serve it with baked apple; that is, for each person to be
served, place a spoonful of the cereal in a dish with a baked apple,
sprinkle a little cinnamon or nutmeg over it, and then serve it with
cream. Still another very good way in which to utilize left-over rolled
oats is to make it into croquettes according to the following recipe:
ROLLED-OATS CROQUETTES
(Sufficient to Serve Four)
1/2 c. grated cheese
3/4 c. crumbs
1/2 tsp. salt
1/4 tsp. paprika
1 c. cooked rolled oats
1 egg
Work the cheese with 1/2 cupful of the crumbs, the salt, and the paprika
into the cold rolled oats; then add the egg, which should be slightly
beaten. If more moisture seems to be necessary, add a little milk. Form
the ingredients into small croquettes, and then roll them in the
remaining 1/4 cupful of crumbs and saute then in butter. Garnish with
parsley and serve.
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