New Ways With Oatmeal

Southland Times, Issue 24153, 15 June 1940, Page 13

New Ways With Oatmeal

Oatmeal may be used in a number of ways. In pastry, for savoury or sweet pies; as stuffing for meat, fish, game or poultry; frying batter, and as a coating alone or with egg; crust for boiled or steamed savoury puddings; dumplings with meat or sweet sauces; cakes, and as thickening for savoury soups and stews, sweet moulds, or sauces. A number of the following recipes are of Scottish origin. SKIRLIE Cook chopped onions sprinkled with two pinches brown sugar till pale gold in 4oz dripping. Dry 11b oatmeal in oven. Warm the fat to bubble, but not smoke heat. Stir oatmeal in continuously for 10 minutes. The sweetness is lost if dripping is overheated. CORNED BEEF WITH DUMPLINGS Boil a piece of corned beef with whole onions—one to each person—in about a quart of water till tender. Make small dumplings, with equal quantities of suet, .flour, oatmeal, and currants, and salt ! and pepper to taste. Drop these into the stock and boil for 20 minutes. Lift out meat, onions, and dumplings, and keep hot. To the stock add a tin of tomato puree, and thicken with oatmeal. Season with pepper and sugar. Sprinkle in chopped parsley before serving. FRUIT PUDDING Ingredients: Quarter pound each of dried fruit ' salad, oatmeal, bread crumbs, brown sugar, and shredded suet; two eggs; one teacupful milk. Well wash the fruit and soak it oyer night. Next day chop it finely and mix with breadcrumbs, oatmeal, sugar, and suet. Bind with well-beaten egg and milk. Place in a greased basin and steam for two hours. Serve with marmalade sauce. BISCUITS Oatmeal biscuits are nice for the cocktail buffet. Use 2oz of fine oatmeal to 4oz of flour, 2oz of butter, loz of castor sugar, one egg, and the juice of a small' lemon. Mix all dry ingredients together, and the melted butter and the egg well beaten, and finally the lemon juice. Roll out, cut into circles, and bake until pale brown. Decorate with a halved glace cherry. OATMEAL RUSKS These rusks are very popular. Quarter pound medium oatmeal, |lb flour, teaspoonful baking powder, dessertspoonful butter or lard, teaspoonful white sugar. Mix dry ingredients well in a basin, and add water to form a stiff paste. Roll out—not too thin—cut into rounds, and bake for 5 to 10 minutes in hot oven. Take out and cut through middle with sharp knife. Bake again till golden brown. STUFFED LOIN OF LAMB Three pounds boned loin of lamb, 1 teacupful breadcrumbs, 1 teacupful

medium oatmeal, 1 good-sized shallot, salt and black pepper- to taste, 1 small egg, about a tablespoon milk. Mix breadcrumbs and oatmeal together, chop shallot very finely, and add with seasoning. Bind together with the egg and milk. Tie the boned loin of lamb into a roll with the stuffing in the centre, and roast in a moderately hot oven in the usual way. Use the bones for gravy stock. This stuffing is also good in game.