COOKING WITH OATMEAL

New Zealand Journal of Agriculture, Volume 75, Issue 1, 15 July 1947, Page 109

COOKING WITH OATMEAL

By

EVA TOPPING,

Rural Sociologist, Auckland.

IS it true that one must go to Scotland to learn the uses of oatmeal? Perhaps the New Zealand housewife does not make so much use of oatmeal as does her Scottish counterpart; probably it appears on the table only as porridge. It is a good cereal, richer in food material than most of the others. The high starch content makes it an excellent heat and energy producer, and as it contains some protein it is also a tissue builder. It may be a little less easily digested because of the tough fibres and so requires thorough cooking, especially for children, elderly people, and those whose digestion is impaired through sickness.

Oatcakes SCOTTISH oatcakes are cooked on one side on a girdle until the edges curl up; then they are toasted on the other side before the fire on a wire rack which is made to hang on the bars of the grate. Excellent oatcakes can be made on the hot plate of an electric stove and finished under a grill or the top element of the oven. Put 2-J handfuls of oatmeal into a basin with I teaspoon of salt and pour over it 1 pint of boiling water in

which loz. of bacon fat, dripping, or butter has been melted. Mix them well with a wooden spoon, turn the mixture out on to a board sprinkled with oatmeal,' and knead it a little with the hands. Divide' it and shape the pieces into rounds. Roll each as .thin as possible,' keeping the rolling pin dusted with meal to prevent sticking, and cut each round into four. Take the board to the well-heated hot plate or girdle and slide the oatcakes on—any attempt to. lift them is almost certain to crack or break them. Cook the oatcakes until the. edges begin to curl, then remove them to a hot baking sheet .and toast the uncooked side under the grill or top element of the

oven. To test the heat of the girdle or hot plate sprinkle it with water; if the drops “dance” on the surface, the, plate is hot enough for baking the oatcakes.' .- . If the oatcakes must be baked in the oven, try this recipe:.' 1 cup of oatmeal ■ I cup of dripping 1 cup of flour melted in 1 tableBoiling water to . mix spoon of _ boiling 1 teaspoon of salt water , Put the flour, oatmeal, and salt into a basin and add the melted dripping and water, using extra boiling water if the mixture is too dry. Roll the mixture thin on board, using oatmeal to dust the rolling pin and board. Cut the oatcakes into triangles or squares and bake' them on an oven sheet .sprinkled with oatmeal until they are lightly browned. Store oatcakes in an airtight tin to keep them crisp. Serve a glass of milk, buttered oatcakes, a piece of cheese, , and a stick of celery or lettuce leaves for a healthful mid- ~ . morning snack. Oatmeal in Biscuits Fine oatmeal makes biscuits which are crisp and nicely flavoured, medium oatmeal is used for the spicy parkin type, and rolled oats for the maca-

roons and the nutty kinds of biscuits. Any of them make , a welcome addition to the tea table or the school lunch box. Many of the biscuit recipes do not include eggs, which makes them useful when the hens are not laying. . That for quick cake biscuits contains no flour, milk, or eggs and will be welcomed by asthma sufferers whose diet does not include these items, Plain Biscuits Mix lib. of oatmeal, jib. of flour, and 1 teaspoon of salt. Rub in Jib. of •butter or butter and dripping mixture and mix the ingredients to a stiff paste with hot milk. Roll it thin, cut it into rounds, and bake them in a moderate oven for 10 to 12 minutes. Sweet Biscuits 6oz. of flour 3oz. of butter dr lard 4oz. of sugar 1 teaspoon of baking 2 tablespoons of milk powder 1 egg Good pinch of salt soz. of oatmeal Mix the flour, sugar, oatmeal, baking powder, and salt. Rub in the fat and mix the ingredients with well-beaten egg and milk. Roll the mixture thin, cut it into shapes, prick them over with a fork, and, bake them in a moderate oven until they are lightly browned. - - Savoury Biscuits . • 1 cup of oatmeal Sait and pepper 1 cup of grated cheese Milk 1 cup of flour 2oz. of dripping f teaspoon of baking , powder Rub the dripping into the flour, baking powder, and oatmeal. Add the cheese, salt, pepper, and enough milk to make a dough which is not too moist. Roll it out as thinly as possible, cut it into rounds, and bake them in a fairly hot oven until they are cooked and nicely browned.

. Parkins 4oz. of flour Milk I teaspoon of ground 4oz. of oatmeal ' - ginger i- teaspoon of ground 2oz. of lard or drip- allspice ping 2oz. of brown sugar 1 flat teaspoon of 3oz. of golden syrup baking soda . Pinch of salt Mix the flour, oatmeal, and salt, and rub in the lard. Add the sugar, spices, and soda, then the syrup, slightly warmed. Mix the ingredients to a light dough with milk. Form it into small flat cakes and place them well apart on a greased baking sheet. Brush them over with milk and bake them in a slow oven. ' Quick Cake Biscuits ? 2 cups of rolled oats Pinch of salt . ’ 1 cup of desiccated. 1 level teaspoon of coconut baking powder i cup of sugar ... Jib. of melted butter

Put the rolled oats, coconut, sugar, salt, and baking powder in a bowl and mix in the melted butter by hand. Turn the mixture into a shallow tin and press it well down with the back of a spoon, packing the corners and sides firmly. Cook it in a moderate oven for half an hour, then take it out, cut it into squares or fingers, and bake them again for a quarter of an hour. Oatmeal Macaroons ij cups of rolled oats 1 tablespoon of melt' 2 eggs ~ ■ ed butter 1 teaspoon of vanilla f cup of sugar essence J teaspoon of salt ■ ■ . Beat the; eggs with the sugar until they are light, stir in the salt, vanilla, and melted butter, and add enough rolled oats to make a stiff batter more or less than the amount specified according to the size of the eggs. Drop the mixture by teaspoonfuls on to a well-greased baking sheet, setting them well apart, and bake them in a moderate oven for 15 minutes. Scones and Bread For making brown bread or scones, half the flour in any of the usual recipes can be replaced by fine oatmeal. Rolled Oats Bun Loaf 2 . cups of boiling in 1 cup of tepid water water 1 cup of golden syrup t_ cup of rolled oats 2 teaspoons of salt 5 cups of flour 1 tablespoon of butter J cup of raisins, sub 1 cup of chopped tanas, dates, or nuts chopped prunes £oz. of yeast dissolved ' Put the oats and butter into a basin, pour on the boiling water, and leave it to stand for an hour. Then add the syrup, salt, flour, and yeast mixture and beat it thoroughly with the hand f0r..7 toclO minutes. Set the mixture to rise until it has doubled in bulk, and beat it. by hand again, adding the chopped nuts and-fruit. Turn it into well-greased tins and set .it to rise

until it; has again doubled in size. Bake the loaf for 50 to 60 minutes in a hot oven (375 to 425 degrees). The mixture is very slack and requires no kneading but thorough baking. Puddings Puddings -for the sweet course have a “different” flavour if oatmeal is included in the ingredients, and for lunch or to serve with meat there are savoury oatmeal puddings. Here are some recipes for both kinds. Oatmeal Fruit Pudding 3oz. of oatmeal 2oz. of dried fruits, 3oz. of flour currants, sultanas, 2oz. of dripping peel mixture (if pos- | teaspoon of baking sible). soda Crated rind of ■ 1 Milk to mix lemon I|oz. of sugar | small cup of golden syrup . Rub the dripping into the flour and add the oatmeal, soda, sugar, prepared fruit, and lemon rind. Mix the ingredients to a slack dough with warmed milk and syrup. Turn the mixture into a greased basin and steam it for 2| hours. Serve the pudding with a sweet sauce or custard. , Ginger Oatmeal Pudding 6oz. of flour .1 teaspoon of ground 4oz. of oatmeal ginger 2 teaspoons of bak- 2oz. of sugar ing powder - . . 1 tablespoon of golden Milk to mix syrup 3oz, of finely-chop- " > ' ped suet Sift the flour,' ginger, and baking powder into a basin, add the chopped suet (or rub in an equivalent amount of dripping) and sugar, and mix with milk. Grease a pudding basin, put in the golden syrup, followed by the pudding mixture, and steam it for 24 hours. Savoury Pudding to Serve with Roast Pork 4oz. of breadcrumbs 3oz. of chopped suet/ 4oz. of oatmeal 1 teaspoon of pow2 tablespoons of finely* dered sage , chopped or grated Salt and pepper onion : , Soak the bread thoroughly (overnight if possible), squeeze it dry and beat it with a fork. Add the other ingredients, mix well, and moisten them with milk or meat stock to make a stiff mixture. Put it into a wellgreased roasting tin and bake it in a moderate oven for about 40 minutes. Cut it into fingers and serve them hot with roast pork. Herb and Oatmeal Pudding or , Dumplings fib. of oatmeal 1 or 2 onions (lb. of chopped suet 1 teaspoon of chopi teaspoon of baking ped parsley soda | teaspoon of thyme Milk, water, or stock or mixed herbs to mix Pepper and salt Parboil the onions and chop them finely. Combine the dry ingredients, add the ' onions, and mix them to a soft, dropping consistency with onion liquor or other liquid. Turn the mixture into a greased basin, steam it for 14 hours, and serve it with gravy for a lunch dish.

For dumplings, make the mixture slightly stiffer, roll it into balls, and drop it into mince, brown stew, or soup. Oatmeal Stuffing. This stuffing is good with a boiling fowl, as it improves with the long boiling and does not escape into the liquor as would breadcrumb stuffing. 1| cups of oatmeal 2 onions 3 tablespoons of Herbs, pepper and chopped suet salt to taste Milk or egg to bind Chop the onions very finely and mix them with the other ingredients, adding sufficient beaten egg or milk to bind the. mixture to a stiff consistency. Other Uses for Oatmeal Frying Foods Use oatmeal instead of breadcrumbs for frying foods such as fish, sausages, and croquettes. Dip fish into milk and then seasoned oatmeal, and fry it in hot fat. Skin sausages and roll them in oatmeal before frying them. Rolled oats make a good coating for fried or baked meat cakes, and can also be'used as an “extender” instead of mashed potato or breadcrumbs. Thickenings Stews, minced meat, and soups can be thickened with oatmeal instead of flour. Allow longer cooking after the thickening is added than if flour is used. Meat Loaves When making meat shapes, meat loaves, or any meat mixture in which breadcrumbs are ’ used, oatmeal may be substituted, always allowing a little, longer cooking time. . . '' ; ’ Drinks ’ - ,' < ■- Oatmeal is much used for a harvest

thirst-quencher. Allow 3 to 4oz. of oatmeal to . 3 pints of water. Mix the oatmeal with a little of the water, then add the remainder. Let it stand for a short time and stir it well before use/ . Porridge Perhaps one method of making oatmeal porridge should be includedat the least it will serve to compare with' the housewife’s usual way of making this good breakfast standby. General proportions are 1 cup of oatmeal and 1 teaspoon of salt to 5 cups of water. Heat the water, and just before it reaches boiling point sprinkle in the oatmeal gradually with one hand, while stirring vigorously with a porridge stick or wooden spoon with the other. Stir well until the porridge begins to boil, add the salt, and cook it steadily for at least half an hour, stirring occasionally. Boiling longer— for 1| to 2 hours—will improve the flavour of the porridge and make it more digestible. Long cooking'brings out the sweet,' nutty flavour and gives a jelly-like consistency. If the early morning is a time of rush, make the porridge overnight and reheat it in the morning. Rolled Oats Porridge ' Rolled oats are cooked more quickly than oatmeal and can be served for a change- from oatmeal porridge or when time is limited before breakfast. Use 1 cup of rolled oats and 1 teaspoon of salt to 4| - cups of water. Sprinkle the rolled oats into the water just before it boils, stirring continually. [Photographs by Sparrow Industrial Pictures Ltd. < •

SEASCAPE - : ABOVE every.other view a seascape is surely the most fascinating. I have always loved watching its changing moods. When I was quite a small child we lived for a while in St. John’s, Newfoundland. We had a house on a hill and at the top of the house was an attic with a window overlooking the North Atlantic. From that window we three children used to watch for the icebergs in the springtime. As they broke away from the northern ice-fields during the thaw they would float down, often proving a danger to shipping. We could hear the noise of the firing as the men broke the ice which had accumulated in the harbour mouth.

iiHfßitiniititniiuitiiiiitiitiiHiiMiiiitiiiiiiiiniiiHiiiiiiiiiiiiiiiu My brother was the proud, possessor of a telescope, and ' many were the wonders he . spied. For . me, it produced a . blur, my small fingers being unable to focus it properly fact I didn’t admit. However, even with -the naked eye we saw these huge castles of ice quite clearly and aS Dad told us, “Only - one-fifth is above the water.” No wonder.. one.. sank . . the Titanic! “London Pride,” Ashburton. The Gift of Making Friends. . Blessed are they who have the gift of making friends, for it is one of God’s best gifts. It involves many things, but above all, the power of going out of one’s self, and appreciating whatever is noble and loving in another. Thomas Hughes. Go often to the house of thy friend, for weeds choke up the unused path.— A Hindu proverb.*

WAKATIPU, QUEEN OE THE SOUTHERN LAKES TN the Maori . legends and early -*• history concerning lovely Wakatipu, the “Queen of the Southern . Lakes,” Florrie Hogarth du Gruchy has found the ideal' subject for her able pen. She has contributed historical articles to New Zealand periodicals for many years, her radio talks also proving popular, and it is pleasing to know that she is putting her extensive knowledge of the lake country into more permanent form. Although the booklet is small, it gives a concise account of Wakatipu with special reference to topographical . details and. the exploits of the pioneer explorers, both Maori and pakeha. There is an interesting section dealing with the first squatters, William Gilbert Rees, of

Wales, who established" a sheep run on the site where Queenstown now stands, and Nicholas Von Tunzelman (godson to Nicholas I, Tsar of Russia), the original owner of Fernhill, the 50,000-acre property on the opposite side of the lake. Two of the great rivers which flow into the lake are named after these worthy runholders. The booklet is attractive in format and contains some fine photographs. ACKNOWLEDGMENT In the articles on modern furniture by Norma K. Metson in the April and May issues of the “Journal” it was omitted to Acknowledge the. designer of the furniture illustrated, D. E. Barry Martin, B.Arch., A.R.1.8.A., A.N.Z.1.A., registered architect, Wellington.

TREES What shall we do for the children 'To give them joy in Spring, ■ To set their feet to dancing ■; And make their young hearts sing? We will plant the marsh and wayside, Duneland and dip and hill With trees that will glow in the sunlight, And glint and never be still. With trees that are strong for climbing, 'Branching, and smooth to the hand, ~ And tops that are turrets with loopholes, Green fortresses watching the land. And trees there shall be for beauty, ■ " Slender and lithe and straight, ', Flaunting their scented blossom, Or bowed by their harvest freight. And children will laugh in the branches As they clamber in search of the breeze, While envy and hate are forgotten By their elders in the shade of the trees. This, then, we will do for the children That their children’s children may sing In a land of peace and contentment The joys of childhood in Spring. . —Erica McNamara.