[Magdalen] Oatmeal time

[Lesley de Voil]

Rolled Oats is much more popular here, and makes a more interestingly-textured product, particularly if one prepares it my mother-law's way. Put 1 cup rolled oats into saucepan, stir in 4 cups boiling water, allow to stand overnight. Bring to boil again in morning, stirring often. Serve as desired - golden syrup and f.c. milk was my favourite.

-----Original Message-----
From: "Cantor03--- via Magdalen" <magdalen at herberthouse.org>
Sent: ‎19/‎11/‎2014 4:30
To: "magdalen at herberthouse.org" <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Oatmeal time



 
My mother (died at 98 in '98) discovered soon after she was married  (1934)
that oatmeal made her "regular".  She also discovered that the (then)  
locally
made "Presto" brand pressure cookers were a good way to cook this  oatmeal
which became a morning ritual at our house for over 50 years.
 
She used the original "Quaker Oats", and the consistency produced was  a
formed but not tough delicious cereal which was served with  granulated
sugar and milk or cream.  Later I discovered that it went well with  brown
sugar.
 
I haven't been able to recreate this oatmeal, but then I don't use a  
pressure
cooker.  I did find that the rehab hospital I was in for more than two  
months
last year had a similar oatmeal, while their cream of wheat was  positively
liquid and inedible.
 
In any case, I like oatmeal for breakfast, and should try to cook some  up
as suggested on these pages and reheat later.  
 
Being from the Upper Midwest, I also have Malt-O-Meal, and Cocowheat
cereals that I cook occasionally.  I mostly get these when I'm home in  the
Upper Midwest (along with Pearson's Nut Goodie candies) because they
are not easy to find here in the NE.
 
 
 
David Strang. - In the very cold Poconos of Pennsylvania (low last night 13 
 F).