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Classic
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page 172
well beaten together. Let it just boil, then strain it off, and when it is as
cold as milk from the cow, put it into cups or glasses.
Oatmeal Flummery.
Put oatmeal (as much as you want) into a broad deep pan, cover it with water,
stir it together, and let it stand twelve hours; then pour off that water clear,
and put on a good deal of fresh, shift it again in twelve hours, and so on in
twelve more. Then pour off that water clear, and strain the oatmeal through a
coarse hair sieve, pour it into a sauce pan, keeping it stirring all the time
with a stick, till it boils and becomes very thick. Then pour it into dishes.
When cold, turn it into plates, and eat it with what you please, either wine and
sugar, or milk. It eats very well with cyder and sugar.
You may observe to put a great deal of water to the oatmeal, and when you pour
off the last water, put on just enough fresh to strain the oatmeal well. Some
let it stand forty-eight hours, some three days, shifting the water every twelve
hours; but that is as you like it for sweetness or tartness.
Groats, once cut, do better than oatmeal. Mind to stir it together when you put
in fresh water.
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