Rolled-Oats Jelly With Prunes

Rolled-Oats Jelly With Prunes

Ingredients:
1 c. rolled oats
3 c. water
1 tsp. salt
12 stewed prunes

Directions:
Cook the rolled oats according to the directions already given, and then
force them through a fine sieve. Remove the seeds from the prunes that
have been stewed by cooking them very slowly until they are soft in a
sufficient quantity of water to cover them well, drain off all the
juice, and place two prunes in the bottom of each of six cups, or molds,
that have been moistened with cold water. Fill each with the rolled-oats
jelly and set them aside to chill. When ready to serve, turn the food
out of each mold into a cereal dish and serve with cream and sugar.
72. LEFT-OVER ROLLED OATS.--Every housewife should refrain from throwing
away any left-over rolled oats, because all of this cereal remaining
from a previous meal can be used to good advantage. For example, it can
be made especially tasty if, before it is cold, it is added to fruit,
poured into molds and allowed to stand in them until it is cold, and
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then served with sugar and cream. 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)