The combination of rolled oats and apples is rather unusual, still it makes a dish that lends variety to a breakfast or a luncheon. Such a dish is easily digested, because the apples supply to it a considerable quantity of cellulose and mineral salts.
ROLLED OATS WITH APPLES
(Sufficient to Serve Six)
- 2/3 c. rolled oats
- 2 c. boiling water
- 1/2 tsp. salt
- 6 medium-sized apples
- 1 c. water
- 1/2 c. sugar
Stir the rolled oats into the boiling salted water and cook them until they set; then place them in a double boiler and cook for 2 to 4 hours. Pare and core the apples, and then cook them whole in a sirup made of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart. To serve the food, place it in six cereal dishes. Put a large spoonful of the cooked oats in each dish, arrange an apple on top of the oats, and then fill the hole left by the core with rolled oats. Over each portion, pour some of the sirup left from cooking the apples, and serve hot with cream.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)