Oat Jelly
1 cup Rolled Oats 1/2 teaspoon salt 3 cups boiling water Add the oats and salt to boiling water gradually. Boil two minutes, then steam in a double boiler forty-five minutes to one hour.
Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.
1 cup Rolled Oats 1/2 teaspoon salt 3 cups boiling water Add the oats and salt to boiling water gradually. Boil two minutes, then steam in a double boiler forty-five minutes to one hour.