Oatmeal

pg 110 #75
Chiquart


To instruct the person who will be doing it, he should get 
his oats and rub them grain by grain so that there is nothing 
left but only the grain of oats; when it has all been cleaned 
like that, wash it in three or four changes of warm water and 
put it to boil in a bright, good and clean kettle; when it has 
boiled well, drain the water off it and, after that and after 
the kettle is rinsed again, put the oats back into that kettle 
with good water and set it to boil again.  When it has boiled 
enough, let it sit in that same kettle for four or five hours 
or more, or until the next day.  Then he should see that he has 
whatever he needs of good almonds; he should skin, clean and 
wash them, and grind them thoroughly in a mortar - making sure 
that it doesn't /105v/ smell of garlic.  Then he should take 
the settled oats, pour the water from them and put them again 
to boil in a change of good water in that same kettle, which 
has been cleaned and rinsed, or in another good clean kettle; 
moisten the almonds with this oat bouillon and draw them out 
with it and strain tham by passing them through a good bolting 
cloth, with a very little salt, and the necessary amount of 
sugar.  When it has boiled enough, it is served up to the sick 
person when he asks for it.

1 C		oatmeal
2 C		water
1/2 C		almonds
pinch	        salt
		sugar (brown)

directions:
Take oats and boil in water.
Boil, peel and grind almonds.
Put almonds and salt in oats.
Serve with sugar.
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