Oatmeal in the Hay Box

    The first recipe,"1907 Chicken Broth" raised a lot of questions for me, like why does "one pen- feather injure the flavor"? If the pieces are "as small as possible" how much chicken is "4-6 pieces" that go into the broth? How do you maintain a consistency of taste?  If you found the "flavor of the times" in the first recipe interesting, you'll probably find the next one even more so.  So get your "Hay Box" ready so that you can make a great oatmeal. Even if you are not an oatmeal enthusiast, you'll enjoy the read.

Oatmeal in the Hay Box

     "At 11 or 11:30 o'clock a.m. Put on your oatmeal flakes, the usual way, only instead of using the farina kettle, put in a bucket with a close fitting lid.  Boil hard for 5 minutes (not necessary to boil inside of water), set on the stove, then take up the bucket with the lid fastened tight, set in a box of hay; pack hay closely around, underneath and on top: cover with a thick quilt and leave undisturbed until 6 o'clock supper, when you will have the most deliciously cooked dish of oatmeal. Any cereal can be cooked the same way, and dried fruits, only they have a to be soaked overnight first; so can many vegetables and meats; they have to boil a little longer so as to get heated through and through. 

You can go anywhere you please during the afternoon, while the hay is at home doing your cooking.

Mrs. Dr. Luck."  -  Women's Civic Betterment Club, "The Roanoke Cook Book", The Stone Publishing and Manufacturing Company, 1907.