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PORRIDGE |
Oatmeal |
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OATEN |
Made of oatmeal |
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ATOLEDEAVENA |
Oatmeal gruel or stew |
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OATCAKE |
A cake made of oatmeal. |
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KLEPTOMANIA |
Compulsion to acquire mutated pink oatmeal |
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HAVERSACK |
A bag for oats or oatmeal. |
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BURGOO |
A kind of oatmeal pudding, or thick gruel, used by seamen. |
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CLAPCAKE |
Oatmeal cake or bread clapped or beaten till it is thin. |
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CROWDY |
A thick gruel of oatmeal and milk or water; food of the
porridge kind. |
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HASTY PUDDING |
A batter or pudding made of flour or oatmeal, stirred
into boiling water or milk. |
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CAKE |
A small mass of dough baked; especially, a thin loaf from
unleavened dough; as, an oatmeal cake; johnnycake. |
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GRUEL |
A light, liquid food, made by boiling meal of maize,
oatmeal, or fiour in water or milk; thin porridge. |
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LADLE |
To take up and convey in a ladle; to dip with, or as
with, a ladle; as, to ladle out soup; to ladle oatmeal into a kettle. |
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STIRABOUT |
A dish formed of oatmeal boiled in water to a certain
consistency and frequently stirred, or of oatmeal and dripping mixed
together and stirred about in a pan; a hasty pudding. |
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SKILLIGALEE |
A kind of thin, weak broth or oatmeal porridge, served
out to prisoners and paupers in England; also, a drink made of oatmeal,
sugar, and water, sometimes used in the English navy or army. |
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BROSE |
Pottage made by pouring some boiling liquid on meal (esp.
oatmeal), and stirring it. It is called beef brose, water brose, etc.,
according to t... |
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BANNOCK |
A kind of cake or bread, in shape flat and roundish,
commonly made of oatmeal or barley meal and baked on an iron plate, or
griddle; -- used in Scotland and the northern counties of England. |
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HAGGIS |
..., etc., of
a sheep or lamb, minced with suet, onions, oatmeal, etc., highly
seasoned, and boiled in the stomach of the same animal; minced head ... |