Vegetarian cookery

Or, it may be put into bottles, and set on the fire in a pan of water, till the water boUs ; when cold, the bottles should be well corked, and the vinegar will keep several years. PORRIDGE, GRUEL, ETC. No. 715. — Oatmeal 'Porridge. Twelve ounces of meal, half an ounce of salt, and three pints of water. Dissolve the salt in the boiling water ; add the meal, pre- viously rubbed smooth in a little cold water, and allow the whole to boil gently, all over the surface, about twenty minutes, stirring constantly ; pour it into saucers, and serve ■with treacle and milk. No. 716. — Wheat-Meal Porridge. To one quart of boiling water, add a tea-spoonful of salt ; stir in gradually half a pound of wheat-meal ; boil ten minutes, and serve with milk or treacle. No. 717. — Milk Porridge. To a pint and a half of new milk, put half a pint of water ; set it on the fire, and when just ready to boil, stir in about a dessert-spoonful of oatmeal, and a little salt, mixed with water ; cut some bread in small pieces ; put it into basins, and pour the boding milk upon it. No. 718. — Flour Porridge. Boil one pint of milk, reserving two table-spoonfuls to mix with one ounce of flour ; stir it into the boding milk, adding half a salt-spoonful of salt ; boil gently ten minutes, and serve with sugar or treacle. No. 719. — Hominy Porridge. One pound of hominy, prepared as in No. 176, three pints of milk, and quarter of an ounce of salt. Steep the hominy in water twelve hours ; then pour off the water not absorbed ; add the milk and salt, and set the whole in a slow oven two hours, tiU all the mdk is absorbed ; pour it into saucers, and serve with treacle and milk. No. 720. — Lentil Porridge. Three table-spoonfuls of lentd-flour, one salt-spoonful of salt, and one pint of water. Mix the flour with the water and salt, and boil ten minutes, ^ stirring it ad the time. No. 721. — Sago Porridge. Four table-spoonfuls of sago, one salt-spoonful of salt, and one quart of water. Soak the sago in cold water a few minutes, and boil it gently about an hour, adding the salt ; pour it into soup-plates, and serve with molasses or sugar. No. 722. — Sago and Rice Porridge. Equal quantities of sago and ground rice. Proceed as with sago porridge. No. 723. — Bread Porridge for Infants. Pour boiling water on some thin slices of good light white bread ; when cool, drain off the water, and mash the bread till quite fine, adding sufficient new milk to make it a proper thickness. It may be warmed as required, but should not be boiled ; sugar may be added. When made with water only, it should be boiled a little. No. 724. — Brewis. Cut some bread in thin slices (toasted, if preferred) into a basin ; pour boiling water upon it, and cover with a plate ; let it remain a few minutes, and then stir in a piece of butter, and a little salt. Oatcake toasted and cut in pieces is frequently used. No. 725. — French Panada. Break a stale penny roll in pieces ; put it in a saucepan with just sufficient water to cover the bread ; stir it well over the fire, allowing it to boil five minutes ; then add half a tea-spoonful of salt, and one ounce of fresh butter ; mix, and take it from the fire ; beat the yolk of an egg with two table-spoonfuls of milk or water, and pour it into the panada, stirring very quickly half a minute.