Meal-and-Ale. — Meal-and-ale was a harvest festival
dish. It was not the feast of the ingathering but when the
reaping was finished. The fiirmer was said to have got cliack
when the reapers had cut the last sheaf, and that night when
they came home to rest from their labours he made them a
feast of meal-anrl-ale. It was simply some oatmeal stirred
into a basin of ale or harvest beer. It was usually sweetened
with sugar and a glass or two of whisky✪ Meal-and-Ale was added. The
inevitable ring and other emblems of future destiny were
put in and all the harvesters stood round the one dish, each
with his spoon. They ate quietly for a little, but soon there
ensued a .scramble for the ring — more especially if some one
dipping deeper than the rest chanced to bring the trea.sure
in sight.
Rev. (1. Jack, M.A.,
Minister of St Muntio’s.
180
SOOTHING SYRUP FOR A COUGH.
Mix I tablespoonful oatmeal with the yolk of i egg and i
tablespoonful honey. Pour on to these i pint boiling water,
stirring all the time. Return to pan and bring nearly to
boil, then strain. Miss Sten house.
STUFFING FOR A GOOSE.
2 lbs. of onions.
Equal quantity of bread-
crumbs.
i lb. of suet chopped finely.
Season with sage, salt, and
pepper✪ Stuffing for a Goose.
Boil the onions till cooked, then mix all well together,
using a little liquid if breadcrumbs are very dry.
Mrs Lambie, Manchester.
TO BOIL FLOUR FOR PUDDINGS.
Have a large pot suitaldy filled witlr fast-boiling water.
Put the flour into a white l.i✪ To Boil Flour for Puddingsag, tie it and plunge it into the
water, keeping it moving up and down for a minute, then
let it boil for 2 hours. Take it out, let it cool and keep it
for use. Puddings made from flour prepared in this way are
lighter and more easily digested. X.Y.Z.
TO BOIL SEMOLINA, FAROLA, &c.
It is considered by many that the best way to cook the
above by boiling is to sprinkle the grain into the milk while
boiling. I have found the following have a good result : —
Mix the grain (i dessertspoonful to i teacupful of milk),
sugar, and a little milk till smooth, add the rest of the milk
and .stir till boiling. When quite boiling draw to the side a
little, put lid closely on, and allow to simmer or steam for
about i hour. If an egg is to be added let it cool before
doing so and mix it in very quickly. The grain is well burst
and the flavour of it is very fine.
J. Lambie, Edinburgh.
181
TO MAKE PORRIDGE.
1 lablespoonful of oatmeal.
J teaspoonful of salt.
A little cold water.
About I breakfastcupful of
boiling water✪ To Make Porridge according
to consistency desired.
Try this way : — Put oatmeal into a pan, moisten and rub
till smooth with cold water, then stir in the boiling water,
and stir till it boils. Put on the lid and boil gently for 30
to 40 minutes. Stir occasionally, adding the salt 10 minutes
before dishing. It has been advised to those with weak
digestions to have the meal mixed altogether with cold water
and stirred till boiling. J. L.vmbie, Edinburgh.
Note. — Some like a very little semolina added. Porridge made with
pease-meal in the above way is very good, and is a change from the
oatmeal.
Page 83 · 4 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Meal-and-Ale. — Meal-and-ale was a harvest festival dish. It was not the feast of the ingathering but when the reaping was finished. The fiirmer was said to have got cliack when the reapers had cut the last sheaf, and that night when they came home to rest from their labours he made them a feast of meal-anrl-ale. It was simply some oatmeal stirred into a basin of ale or harvest beer. It was usually sweetened with sugar and a glass or two of whisky was added. The inevitable ring and other emblems of future destiny were put in and all the harvesters stood round the one dish, each with his spoon. They ate quietly for a little, but soon there ensued a .scramble for the ring — more especially if some one dipping deeper than the rest chanced to bring the treasure in sight.
Rev. G. Jack, M.A.,
Minister of St Muntio’s.
SOOTHING SYRUP FOR A COUGH.
Mix I tablespoonful oatmeal with the yolk of i egg and i tablespoonful honey. Pour on to these i pint boiling water, stirring all the time. Return to pan and bring nearly to boil, then strain. Miss Sten house.
STUFFING FOR A GOOSE.
2 lbs. of onions.
Equal quantity of breadcrumbs.
i lb. of suet chopped finely. Season with sage, salt, and pepper.
Boil the onions till cooked, then mix all well together, using a little liquid if breadcrumbs are very dry.
Mrs Lambie, Manchester.
TO BOIL FLOUR FOR PUDDINGS.
Have a large pot suitably filled with fast-boiling water. Put the flour into a white l.iag, tie it and plunge it into the water, keeping it moving up and down for a minute, then let it boil for 2 hours. Take it out, let it cool and keep it for use. Puddings made from flour prepared in this way are lighter and more easily digested. X.Y.Z.
TO BOIL SEMOLINA, FAROLA, &c.
It is considered by many that the best way to cook the above by boiling is to sprinkle the grain into the milk while boiling. I have found the following have a good result : — Mix the grain (i dessertspoonful to i teacupful of milk), sugar, and a little milk till smooth, add the rest of the milk and .stir till boiling. When quite boiling draw to the side a little, put lid closely on, and allow to simmer or steam for about i hour. If an egg is to be added let it cool before doing so and mix it in very quickly. The grain is well burst and the flavour of it is very fine.
J. Lambie, Edinburgh.
TO MAKE PORRIDGE.
1 lablespoonful of oatmeal. J teaspoonful of salt.
A little cold water.
About I breakfastcupful of boiling water according to consistency desired.
Try this way : — Put oatmeal into a pan, moisten and rub till smooth with cold water, then stir in the boiling water, and stir till it boils. Put on the lid and boil gently for 30 to 40 minutes. Stir occasionally, adding the salt 10 minutes before dishing. It has been advised to those with weak digestions to have the meal mixed altogether with cold water and stirred till boiling. J. L.vmbie, Edinburgh.
Note. — Some like a very little semolina added. Porridge made with pease-meal in the above way is very good, and is a change from the oatmeal.
Records on this page
Meal-and-AleStuffing for a GooseTo Boil Flour for PuddingsTo Make Porridge