Harper's cook book encyclopædia

Sucking-pig Barbecue. — Make a force-meat of two anchovies, six sage leaves, and the liver ; pound them in a mortar together with bread-crumbs, 4 ozs. of butter, some paprika, and half a pint of wine ; stuff the pig and sew it up ; place very near a hot fire and baste it. When done, take it up and allow to cool; glaze with aspic jelly, and garnish with cresses. Mush, Crushed-wheat PORRIDGE, ETC Potage Mush, Crushed - wheat. — Grits should be stirred gradually into boiling water until a thin mush is formed ; the boiling should be continued slowly for an hour or two, the coarser the grits the longer they should be boiled. Raisins may be cooked with it for a seasoning. Mush, Farina. — One or two tablespoonfuls of farina stirred into one cupful of boiling salted water in a double boiler. Boil fifteen minutes, then add a cupful of milk with a little sugar. Boil fifteen minutes longer. Mush, Indian -meal. — It requires longer boiling and more careful mixing than oatmeal. The meal should be mixed with boiling water or milk gradually, and stirred rapidly between each handful to prevent it from lumping. It requires long boiling, and when boiled is served with salt, sugar, and milk .separately ; or it may be put into a well-buttered basin and served, turned out while still warm. Polenta is made with partly cooked mush turned into a well-buttered, shallow dish, and mixed with grated cheese ; to be baked from fifteen to twenty minutes — Yz lb. of mush to 2 ozs. of grated cheese. Porridge, Milk. — Put into an enamelled saucepan half a pint of whole groats, on which pour a pint and a half of cold water. Boil well for two or three hours, adding more water if too thick, and strain through a colander or sieve. This porridge may be kept two or three days, and when wanted boiling milk should be added. Porridge, Oatmeal. — Put a pint and a half of water or milk and water into a saucepan, and add a pinch of salt. When the liquid fully boils, as it is rising in the pan sprinkle gradually 2 ozs. of oatmeal into it and at the same time stir briskly with a fork. Keep stirring until the lumps are beaten out. Boil the mixture for a quarter of an hour, pour it on a plate, and eat it with milk and sugar or syrup. The secret of making it properly is to let the water boil fast before putting in the oatmeal. Time, a quarter of an hour from the time the water boils. Sufficient for one person. Porridge, Scotch Oatmeal. — Oatmeal porridge is made of oatmeal, water, and salt only, no sweet milk, buttermilk, nor butter being necessary, although all of these articles may be used as relishes with it. It is best made from meal of medium coarseness. The water must be boiling when the meal is stirred in, and it must be stirred in carefully and gradually, and not thrown in all at once, and the stirring must be continued during the time of boiling, which should not be less than fifteen minutes, arid is much better boiled longer. If longer boiled, the grain of the meal gets softer, and of course the porridge gets thicker. Porridge is more palatable when a flat dish is used for it than when it is put into a bowl.