The thorough good cook

Cut some celery and endive small, and stew them well in some vegetable broth; when quite tender, add a little butter browned, and a little flour, if requisite ; stew ten minutes longer, and serve up with fried sippets of bread. 11. Plour Porridge. Boil one pint of milk, reserving two tablespoonfuls to mix with one ounce of flour ; stir this into the boiling milk, adding half a saltspoonfid of salt ; boil gently ten minutes, and serve with sugar or treacle. 12. Hominy Porridge. Wash the hominy clean, and boil it with sufficient water to cover it. It should boil from two to five hours over a very slow fire. Eat it with butter and molasses, or with sugar and milk. It is considered extremely wholesome food, especially for children and delicate persons. Another Way. Take one pint of hominy, three pints of milk, and a 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 for two hours, till all the milk is absorbed; pour into saucers and serve Avith treacle and milk. 13. Lentil Porridge. Take three tablespoonfuls of lentil flour, one saltspoonful of salt, and one pint of water. Mix the flour with the water and salt, and boil ten minutes, stirrinsf all the time. 14. 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 dessertspoonful of oatmeal and a little salt mixed to a paste with water; cut some bread into small pieces, put it into basins, and pour the boiling milk upon it. 15. 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, previously rubbed smooth in a little cold water, and allow the whole to boil gently all over the surface about twenty minutes ; pour it into soup plates, and serve with sweet milk, cream, or syrup. 16. Sago Porridge. Take four tablespoonfuls of sago, one saltspoonful 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 into soup plates, and serve with molasses or sugar. 17. Sago and Rice Porridge. This you make the same way as sago porridge, but using half the quantity of sago, with as much rice. 18. Wheatmeal Porridge. To one quart of boiling water add a teaspoonful of salt ; stir in gradually half a pound of wheatmeal ; boil ten minutes, and serve with milk or treacle. 19. Sowins. One pound and a half of fine oatmeal, one tablespoonful of white sugar, and a little salt. Steep the oatmeal in cold water twenty-four hours, then pour off the water ; add the same quantity of fresh water, and let it remain the same length of time ; strain through a fine hair-sieve ; put the meal ill a saucepan, adding tlie sugar, and let it boil till it becomes about the consistence of hasty pudding, stirring constantly. Pour it on a dish, and serve with milk or cream, and sugar or treacle. 20. Scotch Sowins.