The thorough good cook

Mix two pounds and a half of coarse oatmeal with a pint of buttermilk, and five pints of lukewarm water ; cover it, place it a little distance from the fire, let it remain thirty-six hours ; pour off the liquid, and add more water, changing the water two succeeding days ; then put some of the meal into a hair-sieve, adding plenty of water, and knocking the sieve with the hand to make the finer particles of oatmeal pass through the coarser part. Again let it remain eight or ten hours ; then pour off the water, and put the remainder into a pan lined with earthenware, adding salt, and water sufficient to make it about the thickness of oatmeal porridge ; stir it constantly while on the fire, and let it boil till it becomes smooth. 21. Mush. Stir Indian meal into boiling water, by degrees, with a mush stick, adding a little salt. Let it boil thick, then allow it to simmer slowly till it is sufficiently cooked ; three or four hours' simmering will not be at all too long. 22. Kedgeree. First steep half a pint of split dhal or of dry split peas in water; add half a pound of picked and washed rice, with a little ginger, mace, and salt ; boil till the peas or dhal and the rice are swollen and tender ; stir the whole, and mix in a little butter or ghee ; strain off the water. Have ready some hard-boiled eggs cut in halves, and an onion or two sliced and fried in ghee to garnish with ; or add small boiled onions. • Dhal, I may mention, is a kind of vetch, native to India ; ghee is the native name for stale butter clarified by boiling and straining. 06s. — To be well dressed, the dhal and rice should not be clammy. 23. Prumenty. Take some good white wheat : just wet it a little ; put it into a coarse bao- and beat it with a stick till the external husk is sufficiently loose to be rubbed off: then wash it well, changing the water five or six times, till perfectly free from loose bran. Next put it into a stewpot with plenty of water ; cover, and set it in the oven till the wheat is quite soft; when it is cold, it will be quite a jell}'. When required for use, put as much of the wheat with milk into a pan as will make it about the consistence of rich milk, stirring it constantly with a wooden slice or spoon, and mashing the wheat, it being liable to burn ; when near boiling, stir in a small portion of flour mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt. When it boils it will be ready. Frumenty may be thickened with the yolks of eggs, beaten with a little milk instead of flour; currants or sultana raisins, picked and washed, may also be added. 24. Green Corn Omelette. Grate the corn from twelve ears, boiled ; beat up five eggs ; stir them with the corn, season Avith pepper and salt, and fry the mixture brown, browning the top with a hot shovel. If fried in small cakes, with a little flour and milk stirred in to form a batter, green corn is very nice. 1 25. Green Corn Pudding. Twelve ears of green corn, grated; a quart of milk; four ounces of butter; the same of sugar; four eggs beaten lightly. Bake in a buttered dish, and eat with butter and sugar sauce. The corn may be previously boiled, when the pudding will bake more quickly. 26. Corn Pie.