Cassell's Vegetarian Cookery - A Manual of Cheap and Wholesome Diet by A. G. Payne
page 105 of 289 (36%)
page 105 of 289 (36%)
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small before the boiling milk is poured on it, and also that the addition
of a small pinch of salt takes away the insipidity. Rigid economists sometimes swell the bread with boiling water, then drain this off and pour milk in its place. This, however, is almost a pity, for milk is so very good for children; and though recklessness is seldom to be recommended, a mother might well be advised to be reckless about the amount of her milk bill, provided always that the quantity of milk be not wasted, and that the children have it." MILK PORRIDGE.--Take a tablespoonful of oatmeal and mix it up in a cup with a little cold milk till it is quite smooth, in a similar way as you would mix ordinary flour and milk in making batter. Next put a pint of milk on to boil, and as soon as it boils mix in the oatmeal and milk, and let it boil for about a quarter of an hour, taking care to keep stirring it the whole time. The fire should not be too fierce, as the milk is very apt to burn. Flavour this with either salt or sugar. RICE AND BARLEY PORRIDGE.--Take a quarter of a pound of rice and a quarter of a pound of Scotch barley and wash them very thoroughly. The most perfect way of washing barley and rice is to throw them into boiling water, let them boil for five or ten minutes, and then strain them off. By this means the dirty outside is dissolved. Next boil the rice and barley gently for three or four hours, strain them off, and boil them up again in a little milk for a short time before they are wanted. It will often be found best to boil the barley for a couple of hours and then add the rice. A little cream is a very great improvement. The porridge can be flavoured with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold forms an agreeable accompaniment to stewed fruit. |
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