Part 6 (1/2)

No 113 VEGETABLE PORRIDGE

Scrape and peel the following vegetables:--six carrots, six turnips, six onions, three heads of celery, and three parsnips; slice up all these very thinly, and put theallon pot, with four ounces of butter, a handful of parsley, ditto of chervil, and a good sprig of thyme, and fill up ater or pot liquor, if you happen to have any; season with pepper and salt, and put the whole to boil very gently on the fire for two hours; at the end of this tietables will be done to a pulp, and the whole h a colander with a wooden spoon, and afterwards put back into the pot and stirred over the fire, to make it hot for dinner

No 114 PUMPKIN PORRIDGE

I arown in this country as an article of food for the poorer classes, and more is the pity, for they require but little trouble to rear, and yield an abundance of nutritious and cooling food, at a sine, the want of knowledge for turning the puood account as an article of food I ae to whomsoever may stand in need of it Peel and slice up as ht ounces for each person, and put this into a boiling pot, with two ounces of butter, and a quart of water; set the whole to boil very gently on the fire, until the pumpkin is reduced to a pulp, and then add half-a-pint of buttermilk, or skie You then stir the porridge over the fire for about fifteencare that it does not boil over; season with salt and a little nut, and eat it with toasted bread for breakfast, or any other meal

No 115 RICE-MILK FOR SIX PERSONS

Put one pound of Patna rice into a boiling pot with two ounces of butter, two quarts of water, a small bit of cinnamon or lemon-peel, and a little salt; put the lid on, and set the rice to boil very gently indeed close to the hob, until the rice is done quite soft; this will take about one hour and a quarter; then add three pints of ski stirred the rice-er, it ar, and will produce an excellent breakfast for at least six persons

No 116 KNUCKLE OF VEAL AND RICE

A s-end of neck of veal, is sometimes to be purchased very cheap; I will therefore suppose that you , and this is the way you should cook it to the best advantage Put the knuckle of veal into a boiling pot, with a pound of bacon, two pounds of rice, six onions, three carrots cut in pieces, some peppercorns, and salt in moderation on account of the bacon; add three or four quarts of water, and set the whole to stew very gently over a ood substantial dinner for at least ten persons

No 117 IRISH STEW

Inferior parts of any kind of ood Irish stew Let the , well rubbed all over with pepper and salt, and placed in a good-sized pot or saucepan; add peeled onions in the proportion of six to the pound of h water just to cover in the whole Next, set the stew on the fire to boil very gently for an hour and a-half, then add such quantity of peeled and split potatoes as you may think will suffice for the number of persons about to dine off the stew, and put the whole back on the fire to boil briskly until the potatoes are thoroughly done soft; the Irish steill then be ready to eat

No 118 FISH SOUP

Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you er eels cut in slices, and almost any kind of fish which may come within reach of your ood mess of soup for a meal First, chop fine soh water to furnish about half a pint for each person to be provided for, and set this on the fire to boil for ten minutes; then add your pieces of fish, of about four ounces each; season with thyme, pepper, and salt, and boil the soup for about fifteen er, when it will be ready for dinner Some well-boiled potatoes will prove a welcome addition to this soup

_Note_--This kind of fish soup will prove the eous near the sea-coast, where inferior kinds of fish are always very cheap

No 119 SOUSED MACKEREL

When , this kind of fish forms a cheap dinner On such occasions, the mackerel must be placed heads and tails in an earthen dish or pan, seasoned with chopped onions, black pepper, a pinch of allspice, and salt; add sufficient vinegar and water in equal proportions to cover the fish Bake in your own oven, if you possess one, or send thes, sprats, or any other cheap fish, are soused in the same manner

No 120 A DINNER OF RED HERRINGS

The cheaper sort of red herrings are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them in water for an hour before they are cooked First, soak the red herrings in water for an hour; wipe, and split them down the back; toast or broil the placed them on a dish, put a bit of butter and soar over all, and this will make a cheap and savoury dish to be eaten ell-boiled potatoes

No 121 TO FRY FISH

For this purpose you must have so fat, would be excellent; but they ht, and cost a little money True; but then, if you can afford yourselves a bit of ood thrift you should save the fat fro from your bakedyour fish twice a-week; and letfish as an occasional part of your daily food, your health, as well as your pockets, would feel the benefit of such a systeht soe flounders, plaice, small soles, or any other small or flat fish First of all, let the fish be washed and wiped dry, and rubbed all over with a little flour Next, put about two ounces of fat, free fro-pan on the fire, and, as soon as it is hot, put the fish in to fry, one or two at a tih in the frying-pan they do not fry well; this must be carefully attended to, and when the fish is a little browned on one side, turn it over with a tin fish-slice, that it may be fried on the other side also; and, as soon as done, place the fried fish on a dish and then fry the others When all your fish are fried, hat fat remains in the pan fry some onions, and place the an extra relish to your ar, soive it a boil up, and pour this round the fish

No 122 SALT FISH WITH PARSNIPS