Vegetarian Recipes.

Porridge, &c.

20. Oatmeal Porridge.—Twelve ounces of coarse oatmeal; one ounce-and-a-half of salt, and three pints of water.—Dissolve the salt in the boiling water; rub the meal smooth in a little cold water; add it to the boiling water; boil gently about twenty minutes; pour into plates, and serve with treacle, syrup, milk, cream, or stewed fruit.—Wheatmeal Porridge is similarly made.

21. Rice Porridge.—Six ounces of ground rice, and one quart of water.—Steep the rice in a little cold water while the rest of the water is boiling; add it to the boiling water; boil twenty minutes, stirring all the time; pour into plates. To stew in the oven, or boil in a double saucepan, are other methods.

22.—Oatmeal Cake.—Half a pound of Brazil nuts mashed and worked into three small tea-cupfuls of coarse oatmeal, and half a cup of fine, one tea-spoonful of baking powder, a little sugar and allspice; wet with milk and bake.