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The Pamphlet Collection of Sir Robert Stout: Volume 39

Vegetarian Recipes. — Porridge, &c

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.

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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.