Oatmeal Porridge

Boil two ounces of chopped onion in two quarts of skim milk; mix half a pound of oatmeal smooth with about a pint of milk, pour it into the boiling milk, season it with a table-spoonful of salt, boil it about twenty minutes, stirring to prevent burning, and serve hot.

Polenta

Boil one pound of yellow Indian meal for half an hour, in two quarts of pot-liquor, stirring it occasionally to prevent burning; then bake it for half an hour in a buttered baking dish, and serve it either hot; or, when cold, slice it and fry it in smoking hot fat. This favorite Italian dish is closely allied to the hasty-pudding of New England, whose praises have been sung by poetasters.

Lentils Boiled Plain

Wash two pounds of lentils well in cold water, put them over the fire, in four quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, and serve them hot. Always save the water in which they are boiled; with the addition of a little thickening and seasoning, it makes a very nourishing soup.

Stewed Lentils

Put plain boiled lentils into a sauce-pan, cover them with any kind of pot-liquor, add one ounce of chopped onion, two ounces of butter, quarter of an ounce of chopped parsley, and stew gently for twenty minutes; serve hot.

Fried Lentils

Fry one ounce of chopped onion brown in two ounces of drippings, add plain boiled lentils, see if they are properly seasoned, and brown them well; serve hot.

Norfolk Dumplings

Mix well together two pounds of flour, one dessertsp6onful of salt, and two pints of milk; divide the dough in twelve equal parts, and drop them into a pot of boiling pot-liquor, or boiling water; boil them steadily half an hour. They should be eaten hot, with gravy, sweet drippings, or a little molasses.

Salt Cod With Parsnips

Soak three pounds of salt fish over night, with the skin uppermost, and boil it about one hour, putting it into plenty of cold water. Meantime pare half a dozen parsnips, and cut them in quarters, boil them half an hour, or longer, until tender, drain them, and dish them around the fish. While the fish and parsnips are cooking make the following sauce:mix two ounces of flour and one ounce of butter or sweet drippings, over the fire until a smooth paste is formed; then pour in half a pint of boiling water gradually, stirring until the sauce is smooth, add three tablespoonfuls of vinegar, season with one saltspoonful of salt, and half that quantity of pepper; let the sauce boil up thoroughly for about three minutes, and serve it with the fish and parsnips. A hard boiled egg chopped and added to the sauce improves it.

Pickled Mackerel

When fresh mackerel or herrings can be bought cheap, clean enough to fill a two quart deep* jar, pack them in it in layers with a seasoning of a tablespoonful of salt, a teaspoon-ful of powdered herbs a saltspoonful each of pepper and allspice, and cover with vinegar and cold water, in equal parts. Bake about one hour in a moderate oven. Serve with plain boiled potatoes.