Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

for an hour, add salt to taste, and serve with cream. Meal-and-flour porridge Mix together two tablespoonfuls of Indian meal and the same quantity of flour, wet them with cold water, and stir into a cup of boiling water. Cook in a double boiler for half an hour, stirring often. Add salt, and beat in slowly a pint of scalding milk, cook, stirring constantly for fifteen minutes longer. Serve with cream. Brewis (as made by our grandmothers) Dry bread in the oven and crush with the rolling-pin into crumbs. Heat two cups of slightly salted milk, and when it boils, stir in a cupful of the dried crumbs. Add a tablespoonful of butter, and cook, beating steadily for five minutes. Serve hot with cream, or an abundance of sweet milk. Rice Wash a cupful of rice in two waters, then drop it slowly into two quarts of salted boiling water. The water should be at a galloping boil. Do not stir the rice once during the twenty minutes in which it must cook steadily. At the end of that time test a grain to see if it is tender, and if it is, turn the rice into a colander; shake this hard that the air may reach all the kernels, and set in the open oven five minutes before dishing. Each grain should stand separate from the rest. This is the South Carolinian way of cooking rice, and the one and only right way. Indian meal mush Moisten a cupful of corn-meal with enough cold water to make it into a paste. Stir this paste into a quart of salted, boiling water, and cook, beating it hard and often, for an hour at least. If the mush becomes too stiff, add from time to time more boiling water. Farina A good, inexpensive cereal, which seldom appears upon the breakfast table. Yet it should have honorable mention. Soak overnight. In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom. Each patented breakfast cereal has its champion. It would be invidious