The daily gazette., 1881-07-18
oArxEAL poRRIDeE At HOME
How the Ideal ssMush" 10 Made in
Englsnd.

| How the Ideal NMush" 10 Made -
E1ngland.
A writer In the English MECHANIC
Clean, aromatic, coarse dry meal must
be got from some shop where they know
what 10 good In the way Of oatmeal.
The meal must be stored q carefully n
tea in covered dry jar, 90 that neither
must, mice, nor beetles can defile u,
The saucepan must be the pink Of clean
| illness, and must not have been used for
| ANYTHING other than milk and bread
stuffs. Ssucepans In which potatoes,
green's. or meats have been cooked are
never pure enough for milk and bread
stufFs. With such materials the making
| Of delicious porridge 10 easy, but without
them It Is impossible. Bearing In mind
the principle ON which breadstufIs and
milk are to be combined In food, We
perceiye tha. the meal must be cooked
in water. Therefore, having clean boil
log water In the saucepan, ", take .
small .eacupfui Of meal (two to three
ounces) for each pint OF water IN the
saucepsn. Draw the saucepan OF boil
ing water OF the fire and the n sift In the
meal through the fingers. The meal
must be sifted into the water 30 as 10 be
evenly spread over the surface, and 10
sink free from Jumps. Then push the
saucepan fully on the fire and boil
briskiy for minute or two, SO ~ TO
thoroughly mix the meal up with the
water before 1t begins 10 thicken. Next
boil slowly for three or four quarters Of
an hour, according to the cOarseness OF
the meal. Care must be taken that the
porridge is lust kept On the move, and It
must be stirred, IL necessary, so IS not to
burn, and not TO get lnmpy. Smoke and
SCOT must be carefully kept from con-
tamnating 1t. The porridge Is now
cooked 90 far that all the starch granules
are fully burst, and the meal is properly
disintegrated. Now pour out tie
porridge like thin custard into vege-
table dish, and leave IL to cool uncov-
cred.
II successful, the porridge ON cooling
will set or gelatin nizr, o brownish forms
over the surface, and ~ this contracts
the porridRe separates all round from
the dish at It's edge. It becomes soft,
tremuious favor, perfectly cooked; sweet
in flavor, uniform in coHsistence, and
fres from Contamination BY dirty sauce
pans. BY burning, or BY the deflement
Of SCOT or smoke. 1t should be eaten
at the end OF breakfast with cold milk,
and 1t makes most excellent supper.
A saucerful offs oh porridge put into
soup plate and half.ptnt mug Of good
rich new milk is, Indeed, lunch or q
supper, Or finish to breakfast, which 10
fit for king. It 10 food on which any
man can do anything Of which be 10 cap
able in the way Of labor, mental or ply
sioal. For growing children, and youths
who are stunted In height or unsound In
structure, this Is exactly the food that is
wanted. 1t is like brick.and.mortar for
the growing frame Of infants, school
children, aud overgrown youths. For
nursing mothers 1t Is equally valuable,
supplying them with tns earthy ph0s-
plates and other materials out Of which
good milk 10 made, without drawing
upon the mothers own structures, as IL
often exc mphfied BY the rapid s0fteniDg
and decay Of teeth in women who nurse
their children largely upon meat and
upon beer.