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1036
Enquire within upon everything
·
Robert Kemp Philp
452
[FIRE
IS
A
GOOD
SERVANT
BUT
A
BAD
MASTER.]
1203.
Scotch
Porridge.
For
four
persons.--Boil
three
pints
of
water
in
a
clean
saucepan,
add
a
teaspoonful
of
salt;
mix
very
gradually,
while
the
water
is
boiling,
one
pound
of
fine
oatmeal,
stirring
constantly,
while
you
put
in
the
meal,
with
a
round
stick
about
eighteen
inches
long,
called
a
"spirtle."
Continue
stirring
for
fifteen
minutes;
then
pour
into
soup
plates,
allow
it
to
cool
a
little,
and
serve
with
sweet
milk.
Scotch
porridge
is
one
of
the
most
nutritive
diets
that
can
be
given,
especially
for
young
persons,
on
account
of
the
bone-producing
elements
contained
in
oatmeal.
It
is
sometimes
boiled
with
milk
instead
of
water,
but
the
mixture
is
then
rather
rich
for
delicate
stomachs.
1204.
Scotch
Brose.
This
favourite
Scotch
dish
is
generally
made
with
the
liquor
in
which
meat
has
been
boiled.
Put
half
a
pint
of
oatmeal
into
a
porringer
with
a
little
salt,
if
there
be
not
enough
in
the
broth,--of
which
add
as
much
as
will
mix
it
to
the
consistence
of
hasty
pudding
or
a
little
thicker,--lastly,
take
a
little
of
the
fat
that
swims
on
the
broth
and
put
it
on
the
porridge,
and
eat
it
in
the
same
way
as
hasty
pudding.
1205.
Barley
Broth,
Scotch.
Dr.
Kitchiner,
from
whose
"Cook's
Oracle,"
[1]
we
take
this
receipt,
after
testing
it,
says:
"This
is
a
most
frugal,
agreeable,
and
nutritive
meal.
It
will
neither
lighten
the
purse
nor
lie
heavy
on
the
stomach.
It
will
furnish
you
with
a
pleasant
soup,
and
meat
for
eight
persons.
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