RICE AND BARLEY PORRIDGE.—­Take a quarter of a pound of rice and a quarter of a pound of Scotch barley and wash them very thoroughly.  The most perfect way of washing barley and rice is to throw them into boiling water, let them boil for five or ten minutes, and then strain them off.  By this means the dirty outside is dissolved.  Next boil the rice and barley gently for three or four hours, strain them off, and boil them up again in a little milk for a short time before they are wanted.  It will often be found best to boil the barley for a couple of hours and then add the rice.  A little cream is a very great improvement.  The porridge can be flavoured with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold forms an agreeable accompaniment to stewed fruit.

WHOLE-MEAL PORRIDGE.—­Boil a quart of water and gradually stir in about half a pound of whole-meal; let it boil for about a quarter of an hour, and serve.  Cold milk should accompany this porridge.

LENTIL PORRIDGE.—­To every quart of water add about six tablespoonfuls of lentil flour; let the whole boil for about a quarter of an hour, and flavour with pepper and salt.

HOMINY.—­Take a teacupful of hominy, wash it in several waters and rub it well between the hands, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the top, then strain it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak overnight, should it be required for breakfast in the morning.  The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the fire, taking care that it does not burn.  It is best to butter the bottom of the saucepan, or if you have a small plate that will just go inside you will find this a great protection.  Let it simmer gently for rather more than an hour.  Stir it well up and flavour it with either sugar or salt, and let it be eaten with cold milk poured on it on the plate, or with a little butter.

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The hominy should simmer until it absorbs all the water in which it is boiled.  As a rule a good teacupful will absorb a quart.

HOMINY, FRIED.—­This is made from the remains of cold boiled hominy.  When cold it will be a firm jelly.  Cut the cold hominy into slices, flour them, egg and bread-crumb them, and then plunge them into some smoking hot oil till they are of a nice bright golden colour.  They are very nice eaten with lemon-juice and sugar, or they can be served with orange marmalade.

FRUMENTY.—­Take a quarter of a pint of wheat, wash it thoroughly, and let it soak for twelve hours or more in water.  Strain it off and boil it in some milk till it is tender, but do not let it get pulpy.  As soon as it is tender add a quart of milk, flavoured with a little cinnamon, three ounces of sugar, three ounces of carefully washed grocer’s currants, and let it boil for a quarter of an hour.  Beat up three yolks of eggs in a tureen, and gradually add the mixture.  It must not be added to the eggs in a boiling state or else they will curdle.  A wineglassful of brandy is a great improvement, but is not absolutely necessary.  The wheat takes a long time to get tender, probably four hours.