Barley before it is strained, and strain them
together) and put it to the Barley Pap, and let them stew a while together;
then sweeten it with Sugar to your taste. Or when you have boiled the
Barley in water very tender as above, you may put Milk to it, and boil
again to fitting thickness; Then strain it, adding Almonds as above. Or if
you will, and your stomack will bear it, you may eat it without straining
the barley (but the Almonds must be strained) and you may put Butter to it
if you please.

You may do the like with Oat-meal or Rice; or put Pine Kernels (first well
watered) with the Almonds.

OAT-MEAL PAP. SIR JOHN COLLADON

Put beaten Oat-meal to soak an hour or two in milk, as you do in water,
when you make Flomery. Then strain it out into a Possnet through a fitting
strainer; and if you judge it too thick of the Oat-meal for sufficient
boiling, add more milk to it. Set this to boil, putting then into it a lump
of Sugar, (about as big as a little Wall nut) and stir it well all the
while, that it burn not too. About an hours boiling is sufficient, by which
time it should be grown pretty thick. Put then a good lump of fresh-butter
to it, which being well melted and stirred into the Pap and incorporated
with it, take it from the fire, and put it into a dish, and strew some fine
sugar upon it, or mingle some sugar with it to sweeten the whole quantity.
You may season it also with Rose-water or Orange flower-water, or
Ambergreece, or some Yolks of New-laid-eggs. You may put in a very little
Salt at the first.

RICE AND ORGE MONDE

Boil a quart of Milk in a large Pipkin; as soon as it boileth, take it from
the fire, and instantly put into it five or six good spoonfuls of picked
Rice, and cover it close, and so let it stand soaking in the Chimney-corner
two hours. Then set in on the fire again, to make it stew or boil
simpringly for an hour, or an hour and half more, till it be enough. Then
put sugar to it, and so serve it in.

_Orge monde_ is done in the same manner; only, you let that stand covered
and warm all the while, during three, four or five hours, and then you boil
it simpringly three or four hours more. The quantity must be more or less,
as you desire it thicker or thinner, which after once tryal, you will
easily know how to proportion out. The chief care must be, that the Rice or
Barley be well homogeneated with the Milk.

SMALLAGE GRUEL

In a Marble mortar beat great Oat-meal to meal (which