oth, and boil them about two hours
in pot-liquor or water, putting them into it cold and bringing them
gradually to a boil; drain them, pass them through a sieve with a wooden
spoon, season them with a level tablespoonful of salt, half a
saltspoonful of pepper, one ounce of butter, and one egg, if it is on
hand; mix, tie in a clean cloth, and boil half an hour longer; then turn
it from the cloth, on a dish, and serve hot.

178. =Red Herrings with Potatoes.=--Soak a dozen herrings in cold water
for one hour; dry and skin them, split them down the back, and lay them
in a pan with two ounces of drippings, two ounces of onion chopped fine,
a saltspoonful of pepper, and three tablespoonfuls of vinegar; and set
them in a moderate oven to brown for ten or fifteen minutes: meantime,
boil one quart of potatoes, with a ring of the paring taken off, in
plenty of boiling water and salt, pouring off the water as soon as they
are tender, and letting them stand on the back of the fire, covered with
a dry towel, for five minutes; serve them with the herrings, taking care
to dish both quite hot.

179. =Oatmeal Porridge.=--Boil two ounces of chopped onion in two quarts
of skim milk; mix half a pound of oatmeal smooth with about a pint of
milk, pour it into the boiling milk, season it with a tablespoonful of
salt, boil it about twenty minutes, stirring to prevent burning, and
serve hot.

180. =Cheese Pudding.=--Into two quarts of boiling water, containing two
tablespoonfuls of salt, stir one pound of yellow Indian meal, and three
quarters of a pound of grated cheese; boil it for twenty minutes,
stirring it occasionally to prevent burning; then put it in a buttered
baking pan, sprinkle over the top quarter of a pound of grated cheese,
and brown in a quick oven. Serve hot. If any remains, slice it cold and
fry it brown.

181. =Polenta.=--Boil one pound of yellow Indian meal for half an hour, in
two quarts of pot-liquor, stirring it occasionally to prevent burning;
then bake it for half an hour in a buttered baking dish, and serve it
either hot; or, when cold, slice it and fry it in smoking hot fat. This
favorite Italian dish is closely allied to the hasty-pudding of New
England, whose praises have been sung by poe-tasters.

182. =Fish Pudding.=--Make a plain paste by mixing quarter of a pound of
lard or sweet drippings with half a pound of flour, a teaspoonful of
salt, and just water enough to make a stiff paste; roll it out; line the