put back into the pot and stirred over the
fire, to make it hot for dinner.

No. 114. PUMPKIN PORRIDGE.

I am aware that pumpkins are not generally grown in this country as an
article of food for the poorer classes, and more is the pity, for they
require but little trouble to rear, and yield an abundance of nutritious
and cooling food, at a small cost; the chief reason for the short
supply is, I imagine, the want of knowledge for turning the pumpkin to
good account as an article of food. I am now about to supply easy
instruction to convey that knowledge to whomsoever may stand in need of
it. Peel and slice up as much pumpkin as will produce about eight ounces
for each person, and put this into a boiling pot, with two ounces of
butter, and a quart of water; set the whole to boil very gently on the
fire, until the pumpkin is reduced to a pulp, and then add half-a-pint
of buttermilk, or skim milk, to every person who is to partake of the
porridge. You then stir the porridge over the fire for about fifteen
minutes longer, taking care that it does not boil over; season with salt
and a little nutmeg, and eat it with toasted bread for breakfast, or any
other meal.

No. 115. RICE-MILK FOR SIX PERSONS.

Put one pound of Patna rice into a boiling pot with two ounces of
butter, two quarts of water, a small bit of cinnamon or lemon-peel, and
a little salt; put the lid on, and set the rice to boil very gently
indeed close to the hob, until the rice is done quite soft; this will
take about one hour and a quarter; then add three pints of skim milk,
and after having stirred the rice-milk over the fire for ten minutes
longer, it may be sweetened with a little honey or sugar, and will
produce an excellent breakfast for at least six persons.

No. 116. KNUCKLE OF VEAL AND RICE.

A small knuckle, or scrag-end of neck of veal, is sometimes to be
purchased very cheap; I will therefore suppose that you may, once in a
way, provide such a thing, and this is the way you should cook it to the
best advantage. Put the knuckle of veal into a boiling pot, with a pound
of bacon, two pounds of rice, six onions, three carrots cut in pieces,
some peppercorns, and salt in moderation on account of the bacon; add
three or four quarts of water, and set the whole to stew very gently
over a moderate fire for about three hours. This will produce a good
substantial dinner for at least ten persons.

No. 117. IRISH STEW.

Inferior parts of any ki