Porridge

"The halesome parritch, chief o' Scotia's food."

In these days of tea and white bread it is to be feared that the "halesome parritch" is now very far removed from the honoured place of chief, and it must be more than a coincidence which connects the physical degeneracy of the Scottish working people with the supplanting of the porridge-pot by the tea-pot. Even in rural districts there is a great change in the daily fare, and there too anaemia, dyspepsia, and a host of other ills, quite unknown to older generations, are only too common. Certainly many people have given up porridge because they found it did not suit them - too heavy, heating,

&c. - but we must remember that all compounds of oatmeal and water are not porridge, and the fault may lie in its preparation. It is a pity that any one, especially children and growing youths, should be deprived of such valuable nutriment as that supplied by oatmeal, and before giving it up, it should be tried steamed and super-cooked. It is only by steaming that one can have the oatmeal thoroughly cooked and dextrinised, while of a good firm "chewable" consistency, and not only are sloppy foods indigestible, but they give a feeling of satiety in eating, followed later by that of emptiness and craving for food. The custom, too, of taking tea and other foods after porridge is generally harmful.

Now for the method by which many, who have long foresworn porridge, have become able again to relish it, and benefit by it. Make porridge in usual way, that is, have fast boiling water, and into that sprinkle the oatmeal smoothly, putting about twice as much oatmeal in proportion to the water as is usual. Boil up for a few minutes, add salt to taste, and turn into a pudding bowl or steamer. Cover closely and put in large pot with about one inch water or in a steam cooker and steam for five to twelve hours. Eat with stewed prunes, figs, &c., or with butter or nut butter - almond cream butter is both delicious and wholesome. A mixture of wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better than oatmeal alone. I heard recently of a hopeless dyspeptic who recovered health on a diet composed almost entirely of porridge made of three-parts whole wheatmeal to one of oatmeal. I may add that one must be careful to take a much smaller quantity of this firm, super-cooked porridge, as it contains so much more nutriment in proportion to its bulk.

Porridge made with Scotch Rolled Oats also will be found easier of digestion by some than ordinary oatmeal porridge. This also is best steamed and super-cooked.

Breakfast Savouries

Most of the rissoles, toasts, &c., given in the earlier part of the book are suited for breakfast dishes, but we may add a few more.

Savoury Omelets

Separate the whites from the yolks of 3 eggs, or one for each person; beat up the yolks, and add some grated onion, pepper and salt. Beat the whites till very stiff and mix or rather fold in very lightly. Make a small piece of butter very hot in small frying pan, pour in one-third of the mixture, shake over gentle heat till set, easing it round the edges with a knife, fold over and put on very hot napkin. Repeat till all are done and serve very hot. A little hot lemon juice may be squeezed over, or a spoonful of mushroom ketchup will give a nice relish.

Cheese Omelet

is made by mixing in grated cheese - a dessert spoonful for each egg. The onion may be omitted if preferred without. A pinch cayenne and a little made mustard go well with cheese.

Savoury Pancakes

Take much the same ingredients as above, but beat yolks and whites together, and add one tablespoonful milk, and a level dessert spoonful flour for each egg. Mix all together some time before using. Make a bit of butter hot in very small frying pan, pour in enough batter to just cover, and cook very gently till set, and brown on the under side. Turn and brown on the other side, or hold in front of hot fire or under the gas grill. Roll up and serve very hot. Ketchup and water, or diluted extract, may be used instead of the milk, and some finely minced parsley or pinch herbs is an improvement.

These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c. Cook very lightly and either stir into the mixture before frying, or spread on the top after it is cooked, and fold or roll up. A mixture of tomatoes and mushrooms is especially good.

Mushroom Cutlets

Remove stalks and skins from ½ lb. flap mushrooms. Clean, chop up, and stew gently in a little butter. Melt 1 oz. butter in another saucepan, stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or extract. When smooth add the mushrooms and seasonings. Stir till smooth and thick, and turn out on flat dish to cool. Shape into cutlets, egg, crumb, and fry.

Asparagus, celery, artichokes, and many other vegetables may be used in the composition of omelets, fritters, cutlets, &c.

If for an omelet, only a very small quantity must be used. One tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs. When a more substantial dish is wanted, it should take the shape of cutlets or fritters.

Tags: Recipes and Cooking