Bohemian-American Cook Book/Porridges

Melt two tablespoons of good butter, add two cups of farina and let is get a light brown, but it must not scorch and it must be smooth. Then add gradually enough hot water to make a thick mush, stirring constantly. Add a pinch of salt and pour melted butter over it before serving.

Bring a quart of milk to the boiling point, then add gradually two cups of farina, stirring constantly, ​Set aside and simmer ten or fifteen minutes, stirring occasionally. Then salt, place in a dish, sprinkle with sugar and cinnamon, pour over it melted butter and serve.

Porridge made of barley grits, rice, oatmeal, etc. should be cooked in a double boiler. Wash a cup of barley grits in several waters, the last being hot, add a quart of milk and boil in the double boiler two hours. When done, add salt, and pour over it melted butter and sprinkle with cinnamon and sugar before serving.

Boil together a quart of milk, or half water and half milk, a teaspoon of butter and salt to taste. When it begins to boil, add the the oatmeal and boil two hours or longer. Serve with cream and sugar.

Mix a cup of cornmeal with cold water, so it forms a thin batter. If boiled in a double boiler, use two quarts of milk or half milk and half water. If boiled in an ordinary kettle, use water, as the milk would scorch. When the milk or water begins to boil, pour the batter into it and boil two hours.

Mix a quart of cornmeal with cold water to form a batter. Pour this into two quarts of water boiling in a crock, add salt and boil slowly two hours, stirring occasionally. When done, pour the mush into a shallow pan, so that when set the mixture will be not more than two inches thick. The next morning cut this in slices, dip each in beaten egg and bread crumbs, or in flour only and fry in hot fat. Serve with syrup.

Boil the cornmeal mush as shown in the preceding recipe, adding a generous quantity of cracklings and stirring them in. Cover, place the dish in the oven, and bake one and a half hours. When done, pour into a shallow dish, cut in slices with a strong thread, sprinkle with grated cheese or cottage cheese and serve.

Wash a small cup of rice, place in a deep baking dish and add three pints of milk, four tablespoons of sugar, a dash of salt and bake in a slow oven three hours. As the milk evaporates, add hot milk. Serve with sugar and cream.

Pick over and wash half a cup of rice, pour over it a quart of milk, add three tablespoons of butter, two tablespoons of sugar and a pinch of salt. Pour it into a baking dish, and bake slowly until the milk evaporates. Serve with sugar, cinnamon and melted butter.

Pick over and wash a cup of rice, add a quart of milk and boil, stirring occasionally. When done, add salt to taste, place in a dish, sprinkle with cinnamon and sugar, and pour over it melted butter. Some cooks add boiled and stoned prunes to boiled rice.

Wash two cups of barley, add one and a half quarts of water, salt, a large pinch of caraway seed, and boil until tender and thick, stirring often. Then turn ​into a dish, pour over it melted butter and serve with smoked meat.

Boil two cups of barley as shown above. In the meantime stew a cup of sliced fresh or half a cup of dried mushrooms in butter with a bit of green parsley. Mix the mushrooms with the boiled barley, add a bit of creamed butter, a dash of pepper, marjoram and a clove of garlic rubbed to a paste with salt, mix all together and bake half an hour. If you use dried mushrooms, you must soak them in cold water several hours before using.

Pick over and wash three times in boiling water. To two cups of millet add one and a half quarts of water, salt and boil one and a half or two hours, stirring often. Then turn into a dish and sprinkle over it minced onion fried in butter. You may also boil millet in milk, adding salt to taste and serving with grated gingerbread and melted butter. If you beat an egg with milk and add a tablespoon of flour, mixing it smooth, and pour this over the mush while boiling, it will add very much to its flavor.

Wash the millet in lukewarm water, boil in sweet milk until tender and thick, then cool. Use a cup of millet to a quart of milk. Beat four eggs and add them to the mush with a dash of salt. Slice smoked pork, arrange the pieces in the baking pan, pour the mush over them and bake until light brown.