RICE AND BARLEY PORRIDGE
Take a quarter of a pound of rice and a quarter of a pound of Scotch barley and wash them very thoroughly. The most perfect way of washing barley and rice is to throw them into boiling water, let them boil for five or ten minutes, and then strain them off. By this means the dirty outside is dissolved. Next boil the rice and barley gently for three or four hours, strain them off, and boil them up again in a little milk for a short time before they are wanted. It will often be found best to boil the barley for a couple of hours and then add the rice. A little cream is a very great improvement. The porridge can be flavored with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold forms an agreeable accompaniment to stewed fruit.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
