Pumpkin Porridge Recipe

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.

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