Vegetable Porridge Recipe
Pare and slice thin ten cents' worth of carrots,
turnips, onions, and parsnips, and put them into three quarts of water,
with a few sprigs of parsley and dried herbs; season them with half a
tablespoonful of salt, and quarter of a teaspoonful of pepper, and let
them boil till very soft, two hours or more; then rub them all through a
colander, return the porridge to the pot, and set it over the fire to
heat, stirring it to prevent burning. Use it with bread; it will cost
about fifteen cents for enough for a hearty meal.
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