94 0)1 Cottage Economy and Cookenj. 



than \d., or at the most \d. the quart; but, unfortunately, it is so 

 generally wanted for domestic purposes, that it is not often sold. 



No instruction is necessary fur the making of pies and puddings 

 whether of fruit or meat; but we may just remark, that a meat- 

 pudding (when a labourer can afford it) is one of the most sub- 

 stantial and savoury dishes that can be brought to a hungry man's 

 table; and that if, instead of putting pie-crust over the meat, 

 you cover it with mashed potatoes, and put it either into the oven 

 or bake it by the side of the fire, it will answer quite as well as 

 paste. In Cornwall there Is a common practice among those 

 cottagers who bake at home of making little pasties for the din- 

 ners of those who may be working at a distance in the fields. 

 They will last the whole week, and are made of any kind of meat 

 or fruit, rolled up in a paste made of flour and suet or lard. A 

 couple of ounces of bacon, and | lb. of raw potatoes, both thinly 

 sliced and slightly seasoned, will be found sufficient for the meal ; 

 the pasty can be carried in the man's pocket, but it costs 4.d., as 

 thus : — 



(L 

 J lb. of flour . . .1 



Suet or lard . , .1 



Potatoes . . . . Oi 



i lb. of bacon . . . If 



Oatmeal is a frequent diet of the Scotch and Irish peasantry, 

 as well as of many of the gentry, among whom it is known as 

 '' porridge, crowdy, and stiraboid."" The preparation is simply 

 to put a handful at a time gradually into a pot of warm water, 

 and a little salt, simmering it over the fire, and keeping it stirred 

 with the other hand, until it becomes as thick as a pudding ; or 

 in about ten minutes' time. It may then be eaten with a little 

 treacle, or with a piece of butter put into the centre ; but the 

 better way is to eat it with cold milk, taking a spoonful of the 

 stirabout with a mouthful of the milk ; for, if boiled in milk, it 

 is not near so good. Fine meal does not answer the purpose, and 

 the coarse-ground "Scotch oatmeal" is the best. Now, about 

 J lb. of this, along with 3 pints of milk, vvill make a substantial 

 and a very wholesome breakfast or supper for the family. It is 

 indeed a hearty food, and the cottager who seeks to support his 

 Avife and children both frugally and healthfully should never be 

 without it. The price in London is 4d. per quart, and the 

 quart weighs nearly If lb.; so, supposing the milk to be bought 

 at Id. the quart, three good meals can thus be got for 8^d. 



Potatoes will ever be the peasant's standard vegetable ; for, if 

 of good mealy quality, they contain more nutriment than any other 

 root, and three to four pounds are equal in point of nourishment 

 to a pound of the best wheaten bread, besides having the great 



