482 Of Food. 



lar to that commonly used with a fricasseed chicken, is 

 poured over them. 



This makes an excellent and a very wholesome dish, 

 but more calculated, it is true, for the tables of the 

 opulent than for the poor. Good sauces might, how- 

 ever, be composed for this dish which would not be 

 expensive. Common milk-porridge, made rather thicker 

 than usual with wheat-flour, and well salted, would not 

 be a bad sauce for it. 



Potato Salad. 



A dish in high repute in some parts of Germany, and 

 which deserves to be particularly recommended, is a 

 salad of potatoes. The potatoes being properly boiled 

 and skinned are cut into thin slices, and the same sauce 

 which is commonly used for salads of lettuce is poured 

 over them. Some mix anchovies with this sauce, which 

 gives it a very agreeable relish, and with potatoes it is 

 remarkably palatable. 



Boiled potatoes cut in slices, and fried in butter or 

 in lard, and seasoned with salt and pepper, is likewise a 

 very palatable and wholesome dish. 



Of Barley. 



I have more than once mentioned the extraordinary 

 nutritive powers of this grain, and the use of it in feed- 

 ing the poor cannot be too strongly recommended. 

 It is now beginning to be much used in this country, 

 mixed with wheat-flour, for making bread ; but it is not, 

 I am persuaded, in bread, but in soups, that barley can 

 be employed to the greatest advantage. It is astonish- 

 ing how much water a small quantity of barley-meal 

 will thicken and change to the consistency of a jelly ; 



