Or when you have boiled the
Barley in water very tender as above, you may put Milk to it, and boil
again to fitting thickness; Then strain it, adding Almonds as above. Or if
you will, and your stomack will bear it, you may eat it without straining
the barley (but the Almonds must be strained) and you may put Butter to it
if you please.
You may do the like with Oat-meal or Rice; or put Pine Kernels (first well
watered) with the Almonds.
OAT-MEAL PAP. SIR JOHN COLLADON
Put beaten Oat-meal to soak an hour or two in milk, as you do in water,
when you make Flomery. Then strain it out into a Possnet through a fitting
strainer; and if you judge it too thick of the Oat-meal for sufficient
boiling, add more milk to it. Set this to boil, putting then into it a lump
of Sugar, (about as big as a little Wall nut) and stir it well all the
while, that it burn not too. About an hours boiling is sufficient, by which
time it should be grown pretty thick. Put then a good lump of fresh-butter
to it, which being well melted and stirred into the Pap and incorporated
with it, take it from the fire, and put it into a dish, and strew some fine
sugar upon it, or mingle some sugar with it to sweeten the whole quantity.
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