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Milk Porridge
Dissolve 4 tablespoonfuls of flour in a little cold milk, and gradually add more cold milk, 1 pint in all. Have on the stove 1 pint of milk; season with salt when boiling; stir rapidly and pour in gradually the flour and milk mixture. Keep stirring until of a porridge consistency. Serve with cream and sugar.
1 cake of compressed yeast to every pint of wetting. Wetting--half new milk and half water, 75 degree to 80 degree when mixed. Pour enough cold water over the yeast to dissolve it. Mix stiff with flour, the wetting of milk and water, and the dissolved yeast. Add, during the kneading, a level teaspoonful of salt. Knead till perfectly smooth--it will take at least half an hour. Put in a greased bread-pan, rub the top over with melted butter, and keep at a temperature of 75 degree for three hours, or set overnight, covering pan with towel; then cover with lid. In the morning make into loaves and rub over with melted butter, and put into greased baking-tins. Let the loaves rise for one hour and then bake one hour. Fine rolls may be made by adding a little butter and a very little sugar to some of this dough; an hour and a half before the rolls are wanted the dough should be rolled out about a quarter of an inch thick, cut out with a cake-cutter, rubbed over with melted butter, and folded over. They should be allowed one hour for rising and should be baked in a quick oven for twenty minutes.
A plain milk-thickened flour porridge of the sort served to children and invalids. The whole success of it is in how the flour goes into the hot milk.
- Mix the slurry smooth firstWork the 4 tablespoons flour into a few spoonfuls of cold milk to a lump-free paste before thinning with the rest of the pint. Flour added to hot milk without this step sets into knots that no amount of stirring will break up.
- Keep the heat moderateMilk thickened with flour scorches on the bottom of the pan very readily. Medium-low heat and a flat-bottomed heavy saucepan, with the spoon kept moving across the base, not just around the sides.
- Cook out the flour"Porridge consistency" arrives before the raw-flour taste leaves. Once it thickens, give it a further 5 to 8 minutes at a bare simmer, stirring, or the finished dish will taste pasty.
- Quantities1 pint of flour-and-milk slurry into 1 pint of boiling milk, so 4 cups of milk in total. That yields roughly 4 breakfast servings; halve it easily.
- SaltThe original says only "season with salt." About a half teaspoon for the full quantity is right for a sweetened porridge; taste before the flour goes in, since the mixture is harder to correct once thick.
- ServingServe at once in warmed bowls. It skins over and stiffens as it cools; a splash of hot milk stirred in loosens it again if it has stood.