Milk Pottage or Farmer’s Rice
Take some rich milk, and put it on to boil in a pot of sufficient size. When it has begun to boil, stir in, by degrees, enough of wheat flour to make it about as thick as the general consistence of rice milk, and boil it well, stirring it frequently down to the bottom. Add a few blades of mace, or some powdered cinnamon. Knead together some flour and fresh butter, forming a lump of white paste. Divide the paste into small round dumplings about the size of a cent, and put them to boil with the milk. When the pottage is well boiled, take it up, and transfer it to a tureen or deep white-ware dish, and make it very sweet with good brown sugar. Grate some nutmeg over the surface.
This is an excellent addition to a winter supper-table, and is much liked by children, for whom it is also good at the end of a plain dinner. As a substitute for rice milk, it is better and more wholesome than rice itself.