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Oatmeal Hasty Pudding

Mix a table-spoonful of flour, a table-spoonful of oatmeal, and a pinch of salt smoothly with four table-spoonfuls of cold milk. Stir these gradually into a pint of boiling milk, and beat the mixture with a fork until it is quite smooth and free from lumps. Let it boil quickly for four or five minutes, pour it on small plates, and serve hot. Send cream and sugar, or treacle, to table in a tureen. When the Scotch or coarse oatmeal is used, it should be soaked all night in a little cold water, then added gradually to the boiling milk, and beaten as above. If preferred the flour may be omitted altogether, and oatmeal only may be used. Time to boil the pudding, twenty minutes. Probable cost, 4d. Sufficient for two persons.