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Oatmeal Porridge

Put some water into a saucepan on the fire. Let it boil quickly, then throw in a pinch of salt. Sprinkle some oatmeal into the boiling water with the left hand, and at the same time beat it briskly with a fork held in the right to keep it from getting into lumps. When the porridge is sufficiently thick, draw the pan back a little, put on the lid, and simmer gently till wanted, or for about twenty minutes. Treacle, cream, milk, sugar, or butter may be eaten with it. The quantity of oatmeal will depend upon the taste of those who are to eat the porridge. Some people like it very thick, and others quite thin. Probable cost, 1d. per plateful. (See PORRIDGE, OATMEAL.)