Home › The Principles of Cookery › PORRIDGE, OATMEAL (another way)

PORRIDGE, OATMEAL (another way)

Put a pint and a half of water, or milk and water, into a saucepan, and add a pinch of salt. When the liquid fully boils, as it is rising in the pan, sprinkle gradually two ounces of oatmeal into it with the left hand, and at the same time stir briskly with a fork held in the right hand. Keep stirring until the lumps are beaten out. Boil the mixture for a quarter of an hour, pour it on a plate, and eat it with milk and sugar or treacle. A larger or a smaller quantity of oatmeal may be used, according to taste. Porridge will be found to make a very nourishing and wholesome breakfast for children. The secret of making it properly is to let the water boil fast before putting in the oatmeal. Time, a quarter of an hour from the moment the water boils. Probable cost, 3d. Sufficient for one person.

PORRIDGE, OATMEAL (another way). (See OATMEAL PORRIDGE.)