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Porridge, Rice and Barley

Take a quarter of a pound each of rice and Scotch barley, and wash them thoroughly in boiling water. Strain off, and boil gently in water for three or four hours; strain again, and boil up in a little milk for a short time before wanted. A little cream is a great improvement. This porridge can be flavoured with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold is an agreeable accompaniment to stewed fruit.