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Rice and Barley Porridge

Take a quarter of a pound of rice, and a quarter of a pound of Scotch barley, and wash them thoroughly. Boil the rice and barley gently for three or four hours, with salt to taste, strain them off, and boil them up again in a little milk for a short time before they are wanted. It will often be found best to boil the barley for a couple of hours and then add the rice. This porridge may be eaten with milk, cream, sugar, or jam, and cold forms an agreeable adjunct to stewed fruit. Probable cost, 4d.