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Cracked-Wheat Porridge

Brush over the inside of a flat-bottomed saucepan with a small quantity of melted lard. Pour in four pints of water to boil, stir in one breakfast cupful of cracked wheat and one teaspoonful of salt; stir the wheat and boil it for a few minutes, then push the saucepan to the side of the fire, place the lid on and allow the contents to simmer for four hours. When cooked turn the porridge into a bowl and serve it with a jug of cream. The wheat should be well washed before being cooked to rid it of the flour, which is generally the cause of burning.