Half a pint of Groats; one pint of cold water; half a teaspoonful of salt. Pick the groats carefully, wash them in cold water and put them with the pint of water and salt into a tin saucepan that has a steam pipe through the lid and set it into a pan of boiling water over the fire and boil it three quarters of an hour; don't stir it until it is done. The water should be all boiled down before it is lifted. Serve with powdered white sugar and cream or with rich sweet milk.
Hulled wheat is prepared in the same manner as oat groats and is cooked the same length of time and served in the same way.