1 1/4 cups (1/2 lb.) oatmeal

4 cups (2 pts.) boiling water

1 teaspoon salt

Sprinkle oatmeal into water, stir and cook until porridge is smooth and beginning to thicken, add salt, and allow porridge to cook one hour. The porridge must be stirred occasionally during cooking, and if it becomes too thick, add a little more boiling water. Pour into plates and serve with milk. Or, put oatmeal and water into a bowl, cover, and stand overnight. Turn into a saucepan, stir over fire until boiling, add salt to taste, and allow to cook forty minutes. Or, meal and water may be soaked in a double boiler overnight and boiling water put in outer pan next day, cooking it a longer time, but it requires little attention beyond an occasional stir and attention so that the water underneath boils all the time and does not reduce too much. There need be no fear of porridge burning. Sirup, brown sugar, or milk may be served with porridge if liked. Oatmeal and barley, or hominy, in equal parts, may be used for porridge with good results.

To Make Porridge Cakes. Form left-over cold cooked porridge into a paste by placing it in a bowl and kneading in enough flour to make it thick. Flour a baking board and roll out porridge to three fourths inch in thickness. Cut into three-cornered pieces and bake twenty minutes on a griddle or in a quick oven. When cooked, split cakes open, butter them, and serve hot. They form a dish that is just as tempting for tea as for breakfast.