Four heaping tablespoonfuls of fine ground oatmeal; three cupfuls of warm water; one-half teaspoonful of salt.

The manufacturer of one brand of oatmeal declares that it needs no preliminary soaking. This can do it no harm, however, and aids in softening the cereal and reducing it to a fit state for childish - or adult - digestions. Let the double boiler, containing oatmeal and water, stand at the back of the range over night. In the morning fill the outer vessel with hot water and move the boiler to the front of the stove. Let it cook steadily for at least half an hour. Three-quarters of an hour, or an hour, will be even better. Just before pouring out the porridge beat it hard with a wooden spoon, and if it seems too stiff, stir in a little boiling water. Salt it the last thing before turning it out.