OATMEAL PORRIDGE

Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.

Any stewed fruit is also a nice accompaniment, and good for the health.

Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.

Serve in the same way.

Still another way. The night before it is wanted mix up the oatmeal with milk, one handful of oatmeal to one cupful of cold milk, add a little salt, pour into an earthenware jar, and let it soak all night. In the morning set the jar in a pan of boiling water, and let it steam for three hours, or longer if time permits.

When cooked this way serve with stewed figs.