Gruel. Time—¾ hour.
2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ saltspoonful salt, 3 gills boiling water.
Mix the oatmeal and salt to a smooth paste with the milk. When the water boils add it gradually, stirring all the time. Let it stand ½ minute, then pour it into the saucepan, letting the grits remain in the basin. Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ hour more if Scotch oatmeal. Sweeten to taste.