1 teaspoonful salt.
Wet up meal and flour in a little cold water. Stir them into the hot water, which should be actually boiling on the fire when they go in. Boil at least half an hour, slowly, stirring deeply every few minutes, and constantly toward the last. Send to table in a deep dish, but not covered, or the steam will render it clammy.
Eat in saucers, with cream or milk poured over it.
Oatmeal Porridge (for breakfast).
1 quart boiling water.
2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well.
Salt to taste.
Stir the oatmeal into the water while boiling, and let it boil steadily, stirring up frequently from the bottom, for at least three-quarters of an hour. Send to table in an uncovered deep dish, to be eaten with cream, and, if you like, with powdered sugar.
This is a wholesome and pleasant article of food. If you give it a place upon your regular bill of fare, you would do well to provide yourself with a farina-kettle expressly for cooking it.