2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, milk and sugar.
When the water boils fast, add the salt, then sprinkle in the oatmeal. Boil gently 5 minutes, stirring constantly. Then let it simmer 30 minutes more, stirring often. Turn into hot soup-plates, and serve with milk and sugar, or with golden syrup.
Salmagundy. Time—½ hour.
1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, ginger, and pepper.
Wash the herring, remove the flesh from the bones, lay it in a dish, and put a few slices of onion on it. Boil the vinegar with the spice, and when cold, pour it over the herring.
Savoury Omelet. Time—10 minutes.
2 eggs, 1 oz. butter, a pinch of salt and of pepper, ½ teaspoonful chopped parsley, ½ teaspoonful chopped herbs.
Melt the butter in a small frying-pan, beat up the eggs in a basin with the parsley, herbs, pepper and salt. Pour the mixture into the pan, allow it to cook for 2 or 3 minutes; double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it, and shake the pan to keep it from sticking.
Tea.
Scald the tea-pot. Allow 1 teaspoonful of tea to each person, and one extra. When the water boils, pour off the water with which the pot was scalded, put in the tea, and pour boiling water over it. Let it draw 3 minutes. Tea should never be allowed to remain on the leaves. If not drunk as soon as it is drawn, it should be poured off into another hot tea-pot, or into a hot jug, which should stand in hot water.