Ingredients
- 1 quart water
- 3 pints water
- 68 home recipe book porridge
- 6 ozs
- 1 heaped teaspoon salt
- salt
Directions
4 oz. oatmeal. 1 quart water.
Put a saucepan on the fire with water proportionate to the quantity of porridge required. Just before it comes to the boiling point begin sprinkling in the meal regularly with the left hand, while you stir .with a “ porridge-stick” with the other. In this consists the art of porridge-making, as on its being well done depends the absence of lumps or knots and its smoothness and appearance when dished. Stir till quite through the boil. Boil 10 minutes, then add the salt and boil 10 minutes longer. It is best not to put the salt in till the end of 10 minutes, as it has a tendency to harden the meal and prevent its fully expanding, so that the quality of the porridge is deteriorated. Putting the meal in just be- fore the water comes to the boil and stirring till the porridge does boil ensures there being no lumps. The consistency of the porridge can be regulated according to the taste of the cook by putting in less or more meal. Serve with sweet milk Many people prefer to boil porridge much longer. Even H hours’ gentle boiling only makes meal more digestible.
HOME RECIPE BOOK
(By permission of Messrs. M‘ Elder ry and Pollock,
Ballymoney).
6 ozs. (coarse or pinhead). 1 heaped teaspoon salt.
3 pints water.
Bring the water to boiling point in a saucepan ; shake in lightly and gradually the meal, stirring all the time ; stir for about five minutes ; then move saucepan to a cooler part of - range ; add salt, and keep steadily boiling for about one and a half hours, stirring frequently ; serve with new milk or cream.