as being something quite new and appetising. It is very easily prepared,
requiring only about 10 minutes' cooking. It is put up in threepenny
packets, with which full directions for cooking are given. I may say that I
generally make of a stiffer consistency than quantities given, and cook
longer in double boiler.
Another good porridge for those who cannot take the regular oatmeal can be
made with
Robinson's Patent Groats.
This is best, to my thinking, when made as under:--Smooth two or three
tablespoonfuls groats in a basin with a little milk or water. Pour on
boiling milk or water--a cupful to each spoonful of groats--stirring the
while. Return to saucepan and cook gently for 10 to 15 minutes, or in
double boiler for about half an hour.
Manhu Wheat or Barley Porridge.
Take 1 part of the flaked wheat or barley to 2 parts water. Have the water
boiling and salted to taste. Add the cereal all at once, and boil for 5
minutes; only stir sufficiently to keep it from burning. It may now be
served, but is better if steamed half an hour or so longer in double boiler.
Serve with milk or cream and sugar, or salt as preferred. When served with
stewed fruit this makes a very wholesome dish. A mixture of the wheat and
barley makes a very good porridge.