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.
Toast.
Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute
before the fire, then toast quickly before a clear fire. Put small
pieces of butter all over the slice of toast, and when these are melted,
smooth them over it. This will leave the toast deliciously crisp, as
none of the surface will have been scraped off.
Fried Tomatoes. Time—15 minutes.