Put a dozen raisins into two cupfuls of milk. Bring it to a boil; then
add a _heaping_ tea-spoonful of flour rubbed to a paste with a little
cold water or milk; boil it three or four minutes. The raisins may not
be eaten, yet they give a pleasant flavor to the milk; in fact, they may
be taken out if the dish is intended for a child.
For a change, the well-beaten white of an egg may be stirred into this
preparation _just after_ it is taken from the fire, and, again, the
raisins may be left out, and the porridge simply flavored with salt or
sugar, or sugar and nutmeg.