sufficiently thick (the degree of thickness must be regulated by individual taste), draw the pan back a little, put on the lid, and let the contents simmer gently till wanted; if it can have two hours’ simmering, all the better; but in hundreds of families in Scotland and the North of England it is served when it has boiled for ten minutes or a quarter of an hour; less oatmeal is required when it can boil a long time, because the simmering swells the oatmeal, and so makes it go twice as far.  During the boiling the porridge must be stirred frequently to keep it from sticking to the saucepan and burning, but each time this is done the lid must be put on again.  When it is done enough it should be poured into a basin or upon a plate, and served hot with sugar or treacle and milk or cream.  The very best method that can be adopted for making porridge is to soak the coarse Scotch oatmeal in water for twelve hours, or more (if the porridge is wanted for breakfast it may be put into a pie-dish over night, and left till morning).  As soon as the fire is lighted in the morning it should be placed on it, stirred occasionally, kept covered, and boiled as long as possible, although it may be served when it has boiled for twenty minutes.  When thus prepared it will be almost like a delicate jelly, and acceptable to the most fastidious palate.  The proportions for porridge made in this way are a heaped tablespoonful of coarse oatmeal to a pint of water.

“It is scarcely necessary to give directions for making—­

“BREAD AND MILK, for everyone knows how this should be done.  It may be said that the preparation has a better appearance if the bread is cut very small before the boiling milk is poured on it, and also that the addition of a small pinch of salt takes away the insipidity.  Rigid economists sometimes swell the bread with boiling water, then drain this off and pour milk in its place.  This, however, is almost a pity, for milk is so very good for children; and though recklessness is seldom to be recommended, a mother might well be advised to be reckless about the amount of her milk bill, provided always that the quantity of milk be not wasted, and that the children have it.”

MILK PORRIDGE.—­Take a tablespoonful of oatmeal and mix it up in a cup with a little cold milk till it is quite smooth, in a similar way as you would mix ordinary flour and milk in making batter.  Next put a pint of milk on to boil, and as soon as it boils mix in the oatmeal and milk, and let it boil for about a quarter of an hour, taking care to keep stirring it the whole time.  The fire should not be too fierce, as the milk is very apt to burn.  Flavour this with either salt or sugar.