Required: One gill (quarter of a pint) of coarse oatmeal.

One pint of boiling water.

A saltspoonful of salt.

Put the water and salt in a saucepan. When the water boils fast, sprinkle in the oatmeal with the left hand, stirring all the time with a wooden spoon.

Let the porridge simmer very slowly for quite half an hour, stirring it frequently. When cooked it should be so thick that it will just pour into the plate; on no account must it be so stiff that it looks rocky. If too thick, stir in more boiling water and let it cook for a few minutes.

Serve very hot in pretty porridge plates, with cream or milk, sugar or salt, according to individual taste.

N.B. - There are several preparations of oats on the market; they are cooked in the same way, but will take less time.