FRUMENTY

1 quart of milk
1/2 pint of ready boiled wheat (boiled in water)
1/4 lb. of sultanas and currants mixed
sugar to taste
4 eggs
a stick of cinnamon

Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low heat, stirring frequently; when the mixture is nicely thickened remove it from the heat and let it cool; beat up the eggs and gradually mix them with the rest, taking great care not to curdle them. Stir the frumenty over the heat, but do not allow to boil. Serve hot or cold. The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours.