OATMEAL PORRIDGE

Most people, I think, may know how to make porridge; but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of breakfast oats, you have just the amount of water for a fairly firm porridge. When the water has boiled, and you have stirred in the oats, place the saucepan on the side of the stove on an asbestos mat. Only an occasional stirring will be required, and there is no fear of burning the porridge. If the porridge is preferred thinner, 1 even cupful to 1 pint of water will be found the proportion.