When you are going to make porridge, always begin to cook it the night before. Put a quart of boiling water in the outside of a double saucepan, and another quart in the inside, and in this last mix the salt and oatmeal. Put the saucepan on the back of the kitchen range, where it will hardly cook at all, and let it stand all night. If the fire is to go out, put it on so that it will cook for two hours first. In the morning, if the water in the outside of the saucepan is cold, fill it up with hot, and boil hard for an hour without stirring the mixture. Then turn it out in a hot dish, and send it to the table with a jug of cream. Pick the rice over, taking out all the bits of brown husk; fill…
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