WHOLE-MEAL PORRIDGE.--Boil a quart of water and gradually stir in about
half a pound of whole-meal; let it boil for about a quarter of an hour, and
serve. Cold milk should accompany this porridge.


LENTIL PORRIDGE.--To every quart of water add about six tablespoonfuls of
lentil flour; let the whole boil for about a quarter of an hour, and
flavour with pepper and salt.


HOMINY.--Take a teacupful of hominy, wash it in several waters and rub it
well between the hands, and throw away the grains that float on the top,
the same as you do with split peas, pour the water off the top, then strain
it off, and put it in a basin with a quart of water, and cover the basin
over with a cloth; put it by to soak overnight, should it be required for
breakfast in the morning. The next day put it in an enamelled stew-pan
with about a teaspoonful of salt, and let it simmer gently over the fire,
taking care that it does not burn. It is best to butter the bottom of the
saucepan, or if you have a small plate that will just go inside you will
find this a great protection. Let it simmer gently for rather more than an
hour. Stir it well up and flavour it with either sugar or salt, and let it
be eaten with cold milk poured on it on the plate, or with a little butter.

* * * * *

The hominy should simmer until it absorbs all the water in which it is
boiled. As a rule a good teacupful will absorb a quart.