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PORRIDGE
BACK
fresh oatmeal
salt
rain-water
For each 1/2 pint of water, allow a handful of oatmeal and a pinch of salt.
Add oatmeal to boiling water, stirring all the time. Cook slowly for 10 minutes, then add salt. Cook for another 10 minutes. Serve with milk or cream.
Note: The Scottish way to serve porridge is with individual bowls of milk, cream, or buttermilk. Take a spoonful of porridge and dunk it in the cream, milk, or buttermilk.
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