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Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Bannocks.
n Englishwoman in the Germantown (Pa. ) Telegrapli gives the following instructions to make
Oatmeal Porridge. —"Oatmeal porridge is especially suitable for children. It nourishes their bones and other tissues, and supplies them in a greater degree than most foods with the much needed element of phosphorus. If they grow weary of it, they can be tempted back with the bait of golden syrup, jam, or marmalade, to be eaten with the porridge. The Irish and Scotch make their porridge with water, and add cold milk, but the most agreeable and nutritive way is to make it entirely with milk, to use coarse oatmeal, and to see that it is not too thick. " The following is a good receipt:
Bring a quart of milk to the boiling point in an enamel-lined sauce-pan, and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and then boil for half an hour. The mixture should not be too thick, and more milk can be added according to the taste.
For the Cracknels, or Scotch Bannocks, to Keep a Year.
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