Put one pint of Thomson’s Oatmeal in a basin with one quart of cold water overnight, then, in the morning, put it into a stewpan and stir it over the fire until it boils; draw the pan to the side of the stove and boil steadily for about half an hour, stirring occasionally while cooking, and adding by degrees about half a pint of warm water; then take up and serve. This may be eaten with salt or with cream or milk, or it may be cooked in milk if liked.