Porridge

• oatmeal
• salt
• water

It is advisable to keep a goblet¹ exclusively for porridge.

Allow for each person one breakfastcupful of water, a handful of oatmeal (about an ounce and a quarter), and a small saltspoonful of salt. Use fresh spring water and be particular about the quality of the oatmeal. Midlothian oats are reputed to be unsurpassed, but the small