When you are going to make porridge, always begin to cook it the night before. Put a quart of boiling water in the outside of a double saucepan, and another quart in the inside, and in this last mix the salt and oatmeal. Put the saucepan on the back of the kitchen range, where it will hardly cook at all, and let it stand all night. If the fire is to go out, put it on so that it will cook for two hours first. In the morning, if the water in the outside of the saucepan is cold, fill it up with hot, and boil hard for an hour without stirring the mixture. Then turn it out in a hot dish, and send it to the table with a jug of cream. BOILED RICE 1 cup of rice. 2 cups of boiling water. 1 teaspoonful of salt. Pick the rice over, taking out all the bits of brown husk; fill the outside of a porridge saucepan with hot water, and put in the rice, salt, and water, and cook for forty minutes, but do not stir it. Then take off the cover from the saucepan, and very gently, without stirring, turn over the rice with a fork; put the dish in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the saucepan into a hot dish, and put a cover on and serve with cream. RICE CROQUETTES 1 cup of milk. Yolk of 1 egg. ¼ cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. ½ cup of raisins and currants, mixed. ½ teaspoonful of vanilla. Wash the rice and put it in a double saucepan with the milk, salt, and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a plate, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep saucepan of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot plate and sift powdered sugar over them, and put a bit of red jelly on top of each. This is also a nice sweet for luncheon. EGGS TO BOIL EGGS When the water boils, allow three and a half minutes for a lightly boiled egg, four minutes for better done, and five minutes for hard-boiled. POACHED EGGS