By this means the dirty outside is dissolved.

Next boil the rice and barley gently for three or four hours, strain them off, and boil them up again in a little milk for a short time before they are wanted.

It will often be found best to boil the barley for a couple of hours and then add the rice.
A little cream is a very great improvement.

The porridge can be flavoured with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold forms an agreeable accompaniment to stewed fruit.
WHOLE-MEAL PORRIDGE .-- Boil a quart of water and gradually stir in about half a pound of whole-meal; let it boil for about a quarter of an hour, and serve.

Cold milk should accompany this porridge.
LENTIL PORRIDGE .-- To every quart of water add about six tablespoonfuls of lentil flour; let the whole boil for about a quarter of an hour, and flavour with pepper and salt.
HOMINY .-- Take a teacupful of hominy, wash it in several waters and rub it well between the hands, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the top, then strain it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak overnight, should it be required for breakfast in the morning.