Milkporridge
Make a fine gruel of half grits, long boiled; strain off; either add cold milk, or warm with milk as may be approved. Serve with toast.
French Milkporridge
Stir some oatmeal and water together, let it stand to be clear, and pour off the latter: pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding milk while doing. The proportion of water must be small.
This is much ordered, with toast, for the breakfast of weak persons abroad.