Milk Porridge.
Put a dozen raisins into two cupfuls of milk. Bring it to a boil; then add a heaping tea-spoonful of flour rubbed to a paste with a little cold water or milk; boil it three or four minutes. The raisins may not be eaten, yet they give a pleasant flavor to the milk; in fact, they may be taken out if the dish is intended for a child.
For a change, the well-beaten white of an egg may be stirred into this preparation just after it is taken from the fire, and, again, the raisins may be left out, and the porridge simply flavored with salt or sugar, or sugar and nutmeg.