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[FIRE IS A GOOD SERVANT BUT A BAD MASTER.] 1203. Scotch Porridge. For four persons.--Boil three pints of water in a clean saucepan, add a teaspoonful of salt; mix very gradually, while the water is boiling, one pound of fine oatmeal, stirring constantly, while you put in the meal, with a round stick about eighteen inches long, called a "spirtle." Continue stirring for fifteen minutes; then pour into soup plates, allow it to cool a little, and serve with sweet milk. Scotch porridge is one of the most nutritive diets that can be given, especially for young persons, on account of the bone-producing elements contained in oatmeal. It is sometimes boiled with milk instead of water, but the mixture is then rather rich for delicate stomachs. 1204. Scotch Brose. This favourite Scotch dish is generally made with the liquor in which meat has been boiled. Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth,--of which add as much as will mix it to the consistence of hasty pudding or a little thicker,--lastly, take a little of the fat that swims on the broth and put it on the porridge, and eat it in the same way as hasty pudding. 1205. Barley Broth, Scotch. Dr. Kitchiner, from whose "Cook's Oracle," [1] we take this receipt, after testing it, says: "This is a most frugal, agreeable, and nutritive meal. It will neither lighten the purse nor lie heavy on the stomach. It will furnish you with a pleasant soup, and meat for eight persons.