Porridge

Early civilizations parched wheat for easy grinding and made porridge from the meal. In this country, the Indians soaked dried corn until soft, pounded it in a wooden mortar, and boiled it for porridge. To make porridge stir 1 part of grain, crushed grain, parched grain, or meal into 1 part cold water; when soaked and swelled, stir the mixture into 2-3 parts boiling water or milk; add a pinch of salt and fruit or sugar to taste; cook 15-60 min. until soft. Whole wheat cereal can also be made by overnight cooking in a double boiler with water and salt. When cooled, porridge (including grits) sets like gelatin and can be sliced, fried, and served with butter and syrup; fried grits were a southern breakfast favorite.