54. Oatmeal.—Oatmeal though highly nutritive that of wheat, and cannot therefore be made into fermented bread. It is largely used in the north of England and in Scotland in the form of oatcakes and porridge. Oatcakes are made by moistening the meal, so as to make it adhesive, and rolling it into thin cakes, which are baked on a hot plate. The best method of making porridge is to stew oatmeal with one hand into a vessel of boiling water (to which salt has been previously added), so gradually that it does not become lumpy, stirring the mixture all the time with the other hand. After about two large handfuls of coarse oatmeal have been stirred in to a quart of boiling water, the whole should be allowed to stand by the side of the fire, so as to simmer gently and thicken for twenty or thirty minutes. Porridge is usually eaten