Which preposition to use with porridge
Mrs. Morris could not afford to give to the dogs good meat that she had gotten for her children, so she used to get the butcher to send her liver, and bones, and tough meat, and Mary cooked them, and made soup and broth, and mixed porridge with them for us.
He had probably done so for long enough, when one day, his mother, happening to go out, saw him seated on the ground eating his porridge in company with an adder, who, however, instead of hurting the child, merely supped up the milk.
The porridge of the Scotch is nothing more than a species of hasty pudding, composed of oatmeal, salt, and water; and the "red pottage" for which Esau sold his birthright, must have been something similar.
Dryden's bitter jibeAbsalom and Achitophel (November, 1681), I, 575: And canting Nadab let oblivion damn, Who made new porridge for the paschal lamb.
To propitiate him it is necessary to put a dish of porridge on the threshold of the cow stable on Christmas morning.
" "Whatthe heirloom you used to eat your porridge out of?"
That summer, if you please, she had discovered that she could not eat her porridge at supper without treaclesimply couldn't.
porridge after meat!"
For my own part, I know no people who doat upon labour for its own sake; and it seems to me quite natural to any absolutely ignorant and nearly brutish man, if you say to him, 'No effort of your own can make you free, but no absence of effort shall starve you,' to decline to work for anything less than mastery over his whole life, and to take up with his mess of porridge as the alternative.
"Yes, I expect he is very rich, but he is so thoroughly pleasant, and so free from side, that one is apt to forget all about his riches," Jervis said, then rose to set a chair for Katherine, and bring her bowl of porridge from the stove, where it was keeping warm for her.
The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush.