Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 80
WHEATLET PORRIDGE
ОглавлениеOne cupful of wheatlet, two cupfuls of boiling water, and one teaspoonful of salt. Cook slowly for an hour.
One cupful of wheatlet, two cupfuls of boiling water, and one teaspoonful of salt. Cook slowly for an hour.
