Sir, – There has been a common element to the various porridge recipes offered by Irish Times readers: sugar (Letters, February 24th). This made me think of an incident many years ago when my husband and I were in Edinburgh. While we were having breakfast, the waitress told us that she would have to turn away to avoid seeing my husband “murdering” his porridge! Water and salt, rather than milk and sugar, were the Scottish style. – Yours, etc,
KATHLEEN MAURER,
Booterstown,
Co Dublin.