Recipe(tried): My German Grandmother's Porridge

MY GERMAN GRANDMOTHER'S PORRIDGE

Grannie spoke in her German brogue as she prepared this over 50 years ago, stirring it constantly in a double-boiler, but I have since adapted the procedure for the microwave. The flavor and consistency is identical.

1/3 cup sugar
2 heaping tablespoons all-purpose flour
very small dash of salt
1/4 cup cold water
1 cup milk

In a 1-quart Pyrex measuring bowl with handle, mix the sugar flour and salt together well with a whisk. Add 1/4 cup cold water and whisk well.

Microwave uncovered on high, stirring once or twice, 1/2 to 1-1/2 minutes depending on wattage of oven, until thickened (if hardened lumps form, start over.)

Gradually whisk in milk.

Microwave uncovered on half power until boiling, 2-4 minutes. Begin watching after 2 minutes and stir as needed to prevent boiling over rim or scorching of milk. Cooked porridge should be slightly thicker than gravy in consistency, completely smooth and have a pearly white sheen. Stir cooked porridge vigorously with a spoon to "fluff" and immediately pour into a bowl to thicken and cool a bit.

The porridge is properly served sprinkled with cinnamon only. Note that butter does not complement its' flavor, during or after preparation. Spoon from around edge of bowl as center will be hottest.

Total prep time: about 10 minutes