Porridge of the true Scottish brand to be added to the House of Commons menu when the House resumes in the autumn. For this innovation, Mr. Kirkwood' is responsible. He was recently added to the Kitchen Committee at the request of his Scottish colleagues in order to bring. the Parliamentary gastronomic bill of fare more into harmony with Scottish ideas of good feeding, and porridge was his first contribution to this reform movement. Every evening, therefore, after nine o'clock in the tea-room—which presumably selected because it is deserted by. Englishmen, who prefer to round about that hour—the Scottish members will be able to regale themselves with Scotch oatmeal and the best English cream. Mr. Kirke wood's responsibility does not end, however, with getting porridge on to the menu, He has been authoris~ fed to secure the best recipe known fof the method of cooking and the appropriate utensils, and when he returns to Westminster with these he will have to undertake the duty, of teaching the staff the art of boiling porridge. And when the results of his efforts are placed on the table for the first time it is suggested that they should organize an me augural "porridge supper," to which, the English members will be invited /—as spectators with no obligation to take part in the feast,
Text read from the printed page and cleaned; old type leaves the occasional error.