My grandmother used to make enough porridge to last my grandad a week. She would make it really thick and glutenous and would line a kitchen drawer with greased brown paper and poured the progress into the drawer and when it had cold sufficiently, she cut it into slices which my grandad took to work with him on the railways. Btw, porridge is cooked with salt and normally eaten from a bicker. As a child I had a bicker which had a hollow space at the bottom which held a few dried peas and I would rattle my bicker if I wanted a second helping. Those were the days, lol.