Porridge by the slice

SIR – When I served in the Merchant Navy in the Sixties, it was the custom of the chief steward to make porridge (Letters, December 8) on a Monday morning and pour it into a drawer lined with grease-proof paper. When officers required a helping, it was sliced and served.

The drawer usually lasted until the following Monday. D E Jones

Midsomer Norton, Somerset

SIR – While travelling in Singapore and Malaysia, I remember seeing frog porridge being offered in many cafés. In fact, I recall seeing a banner outside one such establishment claiming to serve “the ultimate in frog porridge”.

I never did summon up the courage to try it. John Rowlands

Harpenden, Hertfordshire