Mix dry ingredients well.

In a saucepan heat 1½ cups milk.

Add other ½ cup milk to the dry ingredients and stir until smooth.

When the milk is hot, but before a skin forms, stir in the dampened dry ingredients.

Stir constantly over heat until the mixture thickens and comes to a gentle boil (it should not boil vigorously).

Remove from heat and serve either warm or cold.