Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-03-30
Different Ways Of Cooking Oatmeal.

A common kind Of oatmeal cake is
made by mixing the meal with hot water,
add little salt, and then knead into a
dough; roll out very thin, and bake on
iron plates till quite dry, but without
scorching Another, which we are told is
the true Scotch oatmeal cake, is made as
follows: Put half pound of oatmeal
into a pint basin; put into a teacup a
piece of butter or lard the size of hazel
nut, and small pinch of soda-about hall
a tablespoonful; pour on this half cupful
of hot water stir till the butter and soda
are melted, then mix it quickly into the
meal with the point of knife. When
thoroughly stirred together turn the
dough ON paste board and knead it com
pactly with the knuckles, keeping il
round and flat spreading it out gradually
but taking care it does not crack at the edg
es. Then strew dry mea over it, and rol
out with crimpled roller, now and ther
rubbing the surface with the hand to re
move all needless meal. Whensrollei a.
thin as an old penny piece and quit,
round having the griddle ready heate'
over the tire-put knife in the centre
and divide the cake in three parts La,
them on the hot griddle, the plain OF
under side down, and MS they begin tc
cook move them in succession from
cooler TO hotter, but not SO hot rs t.
scoroA. BY pressing the nail on the sur
face it will be known if they are done
they will not be doughy when done, ant
must be taken from the griddle and put OF
IA toaster before the fire. Watch that they
dry gradually, as at this stage they sool
burn. When taken from the toaste
stand them carefully on the edge till quit
cold, else they will sweat and lose the
brittleness which is their great charm
While the first set are cooking, nil
another halt pound of meal in the same
manner, and as soon us one set is ready tt
be on the toaster, fill up the vacant place
on the griddle with another. A half-pount
of meal should make six cakes A thicl
cake, commonly used by laborers, is mad
by putting the meal into a bowl, adding
cold water until mixed into compac
mass, and then kneading into shape Who'll
ly by the knuckles. The more dmple
from the knuckles to hold the butter in
with which it is eaten, the better Oat
meal bread is seldom used in this country
but is exceedingly nourishing, and
very soon much relished when, like barle
bread, it is eaten warm with butter 1t
made with warm water and little sal
and much thicker than the cakes.
Scotland this bread is called bannock.
is "cake" only when thin and first bake
on hot griddle till stiff or dry enough t
stand on the edge, aud then toasted befor
the fire till crisp. The bread or cakes ca
be baked in large quantities and hung NJ
when they will keep long time. Oa
meal pudding-pour quart of boilin
milk over a pint Of oatmeal and cove
closely, leaving it to soak all night Th
next day beat into it two eggs, and littl
salt; butler bowl that will just hol
it. cover tight with Toured cloth, an
boil an hour and half. Eat butter an
salt, or if preferred, with butter and syrul
When cold, slice what may be left an
toast it, to be eaten as oat cake buttered.-
Mrs Henry Ward Beecher, In Christia
UniOn