Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.
395.—RAISED OATMEAL MUFFINS (Uncooked Oats)
| 1 cup rolled oats | 1 egg |
| 1 cup scalded milk | ¼ yeast cake |
| 2 tablespoons shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 2½ cups flour |
| ¼ cup molasses |
Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.
396.—RAISED ROULETTES
Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.