SCOTCH OAT-CAKES
These cakes should be made of meal ground finer than any we are able to get in our markets; therefore, one must resort to the expedient of pounding in a mortar the finest meal obtainable, and sifting it through a coarse mesh.
Add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough. Sift some of the meal on to the molding-board, and roll the mixture into a thin cake. Bake it slowly on a griddle until it is thoroughly dried.
NO. 191. PULLED BREAD.
PULLED BREAD
Take a loaf of freshly baked bread. Cut through the crust around the loaf at intervals of two inches, then pull the thick slices apart. Remove the crumb from the crusts, leaving it in ragged pieces. Place it in a slow oven to color and crisp, turning it often enough to have it dry and color on every side.
NO. 192. BREAD-PLANE.