Oat Bread (4)
- Boiling water, 2 cups
- Salt, ½ tablespoon
- ½ yeast cake, dissolved in ½ cup lukewarm water
- Rolled oats (dry), 1 cup
- Molasses, ½ cup
- Fat, 1 tablespoon
- Flour, 4½ cups
Add boiling water to the rolled oats, stir well and let stand for one hour. Add molasses, salt, fat, dissolved yeast cake, and flour; let the dough rise to double its bulk, beat well, and turn into greased bread pans, let rise the second time, and bake about one hour in a moderate oven.
Oatmeal Muffins (8)
- Cooked oatmeal, 1 cup
- Flour, 1½ cups
- Sugar, 2 tablespoons
- Baking powder, 4 teaspoons
- Salt, ½ teaspoon
- Milk, ½ cup
- Egg, 1
- Melted butterine, 2 tablespoons
Mix and sift flour, sugar, baking powder, and salt. Add the egg well beaten and one-half the milk. Mix the remainder of the milk with the cereal, and beat in thoroughly. Then add the butter. Bake in buttered muffin or gem tins about 30 minutes in a moderate oven.
War Time Boston Brown Bread
- Rye meal, 1 cup
- Corn meal, 1 cup
- Finely ground oatmeal, 1 cup
- Milk, 1½ cups
- Soda, ¾ teaspoon
- Salt, 1 teaspoon
- Molasses, 1 cup
- Baking powder, 2 teaspoons