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Show k Have an Oatmeal Day j Have you the slightest trace of Scotch blood in your veins? Whether you have or not. vou will surely like oatmeal and all the good thing. 11 makes The T'nited States food administration ad-ministration suggests the following j recipes: A Fancy Oatmeal Bread1- eupi prunes, V cups cold water. j:p ' rolled oats", teaspoon all, -v eup I chopped nuts. ysst cake, softened in 4 cup lu-irTh-m water, 2 cups j flour, or fo if needed So'Tie prunes in eold water over- rgrit. Cook in same water until soft, 'and remove stones. To prune juice add; I boiling water to make one cup, brine ing to boiling point and pour over 'rolled oats. Let stand one hour, add salt, chopped nuts, yeast softened in the lukewarm water, and the prunes. I Then add flour, mix thoroughly, let rise, turn into greased bread pan, let rise again and bake. 3, otch Crackers 2 cups rolled oats, i; cup milk, A cup molasses. 1 inblespoons fat. speck of soda, 1 teaspoon tea-spoon baking powder. 1 teaspoon salt. Grind or crush the oats and mix with ! the other materials Roll out m a thin I sheet and cut in squares. Bake tor u I minutes in a moderate oven. Make three dozen crackers. Baked Oatmeal and Nuts 2 cups cooked oatmeal. 1 cup crushed pea-, nuts ., eup milk, 1 teaspoon vinegar, ?4 teatpooS pepper, 2 teaspoons, """Mix together and bake in a greased pan 15 minute,. This is enough for ,l cXX'r Fruit Morlngu'e-Turn W. over oatmeal into a round mold and cool When cold, turn out. cut in slices i nch thick, put one slice in a round ;dlsh put a laver of berries or canned , peach? on it and on top of thus another an-other slice of oatmeal Beat ne vi. powdered sugar and stand in the . "olden brown. (Yolka ol Z X IS "o make a cu,lard , |