OATMEAL RECIPES. SCOTCH OAT OAKE- Ingredients : One pound of oatmeal, two ounces of butter, a pinch of salt, a teaspoonful of Carbonate of soda. Method.— Put the oatmeal into a basin, mix in a little salt, melt the butter and mix it with the oatmeal. Dissolve the soda in a gill of water, mix it quickly into the oatmeal, well stirring it. Put the dough on to a pastry board sprinkled with the meal, spread it out evenly with the hands, sprinkle with meal and cut in squares. Cook on a girdle or in the oven. OATMEAL MUFFINS.— A teacupful of cooked oatmeal, a teacupful of milk, salt, sugar, Balf-a-pound of flour, two teaspoonfuls of baking powder, one egg, butter. Put the flour into a basin, mix in the bakmg powder, salt and a little sugar. Beat up the oatmeal with the egg, add the milk gradually, and a little melted,:;butter, ; stir- this in: with- the flour, and mix -thoroughly. • 801 l but' oh a floured board and cut in rounds. Bake in well-buttered tins in a hot oven for half an hour, butter whilst hot .and serve. , ■ Try the Elephant Brand Tea at 2s 2d. pea- lb with those oatmeal productions, and you will enjoy both. The Elephant Brand Tea delights the palate, with its pleasing flavour. It is rich, and strong and nerve stimulating, and is about the finest tea for cold weather'.
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Wairarapa Age, Volume XXXII, Issue 10199, 30 March 1911, Page 5
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235Page 5 Advertisements Column 5 Wairarapa Age, Volume XXXII, Issue 10199, 30 March 1911, Page 5
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