Page 4 Advertisements Column 4

Wairarapa Age, Volume XXXII, Issue 10202, 1 April 1911, Page 4

OATMEAL RECIPES. I SCOTCH OAT CAKE.— Ingredients: One pound of oatmeal, two ounces of butter, a pinch bf salt, a ; teaspoonful of carbonate of soda. 1 Method.— Put the oatmeal into a basin, mix in a. little salt, melt the biitter 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, Ealf-a-pound of flour, two teaspoonfuls of baking powder, one egg, butter. Put the flour into a basin, mix in the baking powder, salt and a little sugar. Beat up the oatmeal with the egg, ' add the milk'gradually;, and a little melted hutter, stir this in with the flour and mix thoroughly. Roll out on 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 per lb with these oatmeal productions, and you will enjoj 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 oold ■weather.