Page 6 Advertisements Column 3

Greymouth Evening Star, 18 March 1911, Page 6

OATMEAL RECIPES. Scotch Oat Cakes.—lngredients : One pound of oatmeal, two ounces of butter, a pinch of salt, a teaspoonful of carbonate of 6 oda- Method: Put the oatmeal inti; 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, 6ugar, half-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 butter, 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 lor half an hour, butter whilst hot and serve. Try th Elephant Brand Tea at 2/2 per It with these oatmeal productions, and you will enjoy both. The Elephant Brand Tea deligts the palate with its pleasing flavour. It is rich and # strong and nerve stimulating, and is about the finest tea for cold weather.—Advt.