RECIPE FOR OAT CAKE.

Thames Star, Volume XLVI, Issue 10245, 10 December 1910, Page 1 (Supplement)

RECIPE FOR OAT CAKE.

, Oatmeal, lib (say' two ■ breiakfastcupfuls).

Flour, lib {say one bneakfastoapful).n ' " Water, half a'pint (say one breakfas,toupful).

. ' Butter,'lard or dripping, a level defeertepoonfuL Salt, one level teaspoonful. „ ■• B'akin'gl soda, half a level teaspoon* ful.' Mlelt the butter, in the , boiling water, and thoroughly t mix the in.gfcedientts. tßbll out to about, an eighth of an inch thick. ( Bake, in a slow oven until dry. and crisp,, or, use a- girdle. The' more fat' we use -M making oat cake the less easily jb it digested. Indeed, Mine of the, old folks'in Scotland ,say ( .that, there shculd be no fat; but. it will, be found that children .take ttiie,,iood wi+h much more relist .if it ,is ,mad* palatable and crisp by the-.use <-f a" little, fat and ■oda. , . It should; 'always, be borne, in nkiaA that foodl tends to be more'benefibi*! if thoroughly enjoyed than if eaten 1 with' indifference., ';.,•. ><•, Children should not be,pa,jnpeireel, 'but there is no greater mistakei ; fttan that of arbitrarily forcing „distasteful food on them. .•D| a,.chiMi o is healthy and takes., sufficient, oj^door eiei-cise, it,can generally 1» -trained with reasonable tact,-to. ta£e and to ci.joy almost any good, wholesome, plain food, provided the xneal-.i* commenced, with such .food, and not with more attractive.articles of diet.