TO-DAY’S RECIPE
CORNELIA'S THISTLE OAT BREAD Ingredients.—One tablespoon butter, 2 cups rolled oats, 2 cups boiling water, A cup syrup, I . teaspoon salt, Aoz. compressed yeast in A cup warm water, 4 cups flour (“Snowball’’). Method. Pour boiling water over the rolled oats and butter. Let stand till cool. Add th( salt, syrup and yeast dissolved in the warm water. Mix thoroughly ami add the flour. Let rise in a warm place till doubled in size. Knead and then place in greased bread tins; about half fill the tins. Let stand in warm place till it has risen to the top of the tins. Bake about J hour in a moderately hot oven. This makes two medium-sized loaves. Baked Pudding Into J A pints of milk when boiling stir 3 tablespoonsful of Heart e’ Wheat. Add 2ozs. of butter and 3|ozs. of sugar, with the. grated rind of 1 1( njon. While still hot. beat into it. 2 eggs. Bake for b’’*hour in • moderate oven.
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Bibliographic details
Wanganui Chronicle, Volume 76, Issue 229, 28 September 1933, Page 2
Word Count
165TO-DAY’S RECIPE Wanganui Chronicle, Volume 76, Issue 229, 28 September 1933, Page 2
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