Page 7 Advertisements Column 1

Wanganui Herald, Volume XXXXVI, Issue 13337, 28 March 1911, Page 7

OATMEAL RECIPES. SCOTCH OAT CAKES. —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 0 [ cooked oatmeal, a teacupful of milk, salt, sugar, 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 lotted 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 for half an, hour, butter whilst hot and vw’ry the Elephant Brand Tea at 2/2 per lb?' with these 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.