RECIPES.

Waikato Times, Volume 114, Issue 19065, 2 October 1933, Page 5

RECIPES.

CORNELIA’S THISTLE OAT BREAD. Ingredients: 1 tablespoon bullei. 1 cups rolled oats, 2 cups boiling water, A cup syrup, t teaspoon salt, 4 oz. compressed yeast in A cup warm water, i cups flour. Method: Pour boiling water over the rolled oals and butler. Let stand till cool. Add Hie salt, syrup, and yeast dissolved in the warm water. Mix thoroughly and add Hie flour. Let rise in a warm place till doubled in size. Knead and then place in greased bread tins; about half till the tins. Let stand in warm place till it has risen to the top of the tins. Bake

about 1 hour in a moderately hot oven. This makes two mediumsized loaves. THISTLE OATS BISCUITS, Ingredients: 1 cup Thistle Oats, i cup flour, J cup brown sugar, 4 cup butter or dripping, i cup sour muk, salt. 1 small teaspoon baking soda, grated rind of one lemon. Method: Cream butter and sugar, add milk and soda, then other ingredients, 801 l out. thinly on floured hoard and cut into rounds, brush over with water, sprinkle with sugar or rolled oats, and bake in slow oven. THISTLE OAT MUFFINS. Ingredients: 1 cup milk, t cup flour, 1 level teaspoonfuls baking powder, 2 tablespoonfuls melted butter, l cup rolled oats, .1 tablcspoonfuls sugar, i egg. 4 teaspoonful salt. .Method: Scald milk, and pour on oals; stand 4 hour. Mix dry ingredients, and add lo milk and oats. Add beaten egg and butter. Mix, and hake i in small tins -30 minutes in a hot oven, 380 degrees F. BAKED PUDDING. Into J 4 pints of milk when boiling stir 3 tablespoonfuls of Heart o’ Wheat. Add 2 ozs. oT butter and 3jr ozs. of sugar, with the grated rind of one lemon. While still hot, beat into it 2 eggs. Bake for 4 hour in a moderate" oven.