Scotch Oat-Cakes

Ingredients

• one cupful of fine meal
• one teaspoonful of salt
• enough hot water to make a stiff dough

Method

1. 1

   Mix meal and salt, then add hot water to form a stiff dough.

2. 2

   Roll into a thin cake and bake slowly on a griddle until thoroughly dried.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 73. The excerpt below is the record exactly as published.

SCOTCH OAT-CAKES. BKEADS 201 little water. Stir the liquid into the flour, and add enough more water to make a thick batter. Beat it for some time, or until it is well mixed and the batter is smooth. Let it rise overnight. Early in the morning stir it down, and turn it into the pans. Let it rise in the pans to double in size, and bake for one hour. The above quantities will make two loaves. BOUND LOAF AND BAKING TIN Any bread mixture may be baked in this pan. The fancy form is its only recommendation. Kound slices are attractive for a change, and made into toast give also an agreeable variety. The pan is filled barely half full of dough. It is left to rise for one hour, and is baked for one hour. UNLEAVENED BBEAD-CHIPS Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoou- ful of salt, then add about one and a ciuarter cupfuls of milk and water, half and half, or enough to make a stiff dough. Flour the molding-board and roll the mixture thin, fold it together twice and roll it again. Again fold it, and again roll it very thin. Mark it off, using a pastry-wheel, into strips one quarter of an inch wide and four to five inches long. Bake it in a moderate oven for twenty minutes, or until the chips are cooked through and are brittle, but not very brown. This bread is recommended for dyspeptics and people of delicate digestion, on the theory that the yeast-plant is not thoroughly destroyed when baking bread, and that it con- tinues to ferment in the stomach. 202 LUNCHEONS SCOTCH OAT-CAKES These cakes should be made of meal ground finer than any we are able to get in our markets; therefore, one must resort to the expedient of pounding in a mortar the finest meal obtainable, and sifting it through a coarse mesh. Add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.