Beat to thoroughly mix and then grease thoroughly one-pound coffee can
and fill two-thirds full with this mixture. Put on the lid and steam
for two hours, then remove the lid and place the can in the oven
to dry out. One-pound baking-powder cans may be used to replace the
coffee cans.


SCOTCH OAT BREAD

Place in a bowl

One cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.

Crumble in one yeast cake and then mix until the yeast cake is
dissolved and then add

Four cupfuls of flour.

Beat to mix and then let the sponge rise for two and a half hours. Now
add

Two cupfuls of rolled oats,
Two cupfuls of flour.

Knead to smooth elastic dough and then place in a greased bowl,
turning the dough to coat thoroughly with shortening. Let rise for one
and three-quarter hours. Pull the corners down to the centre and punch