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OAT-MEAL CRACKERS

Wet one pint fine oat-meal with one gill water; work it a few minutes with a spoon, until you can make it up into a mass; place on a board well covered with dry oat-meal; make as compact as you can, and roll out carefully to one-sixth of an inch thick, and cut into squares with a knife. Bake in a very slow oven, or merely scald at first; and then let them stand in the oven until they dry out. These are difficult to make up at first, but you soon learn to handle the dough and to watch oven so that they will not scorch. These are excellent for all the purposes of crackers, and if kept dry, or if packed in oat-meal, they will last good for months. This is one form of the Scotch "bannock." A rich addition is two heaping spoonsful of ground dessicated cocoanut.