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OAT-MEAL WAFERS

Use equal parts water and oat-meal, make as thin as you can shake it out on the bottom of pan, so that when done it will not be thicker than a knife-blade anywhere, and in most places you can see daylight through it. Bake very slowly until quite dry, watching that it may not scorch. In taking out it will probably break into many fragments, but they will be delicious ones-not shapely for the table, but so temptingly savored that any delicate person who can eat at all will find them satisfying, nourishing, and easily digested-far better than the standard sick dish called gruel. As for the well folks, put your wafers out of the way if you expect to find any of them for the invalid's next meal. ssard