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Oat-Cake, Made with Yeast

Put a quart of water into a bowl, and mix with it one ounce of dissolved German yeast. Sprinkle three and a half pounds of fine oatmeal into it, stirring it briskly all the time, and when it is smooth and thick, stand the bowl in a warm place, cover the mixture with a cloth, and leave it half an hour to rise. Stir the paste well, spread it out very thin, sprinkle a little oatmeal under and over it, and throw it upon the bakestone, which should be placed over a bright fire; when lightly browned on one side, turn it on the other. The cakes may either be eaten soft, or hung to crisp upon a cord which has been stretched across the kitchen. While the cakes are baking, the dust of the oatmeal should be swept off with a small brush. Time to bake, two minutes. Probable cost, 4d. per dozen.