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Oatmeal Bannocks

Rub half an ounce of fresh butter into two and a half pounds of Scotch oatmeal, and stir briskly in as much lukewarm water as will make it into a stiff paste. Sprinkle some oatmeal on the pastry-board, and spread the mixture out into a round cake, about half an inch thick and four inches in diameter. Bake in a moderate oven for one hour. Sufficient for ten or twelve persons. Probable cost, 1s.