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SCOTCH OATMEAL CAKES (another way) (Oat-cake or bannocks should be)

Oat-cake, or bannocks, should be made from meal as fine as can be got, and as newly ground as possible. The meal should be saturated with lukewarm water, and seasoned with as much salt as can be lifted between the finger and thumb for each cake; stir about well, and squeeze through the fingers, adding dry meal until the mass is of the consistency of dough (all this should be done in a basin); then spread some dry meal on the "bake-board," flatten the dough with the knuckles of both hands until nearly the size wanted; smooth and finish with a rolling-pin. Crimp with the thumb all round the edge, but do not cut in any way. It is now ready for the girdle. Now for the "firing," which is of as much importance as the "baking." The fire must be clear, and free from smoke; as a precaution, throw some salt on. The girdle should be of malleable iron, and a quarter of an inch thick, with a bow handle. Heat till salt crackles on it, brush it clean, and put on the bannock. Move it about whilst on its flat, so that it may be equally done. The cakes may be done on the other side the same way; but they are much better to have the other side done before the fire on the toaster: this will give them a beautiful curl, and make them nice and crisp. Then you will have real Scotch oatmeal bannocks.