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Oatmeal Bread

1 cake FLEISCHMANN'S YEAST 1/2 cup lukewarm water 2 cups boiling water 2 cups rolled oats 1/4 cup sifted flour 1 teaspoonful salt Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in onehalf cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well.

Cover and set aside in a moderately warm place to rise for one hour, or until light.

Add enough flour to make a doughabout three cups, and the salt. Knead well, or "throw and roll." Place in greased bowl, cover and let rise in a moderately warm place, until double in bulk-about one and one-half hours.

Mould into loaves, fill well-greased pans half full, cover and let rise again about one hour. Bake forty-five minutes in a hot oven.

One-half cup of chopped nuts may be added, if desired.

Oatmeal bread provides a remarkable amount of nourishment at very little expense. It's mighty good, too!