Oatmeal Bread
Scald and cool one pint of milk; add one teaspoonful of salt, one teaspoonful of sugar, one yeast cake dissolved in one-quarter of a cup of water and sufficient flour to make a drop batter. Beat until smooth, cover and set aside until light. Add sufficient flour and oatmeal in equal quantities to make a soft dough, turn out on a floured board and knead until smooth and elastic. Return to the bowl, cover and set aside a second time until well risen, mold into shape, place in two small well greased tins and when it begins to rise again, bake from forty minutes to an hour, according to thickness, in a moderate oven.