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20 Oatmeal Bread

(April.) - (365 Luncheon Dishes)







Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and

when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat

flour to make as stiff as it can be stirred with a spoon; put it into 2

well-greased tin pans and let stand in a warm place until very light;

bake about an hour and a quarter. Do not cut until the next day.











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