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.

Add enough flour to make a dough--about three cups, add nuts and
the salt. Knead well. Place in greased bowl, cover and let rise in
a moderately warm place until double in bulk--about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and
let rise again one hour. Bake forty-five minutes in a moderate oven.


OATMEAL SCONES

1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2 teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup
1/2 teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat--cut 1/4-inch thick and bake on griddle.


OATMEAL MUFFINS

1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat