The meal used for oat-cakes is usually ground finer than that for porridge. Make the cakes, one by one, with hot water and salt enough. Roll out from five to seven inches in diameter, keeping round. Bake on one side on the girdle and the other toast before the fire. Keep dry meal below and above the cake on the baking-board to prevent sticking. Butter, or even dripping is used by good housewives for these cakes; and milk or sweet whey instead of water. Soda also begins to be employed. They keep long, but if above a week, should be retoasted when wanted, like most other cakes. They look best rolled very thin, but do not eat better, as more water must be used to make the dough hold together. They take no injury by lying over for some hours before being baked.
© 1990 Catherine Brown. All rights reserved.