Oat Cake


Rub two ounces of butter into one pound of Thomson’s whole meal with a saltspoonful of salt and mix with cold water into a dry paste; then roll out with more of the meal, and cut out in rounds or squares about one eighth of an inch thick; place these on a baking tin floured with the same flour and bake in a very moderate oven till quite dry. Serve in the cheese courses. These will remain good if kept dry.