3/4 cup scalded milk 1/4 yeast cake dissolved in 1/4 cup sugar 1/4 cup lukewarm milk 1/2 teaspoon salt 1 cup cold cooked oatmeal
21/2 cups flour
Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.