- 1 cake compressed yeast
- 2 cups boiling water
- 1½ cup lukewarm water
- 2 cups rolled oats
- 1 teaspoon salt
- ¼ cup brown sugar or 2 tablespoons corn syrup
- 2 tablespoons fat
- 4 cups flour
- ½ cup chopped nuts.
Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, 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.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss