Sift twice three cupfuls of Scotch oatmeal and one cupful of white flour with a heaping teaspoonful of salt and two rounded teaspoonfuls of Cleveland's Baking Powder. Melt two tablespoonfuls of butter with one of sugar in a pint of boiling milk, and pour into the hollowed flour. Stir with a spoon to a soft dough, turn upon a floured board, roll out quickly and lightly into a sheet less than an eighth of an inch thick, cut into rounds with a biscuit-cutter and bake on a hot griddle, turning when the lower side is brown. Butter and eat hot. They are also good cold.