1 Cup Rolled Oats.

2 Cups Barley Flour 1 Cup Corn Meal.

1 Yeast Cake.

1 Egg.

7/8 Cup Boiling Water 1 1/4 Cups Milk.

2 Tablespoons Syrup 2 Teaspoons Salt.

Directions: Scald corn meal with boiling water. When cool add yeast cake dissolved in a few tablespoons of lukewarm water. Add the other ingredients, leaving the rolled oats until the last. Mix well. Put in greased pan and when double its bulk bake in moderate oven - 15 minutes.

Note: Oat flour or ground rolled oats may be used in place of rolled oats, if a less coarse bread is desired.

In making yeast breads without the use of wheat or rye flour, it is advisable that the dough be handled as little as possible. Good results have been obtained by the use of eggs and cereals thickened by scalding. This method is well adapted to corn and oatmeal, but it gives a dough too soft to be kneaded. In this case the fine grain may be secured by beating thoroughly.

When using conservation flours, the smaller the loaf of bread is made the better the result, so it is advisable to bake bread mixtures whenever possible in muffin or layer cake tins.