Oat Cakes are made in the same manner as muffins, using sifted oatmeal instead of flour, and three gallons of water instead of two: pull the dough into pieces, roll and finish the cakes as directed for muffins. When wanted, pull the edges apart, toast them nicely on both sides, and then open them completely; lay in small pieces of butter, until you have as much as you may want; close them again, set them before the file, and cut each in halves or quarters.