Oatmeal Bread No. 1

2 cups rolled oats 2 cups boiling water 2 tablespoons brown sugar 1 tablespoon crisco

1/2 cup chopped nuts 1 cake compressed yeast 1 rounded teaspoon salt Flour

Pour boiling water over rolled oats, cover and let stand till slightly warm. Add sugar and the yeast which has been dissolved in one-half cup lukewarm water. Stir in about one and a half cups flour; let batter stand till light. Then add nuts, salt, melted crisco and flour to make dough. Knead well, put into greased bowl, let rise till double in size. Make into two loaves, let rise and bake. This may be started in the morning and be served for lunch.

Oatmeal Bread No. 2

2 level cups rolled oats 2 cups hot water not boiling 1 tablespoon butter 1 tablespoon crisco

1 tablespoon molasses 1/2 cake compressed yeast Flour Salt

Pour hot water over rolled oats, stir until all is wet, add butter, crisco, molasses, salt and yeast dissolved in cup of warm water. Add white flour until as stiff as can be stirred with spoon. Let stand overnight and put into pan in morning, let rise very light; no kneading.