1 quart barley flour

2 quarts rolled oats 1 1/2 quarts sour milk

8 well-beaten egg yolks 8 stiffly beaten whites

1/2 cup shortening 1/2 cup brown sugar

2 tablespoons salt

2 tbspns. baking powder

1 tablespoon soda

Pour milk over oats, and let stand thirty minutes or more. Add egg yolks and melted shortening. Mix and sift dry ingredients; combine mixtures. Fold in stiffly beaten whites. Bake in moderate oven thirty to forty-five minutes. Bread or rye flour may be substituted for barley.