1 quart fine oatmeal

1 quart rolled oats

2 quarts barley flour 1 cup sugar

2 tablespoons salt

3 tbspns. baking powder 2 cups hot water

1 cup oil

Mix first six ingredients. Add shortening to water, and add to first mixture. Pat, and roll as thin as possible. Cut with sharp knife in oblongs, about two by three inches. Bake in slow oven till crisp all through and slightly browned. Serve with jam or marmalade.