Oatcake.—Mix 1lb. of medium oatmeal with four tea-spoonfuls of dripping or lard, and a teaspoonful of salt, with just enough warm water to make a dough. Knead it till smooth; then dust a board with dry oatmeal, press the dough out on this with the knuckles into a round cake, roll it out quite thin, bake it on a hot girdle till firm (first cutting it across twice into triangles), then lift them off, rub them over lightly with dry meal, and toast till crisp before the fire. When ready they will curl up. Real oatcake should be made of meal and water only, but this is a little too Spartan for most tastes, hence the fat.