Bannock, unleavened.—Rub from 3oz. to 4oz. of butter or lard or clarified dripping into a full ½lb. of medium oatmeal and a pinch of salt, and work it all to a smooth, stiff dough with absolutely boiling water. Now turn this out on a board slightly dusted with oatmeal, and knead it out into a round, 1in. thick; rub it lightly over with more oatmeal, and toast it before the fire in a toaster, or on the girdle, according to your pleasure, turning it repeatedly till nicely browned on both sides, and serve. This cake (for which a real Highland receipt is given) requires knack and practice, as the cake is apt to break if in the least overshortened. Delicious with butter, honey, or golden syrup.