8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!]
1: Put the oatmeal into a bowl and add the salt and soda
2: Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent)
3: Make a well in the centre of the meal, put in the dripping, and add as much hot water as will make a stiff paste
4: Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball
5: Knead and roll out as thinly as possible
6: Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb
7: Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or quarters) or into smaller pieces
8: Place on a moderately hot girdle and bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven
9: If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges
10: Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines
11: *Recipes from Scotland*, 1946 From Gemini's MASSIVE MealMaster collection at www
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