Page:Food and cookery for the sick and convalescent.djvu/303

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¼ cup rolled oats.

¼ cup wheat preparation.

½ cup flour.

1 tablespoon sugar.

¼ teaspoon salt.

1½ tablespoons butter.

Hot water.

Mix first five ingredients. Work in butter with tips of fingers, and add enough water to hold ingredients together. Toss on a floured cloth, pat, and roll as thinly as possible. Shape with a cutter or cut in strips, using a sharp knife. Bake on a buttered sheet in a slow oven until delicately browned.

These are much enjoyed by a convalescent with a glass of milk or cup of cocoa.

1 egg.

¼ cup sugar.

½ cup thick cream.

½ cup fine oatmeal.

2 cups flour.

2 teaspoons baking powder.

1 teaspoon salt.

Beat egg until light, add sugar and cream; then add oatmeal, flour, baking powder, and salt mixed and sifted. Chill mixture. Toss on a floured board, roll, shape with a round cutter, and bake in a moderate oven.

½ cup butter.

2 tablespoons sugar.

¼ cup milk.

¾ cup wheat preparation.

½ teaspoon salt.

Flour.

Cream the butter, add sugar gradually, milk, wheat preparation mixed with salt, and enough flour to roll.