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¾ cup scalded milk

¼ cup sugar

½ teaspoon salt

¼ yeast cake dissolved in

¼ cup lukewarm milk

1 cup cold cooked oatmeal

2½ cups flour

Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.

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1 cup warm wheat mush

¼ cup brown sugar

½ teaspoon salt

1 tablespoon butter

¼ yeast cake

¼ cup lukewarm water

Flour

Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

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½ cup squash (steamed and sifted)