The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

OAT CAKES. These may be made the same as muffins, only using fine Yorkshire oatmeal instead of flour. Another sort is made of fine oatmeal, warm water, yeast and salt, beat to a thick batter, and set to rise in a warm place. Pour some of the batter on a baking stone, to any size you please, about as thick as a pancake. Pull them open to butter them, and set them before the fire. If muffins or oat cakes get stale, dip them in cold water, and crisp them in a Dutch oven. OATMEAL. This article has undergone a very considerable improvement, since the introduction of what are termed Embden Groats, manufactured in England it is true, out of Dutch oats, but of a quality superior to any thing before known in this country under the name of oatmeal, and which may now be had of almost all retailers at a moderate price. OATMEAL FLUMMERY. Put three large handfuls of fine oatmeal into two quarts of spring water, and let it steep a day and a night. Pour off the clear water, put in the same quantity of fresh water, and strain the oatmeal through a fine sieve. Boil it till it is as thick as hasty pudding, keep it stirring all the time, that it may be smooth and fine. When first strained, a spoonful of sugar should be added, two spoonfuls of orange flower-water, two or three spoonfuls of cream, a blade of mace, and a bit of lemon peel. When boiled enough, pour the flummery into a shallow dish, and serve it up. OATMEAL PUDDING. Pour a quart of boiling milk over a pint of the best oatmeal, and let it soak all night. Next day beat two eggs, and mix a little salt. Butter a bason that will just hold it, cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered. OLD WRITINGS. When old deeds or writings are so much