No. 259 Oatmeal Cracknels
One and a half pints fine oatmeal, ½ pint Graham flour, 1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and milk; let it stand, to swell, 5 hours in a cold place. Sift together the Graham flour, salt, and powder. Add it to the oatmeal; mix into a smooth dough. Flour the board with cornmeal; turn out dough, and roll ¼ inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven.