Rolled Oats Bread
| 2 cupfuls boiling water | 2 teaspoonfuls salt |
| 2 tablespoonfuls Crisco | 1/2 yeast cake |
| 1 cupful rolled oats | 1/2 cupful lukewarm water |
| 1/2 cupful molasses | Flour |
Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour to make stiff dough; knead well, let rise, knead a very little, divide into two Criscoed bread pans, let rise again and bake forty minutes in moderate oven.
Sufficient for two small loaves.