Add enough flour to make a dough—­about three cups, add nuts and the salt.  Knead well.  Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—­about one and one-half hour.  Mould into loaves, fill well-greased pans half full, cover and let rise again one hour.  Bake forty-five minutes in a moderate oven.

OATMEAL SCONES

1 cup cold porridge (stiff) 1 cup boiling water 1 tablespoon fat 1/2 teaspoon baking powder or 1/4 teaspoon soda 1 teaspoon corn syrup 1/2 teaspoon salt

Mix soda, boiling water and fat.  Mix all.  Turn on board.  Mould flat—­cut 1/4-inch thick and bake on griddle.

OATMEAL MUFFINS

1-1/3 cups flour 2 tablespoons molasses 1/2 teaspoon salt 2 tablespoons fat 3 teaspoons baking powder 1 egg beaten 1/2 cup milk 1 cup cooked oatmeal

Sift dry ingredients.  Add egg and milk.  Add fat and cereal.  Beat well.  Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS

1-1/2 cups rolled oats 1 cup bread flour 1-1/3 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda

Sift dry ingredients.  Cut in the fat.  Add liquid and drop by spoonfuls on greased baking sheet.  Bake in hot oven 12 to 15 minutes.  These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

THE USE OF RYE

RYE YEAST BREAD

1 cup milk and water, or water 1 tablespoon fat 2 tablespoons corn syrup 1 teaspoon salt 2-1/2 cups rye flour 2-1/2 cups wheat flour 1/2 cake compressed yeast 2 tablespoons water

Combine ingredients.  Mix into dough and knead.  Let rise until double original bulk.  Knead again.  When double bulk, bake about

RYE ROLLS

4 cups rye flour 1-1/2 teaspoons salt 6 teaspoons baking powder 1-1/2 cups milk 2 tablespoons fat 1 cup chopped nuts

Mix dry ingredients thoroughly.  Add milk, nuts and melted shortening.  Knead.  Shape into rolls.  Put into greased pans.  Let stand one-half hour.  Bake in moderate oven 30 minutes.

WAR BREAD

2 cups boiling water 2 tablespoons sugar 1-1/2 teaspoons salt 1/4 cup lukewarm water 2 tablespoons fat 6 cups rye flour 1-1/2 cups whole wheat flour 1 cake yeast

To the boiling water, add the sugar, fat and salt.  When lukewarm, add the yeast which has been dissolved in the lukewarm water.  Add the rye and whole wheat flour.  Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.