Oatmeal Cakes Secret
Daily Mail -
Monday 20th January 1941
Supplied By: Tony Vardy of Belper,
Derbyshire. Feb 2008
VILLAGE TELLS
By Daily Mail
Reporter
COWLING, Yorkshire
village, which is just
100 years ahead of Lord
Woolton in his appeal
for the use of oatmeal,
says, with care, any
housewife can achieve
skill in making oat
cakes. Its secret of
success hint is always
have a hot oven. All
this district has been
famous for oat cakes for
generations. They used
to call them "haver
cakes."
Oat cake in Cowling is
thin, pliable, and
tasty. They make oatmeal
scones, too, and
melt-in-your-mouth
oatmeal biscuits.
Mr. Fred Snowden, a
member of one of the old
families, told me
yesterday how rolled,
with butter and cheese
in the middle, they once
made the staple midday
dinner for nearly every
worker.
Recipes
But oat cake can be made
this way : Four ounces
fine or medium oatmeal,
one teaspoonful melted
dripping or bacon fat, a
pinch of salt, a pinch
of baking soda, and a
little hot water.
Mix the oatmeal, soda,
and salt and make a well
in the centre and add
the dripping and enough
hot water to make a
fairly stiff mixture.
Put plenty of meal on a
baking board, roll the
mixture fairly thin, and
bake in a hot oven.
For oatmeal scone add
some sugar, a little
flour, and a little more
fat.
For oatmeal biscuits
take five ounces flour,
seven ounces oatmeal,
four ounces margarine,
one egg, quarter
teaspoonful of baking
powder, one teaspoonful
sugar, and half a
teaspoonful of salt. Add
the beaten egg to the
dry ingredient, make the
dough fairly stiff, roll
on a well floured board,
put in greased tins and
bake for 15 minutes. |
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