Photo: Eiliv Sonas Aceron
Ingredients
- 1/2 pint of milk
- 1 pound of the mixed meal
Directions
1
Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead into a dough, make it into finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40 minutes.
By T. R. Allinson ·
Recipe sourced from
gutenberg