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For Scotch cake the finest kind is used
nd, I should think, would be the best to make into a porridge. Second, some persons never use oatmeal porridge; then, unless people will use a little of good common sense, they, or persons living where they cannot get oatmeal, could never have those nice short cakes; but by using, or calling up this common sense, and reasoning a little, they may say, " now I have not got the oatmeal, nor can I get it; but I will take milk in its place; and even, if no milk, I will take water, and by adding a little butter, lard or drippings, I will have just as good a cake "and so they would. Now, please judge, in the same manner, in all cases, where such difficulties may of necessity arise, then these remarks will have their intended effect. I will add this word, only, additional, those who don't know anything more than simply to always confine themselves to, or follow a recipe, or receipt, as generally called, (never changing it at all) will never amount to much, to themselves, or to the world. The above recipe says " pumpkin, or squash "—everybody ' ught to know that squash will make the richer cake.
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