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Take the finest oatmeal and stir
in barely enough water to wet it through; add a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of an inch in thickness, first flouring the board and rolling pin with wheaten flour; cut it with a biscuit cutter, and bake in a moderate oven; these cakes will burn quickly and only require to be of the lightest brown. If put in a close jar they will keep for several months. In the Highlands they preserve their bannocks In the barrels of oatmeal and keep them a year or so. "
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