Oatmeal Gems
The Tinfully Family
Oven hot oven · 400–425 °F · 205–220 °Chalf an hour
Ingredients
- 1 pint cooked oatmeal, kept overnight in a cool place
- ½ teaspoonful salt
- 1 egg yolk, beaten
- 1 cupful whole wheat or white flour, sifted
- 1 rounded teaspoonful baking powder
- ½ cupful boiling water
- ½ cupful milk
- 1 egg white, whipped to a froth
Method
- When cooking the oatmeal for breakfast, make enough extra to have on hand a pint.
- Keep this overnight in a cool place.
- In the morning, add to it half a teaspoonful of salt and the beaten yolk of an egg.
- Sift together a cupful of whole wheat or white flour and a rounded teaspoonful of baking powder and add to the oatmeal.
- Thin to a batter with half a cupful each of boiling water and milk.
- Beat in last of all the white of the egg, which has been whipped to a froth.
- Butter gem pans, pour in the batter, and bake for half an hour in a hot oven.
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