OATMEAL BREAKFAST CAKE– Saturate oatmeal of medium fineness with water. Pour the batter into a shallow baking dish, and shake down level. It should be wet enough so that when this is done a little water will stand on the top. Bake twenty minutes in a quick oven. It may also be baked in fifteen minutes on the top of the stove in a covered dish.
GRAHAM BREAKFAST ROLLS – Make a stiff batter with cold water, work in as much flour as will knead well, and then knead for twenty minutes or half an hour. Make into rolls one-half inch to to two inches in thickness, and bake in a hot oven on a grate or baking pan dusted with flour, laying them a little distance apart. Excellent rolls may be made by kneading flour into cold graham, oatmeal, or oatmeal pudding.
SOFT BISCUIT OR WAFFLES – Take one part of cold soft water stir two parts of graham or whole-wheat flour. Sift slowly in with one hand while stirring with the other, thus endeavoring to get in as much air as possible. If flour made from red wheat is used, a little less water will be required. The batter should be thick enough so that it will not settle flat. It it is too thin, the waffles will be flat and blistered, if too thick, they will be tough and heavy. Bake in cast-iron gem-pans; in a very hot oven; though the heat should not be sufficient to brown them in less than fifteen minutes; a longer time toughens the crust. They should be baked on the top first, to prevent the escape of air and steam. The pans should be heated very hot before dripping the batter in. To prevent sticking; smear with sweet-oil or fresh butter, and when thoroughly heated, carefully wipe away as much as possible of the oil.
More interesting and sometimes humorous solutions and old recipes can be found in the book VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past
Vinegar of the Four Thieves was a recipe that was known for its antibacterial, antiviral, antiseptic and antifungal properties for years. It was even used to cure the Bubonic Plague. See Thomas Jefferson’s recipe in VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past