Rolled Oat Mush

To two parts of boiling water, salted to taste, slowly stir in one part of ALBERS ROLLED OATS and boil for ten to twenty minutes, then allow to simmer, stirring occasionally. Serve with sugar and cream. Carnation Rolled Oats may be used in place of Albers Rolled Oats. We recommend the use of a double boiler, in which case the inner boiler should be placed in the outer boiler, in which the water is already boiling, after the flakes have been boiling about two minutes. Cook in double boiler ten or fifteen minutes more, but do not stir.

Flapjacks

Mix Albers Flapjack Flour With water alone or two-thirds milk and one-third water. When using water alone, add a little sugar or molasses to make the cakes brown. Stir to thin batter, and cook on hot griddle. DO NOT use salt, baking powder, soda, yeast, eggs or butter.

Oat Cookies

One-half cup shortening, one cup dark brown sugar, two eggs well beaten, two tablespoonfuls sour milk, one-fourth teaspoonful soda in milk, one cup Albers Flour, one-half cup of raisins or nuts, three cups of ALBERS ROLLED OATS. Drop from teaspoon about three inches apart. Bake a light brown. Carnation Oats may be used in place of.

Albers Oats. Oat Macaroons

Beat one egg very light, add gradually one-half cup of sugar, then add three-fourths tablespoonful melted butter, one-fourth teaspoonful of salt, one-half teaspoonful of vanilla, one well rounded cup of ALBERS ROLLED OATS and three tablespoonfuls of English walnuts, chopped fine before measuring. Beat all together. Drop from teaspoon on a buttered tin. Shape in circles about one-fourth of an inch thick. A candied cherry may be placed in the center of each. Bake in a moderate oven until brown and crisp. After taking from oven, let stand two minutes before removing from tin. Carnation Oats may be used in place of Albers Oats.

Oat Bread

One cup Albers Rolled Oats, two cups boiling water, one-half cup molasses, four or five cups Albers Flour, one teaspoonful salt, one tablespoonful melted lard or drippings, one yeast cake. Dissolve yeast cake in luke-warm water, pour two cups boiling water over oats. Let stand two hours. Mix all ingredients into as stiff a dough as can be stirred with a spoon. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have pans greased. Fill each about one-half full, and let rise to the top of the pan. Bake in moderate oven one hour for good six loaves.

Lightning Cake

One-half cup barley, one-half cup wheat flour, one cup sugar, one level teaspoonful baking powder. Sift all together. Take one-half cup melted butter, break into it two eggs and fill up remainder of cup with milk. Pour this into the flour, sugar and baking powder mixture, and beat thoroughly, one-half teaspoonful flavoring. Bake in moderate oven.

Chocolate Bavarian Cream

Two cupfuls Cream; 4 tablespoonfuls Ghirardelli's Ground Chocolate; 2 cupfuls Milk; 1/2 cupful Sugar; 1/2 cupful Water; 1 teaspoonful Vanilla Extract; 1/2 box Gelatine. Soak gelatine in cold water until soft, then add it to the milk, which has been scalded with the chocolate, stirring until dissolved. Remove from the fire, add sugar and extract. Turn into granite basin and set in a pan of ice water, stirring until it begins to thicken; then add the cream whipped to a stiff froth. Line a mould with peaches, turn in the mixture, set in cold place until firm. Unmold and serve with whipped cream.

Ghirardelli's California Chocolate Cake

One cup of Sugar; piece of Butter size of egg, creamed; 2 Eggs; 1/2 cup of Ghirardelli's Ground Chocolate; 1/2 teaspoonful Cinnamon; 1/2 cup of Milk; 1 cup of Flour; 2 teaspoonfuls Baking Powder; mix with Flour, bake in layers, spread with either strawberry jam or white of egg beaten to froth with cup of sugar.

Ghirardelli's Chocolate Fudge

Four rounded tablespoonfuls of D. Ghirardelli's Ground Chocolate; 2 cupfuls Sugar; 1 cupful Milk; Butter the size of a small hen's egg; 1 teaspoonful Vanilla; 2 drops Lemon Extract. Boil Sugar, Butter and Milk until thick and add Chocolate; cook until thread spins when tried; then add Extract and take from fire, stirring until nearly cold or becomes sugary. Turn on a well-buttered dish and cut in squares.

Topsy Turvy Dainty

Two level tablespoonfuls Ghirardelli's Ground Chocolate; 1/3 cup Sago; 1 cupful Water; 1 piece stick Cinnamon; 1/2 cup chopped Citron; 1/2 cup chopped Almonds; 1/2 cupful Sugar. Soak Sago over night and drain next morning; put in a double boiler with water and boil until thick; add Cinnamon and Citron and cook thirty minutes; remove Cinnamon and add Almonds, Sugar and Chocolate. Remove from fire as soon as sugar is dissolved and set away to cool. Serve with cream flavored.

Chocolate Sauce

One Egg; 1 cupful Milk; 1 teaspoonful Cornstarch; 1/2 cupful Sugar;

2 teaspoonfuls Ghirardelli's Ground Chocolate; 1 teaspoonful Vanilla. Scald milk and add the Cornstarch, which has been dissolved in a little of the cold milk; beat egg and add to the mixture with the sugar, chocolate and vanilla.

Chocolate Icing

Place 2 ounces of Ghirardelli's Ground Chocolate in an enameled saucepan with a quarter pint of boiling water; set on the stove for a few minutes, stirring constantly. Then remove, add 1/2 pound of pulverized Sugar and stir again until perfectly smooth.