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FUNERAL OF fR BULKELEYj HUGHES,…

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TENTANT-RIGHT IN GAME. ia*

FUNERAL SERMONS AT ROCK FERRY-

THE QUEEN.

WELSH NEWS.

HOME NEWS.

FOREIGN NEWS. --

POLITICAL ITEMS. -

THE WIMBLEDON POISONING CASE

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-------------THIS WEEK'S COMICS.

OMI?I.I.TTH l. tT JUMJIO.

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OATMSAL CAKES.-Withi* a very few years cat- meal has become as common an article of diet as 'tls "J Europe; fortunately for better Wftlln Wi T j x The dry oatmeal C3kes of Wales, Scotland, and Northern England are a «»»« gmnon mth those hearty and hardy people, and when they emigrate they invariably bring a supply along to extend the term of using this rational, nourishing, and favourite food as long as possible Several correspondents of thn Aj<ri-uUu. al Gazette have, lateiy given the modus operandi of making and easing oatmeal cakes, as practised in different districts. In Wales, much stress is laid upon the proper drying of the grain before grinding, a par- lcular mixture of culm-c«al and clay being pre- ferred for the kiln fire. It must be remembered that among the Welsh mountains it rains in some p, 8 a'moit every day in the year more cr less, -the groats are ground into a finer meal for fine cake than for the coarser ones or for stirabout (mush). This meal is simply mixed with scalding water-about 1 gall. to 14 lb of meal. Some add & oz. of sugar and a teaspoonful of salt. It is mixed into a thick paste by h«nd in a cro^k, witn as little manipulation as may be, because much handling (as also cold water) detracts from the crisp shortness, which is an excellence. No leaven ia iised; the paste is at once rolled into cakes, which may be 10 in. to 16 in. or even 24 in. diameter; as thin as a sixpence for the finer and smaller ones, but ordinarily thickerâalways aj even as possible. They ft/e baked like our griddle cakes, but slowlr and without change of colour. No grease is used the loose catmcd is merely brushed off. A cuke burnt is a cake spoiled They keep for a month, and the baking is doiu usually once a month. One side of a cake is baked while another cake is being rolled eut carefully. An expert baker, it is said, will tarn out a stone of cakes per hour. Light, quick burning wrod is preferred for heating the girdle," as it is called ("gradell" in Welsh), and tho "girdle-plate" is a special ereotion in tho back kitchen r f all the ("gradell" in Welsh), and the "girdle-plate" is a special ereotion in the back kitchen r f all the fauft-houses^, la. I

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