From 1918:
1 tablespoonful sugar
1 tablespoonful shortening
1 ½ teaspoonfuls salt
1 ¼ cupfuls liquid (water or milk)
½ yeast cake
1 cupful rolled oats
3 cupfuls white flour
Add boiling liquid to rolled oats, salt, sugar and shortening; when lukewarm add yeat cake softened in ¼ cupful lukewarm water. This water is included in the full amount of liquid used in the recipe.
Add flour until dough is stiff enough to knead. Knead the dough, using as little flour as possible on the board. Moisten top of dough with water or grease to prevent a crust from forming. Cover and set aside to rise until double in bulk. Knead again and put into greased bread pans. Allow to rise again, when light, bake in a moderate oven 50 to 60 minutes.