In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, half cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1 cm thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1.75 pounds.