Oat Meal Cookies

Ingredients

• Three cups oat meal
• two cups flour
• one cup sugar
• one teaspoon soda
• one saltspoon salt
• one-half cup melted butter
• one-half cup hot water

Method

1. 1

   Mix thoroughly together, then pour melted butter and hot water over.

2. 2

   Mix well and roll out thin.

3. 3

   Cut into blocks and squares.

4. 4

   Bake in a quick oven.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 109. The excerpt below is the record exactly as published.

OAT MEAL COOKIES. Three cups oat meal, two cups flour, one cup sugar, one tea- spoon soda, one saltspoon salt. Mix thoroughly together, then take one-half cup melted butter and one-half cup hot water CAKE. 185 and pour over. Mix well and roll out thin. Cut. with a knife into blocks and squares. Bake in a quick oven. Mrs. L. A. Grant. PEANUT COOKIES. Shell sufficient roasted peanuts to give one pint of the meats. Rub off the inner skin and chop very fine, or put through a meat cutter. Cream together two tablespoonfuls of butter and one cupful of sugar. Add three eggs, two table- spoonfuls of milk, quarter teaspoonful of salt; the chopped peanuts and flour enough to make a soft dough. Roll out, cut in shapes and bake in a moderate oven. Mrs. William S. Cross. ROKLED OAT cookies. Two cups rolled oats, one cup wheat flour, half cup melted butter, one cup sugar, half teaspoon of soda dissolved in a quarter cup hot water. Mix, let stand an hour, then add half cup raisins chopped, a half cup chopped walnuts; roll thin and bake in a moderate oven. cream cakes. One pound butter, one pint cream. Rub butter to cream ; add the cream and mix thoroughly. Add as much flour as the mixture will hold without being stiff. Put the dough on a platter and leave on the ice over night. In the morning roll (he dough out thin in sugar, cut in diamond shape and bake. Miss Rose Newmark. cream PUEES. Half cup butter melted in one cup hot water ; boil together. While boiling, stir in one cup flour. Take off and cool, then stir in three eggs in succession without beating. Drop on but- tered tins and bake in hot oven for twenty or thirty minutes. Filling: One cup milk, one egg, half cup sugar. Thicken with one even tablespoon cornstarch. Flavor as desired. Evelyn R. Lutz. CREAM PUEES. Boil for a moment two ounces of butter in a half pint of water; add hastily half a pint of flour; beat until smooth and thick. Take from the fire and break in one egg; beat until 186 landmarks club cook book. mixed. Add another egg and beat again, and so continue until you have added four eggs. Bake by dropping single table- spoonfuls into greased shallow pans. Filling : Half a pint of cream, well whipped ; then add the white of an egg, also well beaten ; three tablespoonfuls of su- gar, one tablespoonful of vanilla. Miss M. T. Etchemendy. BRUIT JUMBLES. Two-thirds cup butter, two small cups sugar, two eggs, yolks and whites beaten separately; one teaspoon cinnamon, one teaspoon cloves or nutmeg, one small teaspoon soda in three tablespoons milk, one cup chopped raisins or candied lemon or orange peel, or both ; one teaspoon vanilla, flour to roll rather thin. Sprinkle with sugar; cut with small cutter; bake quick. Mrs. John Boal, National City. HERMITS. Two-thirds cup sugar, one cup butter, third cup milk, three eggs, one and a quarter cups flour (or more), one teaspoon cloves (scant), one teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.