Oatmeal Cakes

Ingredients

• Three cups oatmeal
• 2 cups flour
• ? cup butter
• ? cup sugar
• $ teaspoon soda
• $ cup warm water

Method

1. 1

   Mix ingredients and bake.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 50. The excerpt below is the record exactly as published.

OATMEAL CAKES.—Four cups rolled oats, 2 cups flour, 3 teaspoons baking powder, | cup sugar, 1 cup butter, 4+ cup hot water. Roll thin and bake quickly. Mrs. HosBtey. SPANISH BUN.—One egg, yolks of 3 eggs, 1 cup milk, ? cup of butter, 2 cups sugar, 24 cups flour, 3 tea- spoons baking powder, 3 tablespoons mixed spice. Frosting for above :—Cup of sugar, whites of 3eg¢s. M. E. Ross. GINGER SNAPS.—Two cups butter, 2 cups sugar, 2 cups molasses. Put on stove and let come toa boil. Take off and add 1 teaspoon of soda and 2 tablespoons of ground ginger, flour enough to roll out. M. Scott. WHITE SPONGE OR ANGEL CAKE. Whites of 6 egos, $ cup of flour, ? cup granulated sugar, $ teaspoon of vanilla, 1 teaspoon cream tartar. Put the cream of tar- tar into the flour and sift five or six times ; sift sugar twice. Put a pinch of salt with the whites of the eggs and whip very stiff; add the sugar to the whipped whites, placing it on the end of platter and gradually beating it in from be- low. Add the flour the same way, and lastly add the flav- oring. Do not stop beating after the mixing is begun, and keep the mixture hight. Bake in a perfectly bright un- greased pan or one lined with paper, a pan with tube in the centre is best. Bake in a moderate oven thirty or forty minutes. M. Scorv. CARAMEL ICING FOR CAKE.—Quarter cup milk, 4 cup white sugar, } cup brown sugar. Put on stove and stir until it boils, then boil 5 minutes without stirring. Have on a dinner plate 4 teaspoon of butter and 1 of van- illa and pour the mixture on and stir until cold. M. Scort. 132 CAKES. OATMEAL CAKES.—Three cups oatmeal, $ cup sugar, 1 cup lard and butter mixed, 1 cup milk, 1 teaspoon soda and 2 of cream tartar, flour enough to roll out. M. Scott. BISHOP’S JOHNNY CAKE—1 cup corn meal, | cup flour, 1 cup sugar, 1 cup milk, 3 ole uaits butter, 2 eggs (not beaten), 1 teaspoon cream tartar, $ teaspoon soda. M. Scort. OATMEAL CAKES.—Three cups oatmeal, 2 cups flour, ? cup butter, ? cup sugar, $ teaspoon soda, $ cup warm water

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