Oatmeal Cookies

Ingredients

• 1 cup lard and butter mixed
• 114 cups granulated sugar
• 34, cup thick sour milk
• 1 cup raisins chopped
• 2 cups rolled oats
• 2 cups flour
• 3 eggs
• 1 rounding teaspoon soda
• 14 teaspoon salt
• 1 heaping teaspoon cinnamon

Method

1. 1

   Drop from spoon onto baking sheet.

As published

This recipe was extracted from The Carbon County cook book (1926), page 15. The excerpt below is the record exactly as published.

1 cup lard and butter mixed, 114 cups gran- ulated sugar, 34, cup thick sour milk, 1 cup raisins chopped, 2 cups rolled oats, 2 cups flour, 3 eggs, 1 rounding teaspoon soda, 14 tea- spoon salt, 1 heaping teaspoon cinnamon. Drop from spoon. MRS. J. J. WEIGMANN. MRS. F. L. BUCKIO. Oatmeal Cakes. 2 cups sugar, 2 cups lard creamed, 1 lb. rais- ins, 4 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 glass milk, 1 teaspoon soda, pinch of salt, 4 cups flour, 4 cups dry oatmeal. Cream sugar and lard, mix soda with flour. Drop in pan with a spoon and bake 20 minutes. Walnuts added make them very nice. MRS. B. R. McDONALD. Doughnuts. 1 cup sugar, 3 tablespoons butter, 2 eggs, 1 cup sweet milk, 1 level teaspoon nutmeg, 2 level teaspoons baking powder. Cream sugar and butter, add eggs well beaten, then milk, nutmeg and baking powder sifted with enough flour to handle well. Fry in grease not too hot at first. MRS. B. R. DEEM. Doughnuts. 1 cup sugar, 3 eggs, 14 cup sour cream and 114 cups buttermilk mixed, 1 level teaspoon soda, lemon extract or nutmeg for flavoring. Use enough flour to make a soft dough that can be handled. Cut and fry in hot lard. MRS. CHARLES FAUSETT. Oatmeal Cookies. 2 cups oatmeal, 1 cup sugar, 1 cup boiling lard, 3 eggs, 1 level teaspoon soda in 14 cup water, 1 level teaspoon each of cinnamon, nutmeg and allspice, 14 teaspoon salt

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