Oatmeal Cookies

Ingredients

• 2 cups rolled oats
• 2 cups Melrose flour
• 1 scant teaspoon soda
• 4 tablespoons butter milk
• 1 cup sugar
• 1 cup butter
• 1 cup raisins
• 2 eggs
• 1/2 teaspoon Sauer's vanilla
• 1 heaping teaspoon cinnamon
• 1 pinch of salt

Method

1. 1

   Cream butter and sugar; add beaten eggs and milk, then all dry ingredients and drop with a spoon on a greased pan, bake in moderate oven.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.

1 teaspoon Sauer's vanilla Mix in Universal cake mixer in order given, turning continuously until smooth. Bake in two layers in oiled paper tins. Caramel Filling 4 cups Franklin brown sugar 1 cup butter 1 cup sweet or Carnation milk Teaspoon Sauer's vanilla Let sugar and milk come to boiling point over hot burner, stirring vigor- ously all the time. Let boil 5 mins. without stirring. Remove from fire and let cool, then beat until it is of the right consistency, stirring in th^ butter which has been melted; add vanilla. (If filling is not sufficiently brown, add enough chocolate to make it so.) — Mrs. T. L. Caudle. Small (Takes ALMOND CAKES Two-thirds pound butter V2 pound sugar 1 pound flour Va pound almonds 1 whole egg and yolk of another Sauer's lemon extract Cream butter and sugar, add eggs and flavoring, then the flour, worked in with a knife, using the hands at the last to make the dough pliable. Take about one-fourth of the dough at a time, roll very thin and cut into strips, about four inches long, one and one-half inches wide and place in biscuit pan. Brush over with the remaining egg white, slightly beaten, and cover with the almonds, chopped and mixed with sugar. Bake in moderate oven until uniformly brown. — Mrs. Jas. A. Hardison. CORN STARCH CAKES % lb. butter 6 eggs 1 pkg. corn starch % lb, sugar, heavy weight 1 tablespoon Sauer's vanilla Elbow grease, patty pans. — Mrs. R. E. Little. SOUTHERN TEAS 4 eggs 4 cups Melrose flour, or more to 2 cups sugar 1 cup butter make a soft dough 1 even teaspoon soda 1 teaspoon Sauer's vanilla Roll thin and cut with biscuit-cutter. Sprinkle a little sugar on top. Nice with cinnamon too. Delicious with tea or hot chocolate. — Mrs. W. A. Smith. 112 Royal Cleaners — Branches: Wadesboro, Rockingham, Lanrinburg, Hamlet DOUGHNUTS 2 eggs 1 cup sugar V2 eup butter % cup buttermilk (or soured) 1 teaspoon soda Melrose flour sufficient for dough Cream butter and sugar, add well beaten eggs and milk. Sift soda into flour, using sufficient flour to make soft dough when added to sugar, butter and eggs. Roll out and cut into any desired shape. Cook in deep fat in a fry- ing basket, turning constantly. Drain on absorbent paper; when cold dusi with powdered sugar. — Mrs. J. B. Ingram. -FRIDAY CAKES 2 eggs 1 cup sugar Cinnamon, Salt 1 cup sweet milk 4 cups Melrose flour (if plain, use 2 1 tablespoon shortening teaspoons Royal baking powder) Gradually work in enough flour to roll out on board. Cut with doughnut cutter, fry in hot lard, deep enough for cake to swim. Test hot lard by a small bit of dough, it must immediately come to top and underside begin to brown, turn over. When cool, sprinkle with powdered sugar. — Mrs. Claude Porter. OAT MEAL COOKIES 2 cups rolled oats 1 scant teaspoon soda 2 cups Melrose flour 4 tablespoons butter milk 1 cup sugar 1 heaping teaspoon cinnamon 1 cup butter I pinch of salt 1 cup raisins 2 eggs

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