Oatmeal Cookies

Ingredients

• 1 tablespoonful butter
• 1/2 cupful sugar
• 1 egg
• 1 1/2 cupfuls oatmeal
• 1 level teaspoonful baking powder
• 1/2 teaspoonful salt
• Flavor with vanilla

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 139. The excerpt below is the record exactly as published.

1 tablespoonful butter 1 teacupful sweet milk 2 eggs Mix as for cake batter. Bake in hot, lightly greased wafer irons. Tea Cakes 1 teacupful butter (Hialf 1% teaspoonfuls baking lard if butter is scarce) powder 2 teacupfuls sugar Pinch of salt 1 teacupful. sweet milk Flavor to taste 6 teacupfuls unsifted flour THE NEW ANNIE DENNIS COOK BOOK 269 Bon Bon Cake Make a Premium White Cake batter; bake in four layers. Have ready one pound of French bon-bons, in pink, green, yellow, white and chocolate, and a half pound of candied cherries. Make a plain icing and divide it into three parts. Tint one part with a table^ spoonful of melted chocolate; another part tint a very delicate pink with a few drops of cochineal, or fruit coloring. Leave the third part white. Cut the bon- bons in half. On the first layer of cake put a layer of chocolate icing, then a layer of green and pink bon- bons, placing a few cherries here and there. Now, on the bottom of the next layer of cake, put a layer of white icing and place it on the bon-bons. Next a layer of pink icing and then on this one of yellow, chocolate and green bon-bons, using the cherries as before ; now a layer of white icing on the bottom of the next layer of cake and that placed in position. On this, a layer of chocolate icing, then one of white, yellow and green bon-bons, and the cherries. On the bottom of the next layer the pink icing. The cake is now ready to be iced with plain icing. The top should be decorated with candied cherries at intervals. Marshmallow Roll Take six eggs, three cupfuls of sugar, one cupful of cold water, two teaspoonfuls of baking powder and one- half teaspoonful lemon extract. Beat the eggs sepa- rately. Mix the flour and baking powder, add the yolks, sugar and flavoring. Beat in the whites last. Spread in a shallow pan so it will be about one inch deep, when baked. Bake in a slow oven. When done cover with marshmallow mixture and roll. The marsh- mallows, half a pound, should be dissolved in half a cupful of water, by steaming in a double boiler. Mix into the melted marshmallows, before spreading on the cake, half a cupful of English walnuts chopped fine. 270 THE NEW ANNIE DENNIS COOK BOOK Ginger Wafers 1 teacupful butter 4 t'eacupfuls sifted flour 2 teacupfuls brown sugar 1 teaspoonful ground ginger 1 teacupful sweet milk Warm the butter and sugar slightly and cream to- gether ; then add the milk, ginger and flour. The mix- ture makes a paste like thick cream. Spread a thin coating of butter on the baking pans, let it get quite cold, then spread on it the paste no thicker than a visiting card. Bake in a moderate oven, and when done cut immediately into squares of four or five inches. A thimble will serve to cut a hole in the corner of each wafer, through which a narrow ribbon is run, tying together a dozen or so of these dainties. Peanut Cookies 1 cupful sugar 1 teaspoonful soda V2 cupful butter 2 cupfuls flour 2 ^ggs 1 qt. peanuts (shelled and 4 tablespoonfuls of milk ground) 2 teaspoonfuls cream tartar Mix and drop from spoon into tin. Crullers 2 cupfuls rich cream V2 teaspoonful salt 2 cupfuls sugar % grated nutmeg 3 teaspoonfuls baking pow- 3V2 teaspoonfuls vanilla der 5 eggs Use flour enough to roll as soft as you can handle it. Fry in boiling lard, and when slightly warm roll in powdered sugar. Oatmeal Cookies 1 tab-lespoonful butter 1 level teaspoonful baking V2 cupful sugar powder 1 egg V2 teaspoonful salt 1^-^ cupfuls oatmeal Flavor witih vanill

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