Oatmeal Cookies

Ingredients

• one cup of shortening
• one cup of sugar
• two eggs well beaten
• four tablespoons of sour milk
• two and one half cups of flour
• one teaspoon of cinnamon
• one half teaspoon of soda
• one fourth teaspoon of salt
• one teaspoon of vanilla
• two cups of raw oatmeal
• one cup of currants

Method

1. 1

   Cream shortening and sugar, add beaten eggs and sour milk.

2. 2

   Sift together flour, cinnamon, soda, and salt, then add gradually.

3. 3

   Mix in vanilla, oatmeal, and currants.

4. 4

   Roll out to 1/8 inch thick, cut in squares, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 49. The excerpt below is the record exactly as published.

Oatmeal Cookies.— Cream one cup of shortening; grad- ually add one cup of sugar, then add two eggs well beaten, and four tablespoons of sour milk. Sift together two and CONLE Ys Pos Cs ——0 128 CEREALS AND LEAVENING AGENTS one half cups of flour, one teaspoon of cinnamon, one half teaspoon of soda, one fourth teaspoon of salt, and add gradually. When thoroughly mixed, add one teaspoon of vanilla, two cups of raw oatmeal, and one cup of currants. Roll out one eighth inch thick, cut in squares, and bake in a hot oven. Chocolate Cookies. — Cream one half cup of shortening, add gradually one cup of sugar, then two ounces of melted ‘chocolate, and one egg well beaten. Mix thoroughly, and add one fourth cup of milk, one teaspoon of vanilla, two and one fourth cups of flour, three teaspoons of bak- ing powder, and one fourth teaspoon of salt, sifted to- gether. Roll out thin, cut, and bake in a moderate oven. a CAKES All cakes are grouped into two general classes, — those made with butter or some kind of shortening, and those made without shortening, as sponge, angel, or sunshine cakes. The directions for mixing butter cakes are practically the same for every case. Grease and flour the cake pans, and prepare the oven. Measure all dry ingredients first, and sift the flour, salt, baking powder, or soda, and spices together. Flour raisins or currants, if they are to be used. Beat the eggs, beating the yolks and whites together, un- less the directions call for the whites and yolks’ beaten separately. In that case beat the yolks until smooth and thick, and the whites until they are so dry that the bowl in which they are beaten may be turned upside down with- out danger of loss of eggs. When all is in readiness, cream the shortening ; ties iS done by working it against the side of the bowl with the —VeV—s eS CEREALS AND LEAVENING AGENTS 129 mixing spoon until it is soft as cream. Add the sugar gradually, and work it into the shortening until it is par- tially dissolved. Add the beaten eggs and beat the mixture thoroughly so that sugar, shortening, and eggs are per- fectly blended. Add the milk and flour alternately so as to keep the same consistency throughout the process. CAKE MAKING. Never stir a cake after the eggs are added, because stir- ring breaks the air bubbles. The cake should be beaten, using long strokes of the spoon and going through the batter to inclose as much air as possible. During baking, watch the oven carefully. If the oven is too hot, the cake will not rise sufficiently. Small cakes demand a hot oven, large cakes a moderate oven, as in the latter case the heat must be slow enough to penetrate to the center of the cake. A good cake is slightly rounded, smooth, and an even brown all over. If it cracks, it contains too much flour, or 130° CEREALS AND LEAVENING AGENTS it has baked too fast. The grain should be fine and uni- form throughout. When acake is baked, it shrinks from the sides of the pan, it is firm on top, when touched with the finger, or, if a clean straw is inserted, it comes out dry. | A great variety of cakes may be made from the recipe for Plain Cake by adding spices, nuts, raisins; chocolate or other fillings, and frostings. A cake should never con- tain more than half as much shortening as sugar. It should contain less than half as much milk as flour. Ii more than two eggs are used in a cake, less baking powder will be required than for a two-egg cake. Too much bak- ing powder makes a cake dry and crumbly. Plain Cake. — Cream four tablespoons of butter, or some other shortening ; add one cup of sugar, two eggs well beaten, one half cup of milk, and one and one half cups of flour, one fourth teaspoon of salt, three teaspoons of baking powder | sifted together, and one half teaspoon of vanilla. Mix ac- cording to directions given. Cover with chocolate frosting. Spice Cake. — Cream one cup of butter; add two cups of brown sugar, and yolks of four eggs; beat well. Add one cup of milk and two and one half cups of flour

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