Americandessert
Oatmeal Cookies
From Durham cook book ..., 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 27. The excerpt below is the record exactly as published.
Two cups flour, three eggs well-beaten, two cups milk, one and one-half teaspoonfuls salt. Have the pans well greased and hot. Put in quick oven and bake twenty-five minutes. (Use muffin pans.) — 'Mrs. H. E. Seeman. ' ' HINTS. ' ' If you will once use in your cake baking the paper which comes in the package of commercial cakes and crackers, instead of the usual * ' greased paper ' ' you will never go back to the ' ' old way. ' ' — Mrs. Thos. H. Leary. CREAM FILLING. One-third cup flour, two cups scalded milk, two eggs, seven-eighths cup sugar, one-eighth teaspoonful salt, one teaspoonful vanilla, one and one-half teaspoonfuls butter. Moisten the flour with some of the cold milk, add one-half of it to the hot milk. Cook fifteen minutes in a double boiler. Cook until thick. Beat the eggs, sugar and salt together.^ Add to them the hot liquid and butter, return to a double boiler and cook until the egg thickens, (about 3 minutes). Remove from the fire. When cool add flavoring. OATMEAL COOKIES. One cup sugar, one half cup butter, tw^o cups flour, two cups oatmeal, two eggs, one-half teaspoonful salt, one cup raisins chopped, one cup nuts, one-half cup sour milk, one teaspoonful soda in milk, one-half teaspoonful allspice, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one-half teaspoonful nutmeg
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