Oatmeal Cookies No. 2

Ingredients

• 1/2 lb. of butter
• 1/2 tsp. of nutmeg
• 1 cup of brown sugar
• 2 cups of dry rolled oatmeal
• 2 eggs
• 1/2 tsp. of saleratus, dissolved in
• 1/2 tsp. of salt
• 1 tbsp. of milk
• 1 tsp. of cinnamon
• 1/2 tsp. of cloves
• 2 cups of flour

Method

1. 1

   The butter is rubbed to a cream; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour.

2. 2

   Roll out the dough, cut out cookies with a cutter and bake to a light brown color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 154. The excerpt below is the record exactly as published.

OATMEAL COOKIES No. 2. % lb. of butter % tsp. of nutmeg 1 cup of brown sugar 2 cups of dry rolled oatmeal 2 eggs % tsp. of saleratus, dissolved in Vz tsp. of salt 1 tbsp. of milk 1 tsp. of cinnamon Vs tsp. of cloves 2 cups of flour Preparation : The butter is rubbed to a cream ; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18— BROWN COOKIES No. 1. % pt. of molasses 1 pt. of syrup 1 tsp. of cloves 1 tsp. of cinnamon % lb. of maple sugar 1 % grated lemon rind % lb. of butter 2 tsps. of potash % lb. of lard % tsp. of hartshorn salt % lb. of chopped almonds 2 V2 lbs. of flour % cup of chopped ' itron Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color. — 325 — No, 19— BUTTER COOKIES. % cup of butter 1 tsp. of saleratus 2 cups of sugar 4 — 5 cups of flour 4 eggs 5 tbsps. of sour cream % tsp. of nutmeg Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. No. 20— BROWN COOKIES No. 2. % lb. of butter % tsp. of cloves 2 lbs. of syrup 1% taps, of cinnamon % lb. of sweet, chopped 1 tsp. of cardamom almonds 1 grated lemon rind % lb. of bitter, ground almonds % lb. of finely chopped citron % oz. potash, dissolved in % 2 lbs. of flour cup of rose water 1 % lbs. of sugar Preparation : Rub tihe butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medmm hot oven. No. 21— BROWN COOKIES No. 3. 1 qt. of syrup % tsp. of ginger 2 cups of sugar % tsp. of nutmeg 1 % cups of melted lard % tsp. of salt 1 cup of hot water % tsp. of pepper 1 tsp. of baking soda Flour enough to make a stiff % tsp. of allspice dough 1 tsp. of cinnamon Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake. No. 22— BROWN COOKIES No. 4. 1 qt of syrup 1 tsp. of cinnamon 1 lb. of brown sugar 1 pinch of salt 1 lb. of lard Flour enough to make a stiff 1 cup of sour milk dough 2 tsps. of baking soda Preparation : Mix well the melted lard, sugar, syrup, cin- namon, salt and sour milk in which the soda is dissolved ; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. —326— No. 23— BROWN COOKIES No. 5. 1 cup of sugar % tsp. of ginger 1 cup of lard 1 tsp. of salt

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