Oatmeal Gems

Ingredients

• 1 pint of coiced oatmeal
• 1 pint of sweet milk
• 4 tablespoonsful of sugar
• 2 eggs
• 1 teaspoonful of salt
• 2 tablespoons of melted butter
• 2 teaspoonsful of B. powder
• enough flour to mix

Method

1. 1

   Mix all ingredients and bake in hot gem pans in a quick oven.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 22. The excerpt below is the record exactly as published.

2 eggs, 2 cups of sugar, I-2 cup of butter, 4 tablespoons of flour, 2 teaspoons of lemon extract, i pint of fresh buttermilk. Mrs. Gus Bree I913 Miller Str- ^4 Blackberry Jam Cake 1 cup of suo^ar, V2 cup of butter, Y-i cup of sour cieam or milk, 2 cups of flour 1 cup of blackberry jam, 3 eggs, 1 teaspoon of .'oda, 2 teaspoons of cinnamon i teaspoon of allspice. EaKc in three layers. Mrs T. G. Kellv 306 N 6 th. vStr. Fig & Date Layer Cake 3 eggs, 2 cups of sugar, 2 cups of flour, 2 teaspoons of B. Powder, >^ cup of butter, i cup of milk. Flavor to suit taste. — Filling : >^ pound of figs, >4 pound of dates, Y-i cup of sugar, chopped fine, and cooked to a paste. Mrs M- E- Engle 869 Franklin Str. Corn Bread I cupful of corn meal, i ^<g^, i cupful of milk, 2 tea- spoonsful of B. Powder, i cupful of flour, 1-2 cupful of sugar, 2 teaspoonsful of melted butter, I-2 teaspoon- ful of salt. Mrs \_,. Lermann 3I7 Emmett Str. Girger Breed 1 cup of brown su^^ar, 2 eggs, i cup of lard or butter I cup of sour milk, i teaspocnful of taxing s^da stiffen with flour like cake dough pinch of saltanb 1 teaspoon- ful of ginger. Mrs Q. Peterson 319 Gratten Str. It you are rc?dy to have any printing done, in Lablts, Circulars, etc. for close fieurcs; trv -GusBree Fried Stuffed Eggs 65 Lcil trgs twenty minutes, put in cold water, cut them in halve^^: lerglitwirc, careiullv remove the yolks rub them smxcth. To each 6 eggs, add 1 >2 teaspccns- frJ cf very finely chopped l:am or tongue, salt and pep- per, fill the hollc^v of each v/hite, having the surface level, press one half to another, dip in e^^: then in c-ur.ibs, then in eo;g then in erumhs agahi. Fry in hot hutter, remove and drain on a piece cf paper, aranged 0:1 a platter. Serve with cream sauce; made Vv^itli i tea- spoonful of melted butter, and i of flour, ccgk togeth- er and add 1 cup of milk, salt, and pepper, let it boil live miiuites. Mrs \-\. G^i^"--'- 826 Washingtcn vStr. Herring Salad G herring vScak.ed ever night in water, and tlien all skin and bones 2nd parts net fit for use removed, cut fine into tin^3^ slices 2 dill pickles, i small beet, 4 hard 1- oiled eggs, 2 cnicriS, 2 apples, anri }.4 pound of ccoktd veal, mix well together, with this dressing. — ^4 cup of cream, and 2tablespccnsiul cf olive oil togelher, rub the soft herring, roll to a cream, and stir in to this, add a little sugar, mustard, salt, and pepper. Mix ^4 cup of water, and stir in dressing; mix with salad, and set awav for 8 hours, in a cold place before serving. Tar- nish witii dried currants. Mrs KaLtie f'/illcr. S^S Washington Str. 65 Spi-e CalvCS 8 eggs, 2 pounds of brown sugar, i tsaspccn of scc!a I teaspoon cf CiCves, 1 teaspoon of nutmeg, i teaspoon of cinnamcn, >^ pctinc cf c'trot\ cut fine, ^' pints of nuts, eggs beaten ccpcralcly. and then together add them to sugar, then scda; dough fairly stiff with flour and roll, liKe a broom-stick, and cut about i ^4 inches apart, and bake in a moderate oven. Mrs. L- Kocpf. 855 CViUmbia Str- Kt.? M'lTIns Sift together 3^^ cups of flour, 3>^ teaspccnsful of B. Powder, 1 spoon of salt, and 3 level tallespocnsfu^ of sugar, beat 1 egg until light, and add to it ij4 cn]^s- fulof milk, with 3 tablcspccns cf melted buttei ; acd this gradually to the flour, and teat to a smccth letter. Bake in hct buttered gem pans fcr 25 mirutes. Mrs. Kattie filler 84S Washington Str. Ginger Snaps I cup of sugar, i cup of molasses, i cup of lard, 1 tablespoonful of ginger, ^4 teaspoonful of blacK pepper I teaspconful of soda, dissolved in y? teacup of hot v;a- ter, as much flour as you can stir in with a spoon, do not roll out with rolling-pin, work little cakes with your har.ds as you would sausage cakes, and bake. Mrs H- Gantz. 825 Washington Str. Cider Cookies 67 2 cups of bUgar, i cup of butter, 2 cups of cider, nut- meg: to flavcr i^^ tcarpccns ci scd?; zdd ilcur as ether ccc!::cs, and baKe in a hot oven. Mrs. L- Kcepf C35 Cclunibia Sir. C'.iozo'.at^ Carr.iels 2 cups of brown sugar, 1 cup of molasses, 1 cup of chocolate grated fine, i cup of boiled niilK, i table- spoonful of flour, butter the size of a large english wal- nut, let it boil slowly, and when dene, put on plate to cool, mark off while warm. Miss Rose Rynctt. 317 Emtnett Str. Hermits 2 cups of eugar, y2 cup of butter, 4 teaspoons of scur milk, 3 eggs well beaten, 1 cup of chopped raisins, i scant teaspoonful of soda, 3 cups of flcur, l heapmg teaspoonful of cinnamon, i nutmeg grated, >4 tea- spoon of cloves, in water. Mrs. O^rt. 1224 Doemland Str, Cream Dressing 2 tablespoonsful of whipped sweet cream, 2 of sugar and 4 of vinegar, beat w^ell and pour over cabtage, pre- viously cut very fine, and seasoned with salt. Mrs. Rynctt. 317 Emmett Str. <^8 ^ _ Hot Slav/ Cut fine what cabbage is 'desired for a dish of slaw, two Qggs, 4 tablespoonsful vinegar, 2 heaping table- spoonsful of sugar, 1 cup of sour cream , salt and pepper to taste, beat egeswell, stir ergs, vinegar, and sugar together, ar.d boil until tliick. vStir altogether and ^t;rve. Mrs. Kay Claytcn Agency Ave. C^tmeal Gems 1 pint of ccoiced catnical, i pitit ofbwcct mill:, 4 tablespoor.sful of ^ugar. 2 eggs, i tcaspccniul of salt. 2 tablespoons of melted butte^r, 2 teaspoonsful of B. powder, and enough flour to mix

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