Oatmeal Snaps

Ingredients

• 4 cup molasses
• ½ cup flour
• ½ cup butter
• 1 cup sugar
• 1½ cups rolled oats
• 1 teaspoon vanilla

Method

1. 1

   Heat molasses with butter to the boiling point, and add gradually, while stirring constantly, rolled oats and flour; then add sugar and vanilla.

2. 2

   Drop from tip of spoon on a buttered baking sheet three inches apart.

3. 3

   Bake in a slow oven, cool slightly, remove from pan, and shape in the form of calla lily blossoms.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 41. The excerpt below is the record exactly as published.

OATMEAL SNAPS. 4 cup molasses $ cup flour % cup butter } cup sugar 1% cups rolled oats 1 teaspoon vanilla Heat molasses with butter to the boiling point, and add gradually, while stirring constantly, rolled oats’ and flour; then add sugar and vanilla. Drop from tip of spoon on a buttered baking sheet three inches apart. Bake in a slow oven, cool slightly, remove from pan, and shape in the form of calla lily blossoms. Dinners for Occasions. 159 WARM WEATHER DINNERS. MENU NO. III. We sit to chat, as well as eat,-SHAKESPRARE. CHICKEN Soup. CREAMED SWEETBREADS. Satmon Loar witH FRozEn HorsERaDIsH Savor. Mafrre p’Héret Potrators. $$ Borep GREEN Pras. SaLaD 4 LA FLORA. Custarp Sourrtf. Foamy Savor. 160 What to Have for Dinner. CHICKEN SOUP. (See p. 74, under Family Dinners, Menu No. XVIII.) CREAMED SWEETBREADS. Parboil a sweetbread, cool and cut in one-half inch cubes. Sprinkle with salt, dredge sparingly with flour and sauté in butter five minutes; then drain. Melt two tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one-half cup each chicken stock and milk or cream. Season with salt and cayenne. Serve in pastry cases. This dish is greatly improved by the addition of one- third pound mushroom caps, cleaned, broken in pieces and sautéd in butter. SALMON LOAF WITH FROZEN HORSERADISH SAUCE. 1 can salmon. 14 tablespoons melted 4 tablespoonful salt. butter 1 tablespoon flour. # cup milk 1 teaspoon mustard. 3 tablespoons vinegar Few grains cayenne # tablespoon granulated gela- 1 egg. tine 2 tablespoons cold water Remove salmon from can, rinse thoroughly with hot water and separate in flakes. Mix salt, flour, mustard © and cayenne; add egg, slightly beaten, butter, milk and vinegar. Cook over hot water until mixture thick- ens, stirring constantly at first and afterwards occasion- ally; then add gelatine soaked in cold water. Strain mixture and add to fish. Turn into a mould, chill and remove from mould. Arrange on lettuce leaves and serve with Frozen Horseradish Sauce. a o ls a Dinners for Occasions. 161 FROZEN HORSERADISH SAUCE. 1 tablespoon butter # cup heavy cream 1 tablespoon flour 4 teaspoon salt 4 cup milk Few grains pepper 4 cup chicken stock 2 tablespoons vinegar 4 cup grated horseradish root Melt butter, add flour, and pour on, gradually, while stirring constantly, milk and chicken stock. Cool, freeze and add cream beaten until stiff, salt, pepper, vinegar, and grated horseradish root. Continue freez- ing until of the consistency of a mush. MAITRE D’HOTEL POTATOES. (See p. 111, under Thanksgiving Dinners, Menu No. II.) SALAD A LA FLORA. Remove stones from one can cherries, and cut cherries in quarters; mix with pulp from three oranges and sweeten to taste. Fill cups, made of bright red apples, with mixture, and arrange on lettuce leaves. Cover tops of cups with the following dressing: Beat the yolk of one egg until thick and lemon colored and add gradually, two-thirds cup confectioner’s sugar, — continuing the beating. Flavor with one-half teaspoon vanilla. CUSTARD SOUFFLE. 3 tablespoons butter Yolks 4 eggs: 4 cup flour 4 cup sugar

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