Rolled Oat Cookies
From Science of food & cookery, 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 Science of food & cookery (1921) by H. S. Anderson, page 121. The excerpt below is the record exactly as published.
/2 cup sugar I teaspoon vanilla flavor 6 tablespoons solid vegetable fat I tablespoon milk l/% teaspoon salt i egg About 2I/3 cups flour, or enough to make a medium soft dough (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 211 SCIENCE of FOOD and COOKERY Put fat, salt, vanilla, and milk into a bowl, and work with a spoon until creamy. Add the sugar gradually, stirring constantly until well creamed and white. Mix in the well beaten egg, and fold in the flour to a rather soft dough. Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to %-inch thickness. Cut with a floured biscuit cutter, lay in baking pan, and bake in a medium slow oven to a very light brown color. ROLLED OAT COOKIES — Mr. Hook's y2 cup sugar i cup rolled oats 5 tablespoons solid vegetable fat $$ cup flour 2 teaspoons molasses i egg Yz cup seedless raisins A few grains of salt Add the sprinkle of salt and the molasses to the fat, and work together in a bowl. Add the sugar gradually, and cream the mixture until white and very light. Add the well beaten egg, and mix. Add the raisins, then the oats, and lastly the flour. Mix lightly, and press off from the side of a tablespoon onto an oiled baking pan, leaving a little space between, and bake in a medium slow oven, to a delicate brown. BRAN-FRUIT COOKIES — Mr. Hook's l/2 cup sugar }/5 cup seedless raisins
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