Swedish Oatmeal Cookies

Ingredients

• one cup brown sugar
• one cup butter
• one cup milk
• one cup raisins chopped
• five cups oatmeal
• two teaspoonsfuls baking powder
• pinch of soda
• vanilla
• flour to thicken

Method

1. 1

   Roll thin and cut like cookies.

As published

This recipe was extracted from Kirmess cook book (1907), page 187. The excerpt below is the record exactly as published.

two teaspoonfuls baking powder. KoU out on board and cut with cruller cutter. CRULLERS. Mrs. Hamilton Vreeland. One qnd two-thirds cups light brown sugar, one cup milk, two tablespoonfuls melted lard, two eggs, fiour enough to make stiff, with two teaspoonfuls baking pow- der added. Grate a little nutmeg into dough and a pinch of salt. Roll and fry in hard lard. DOUGHNUTS. Miss Munsell, Rye, N. Y. One quart of milk, one and three-quarter pounds sugar, three-quarters of a pound of butter, four eggs, 486 KIRMESS COOK BOOK. two nntmegB, one yeast cake. Make a sponge in the mornings with all the milk, yeast and eggs, and half the butter and sugar. At night add the remainder with sufiScient flour to stiffen it. Next morning make into small biscuits and when very light, fry them in boil* ing lard. FRIED RYE DROP-CAKES. Miss Potter, Portchester, N. Y. Two cups rye meal, four cups flour, two cups milk, four eggs, two level teaspoons soda, four level tea- spoons cream of tartar, four big tablespoons sugar. Fry the same as doughnuts. OOCOANUT JUMBLES. Mrs. T. K. Egbert, New Tarh. One cup of butter, one and a half cups of sugar, five tablespoonsful of flour, whites of three eggs, two , cocoanuts grated. CURLED JUMBLES. Mrs. W. A. Durrie. One cup of flour, one cup of sugar, one cup of butter, (scant), four eggs, pinch of salt Spread in cirdea and very thin on baking tin, and bake in very quick oven. When done, hang immediately over broom han- dle, which has paper spread upon it. CHOCOLATE JUMBLES. Mrs. Haines, Rye, N. Y. One cup butter, two and one-half cups of sugar, three cups of flour, four eggs, two cups grated chocolate, three teaspoonfuls baking powder, a litle salt, drop in the pan with a spoon. DESSERTS. 437 BAYSIDE JUMBLES. Mrs, M. Cornell, Bay Side, L. I. Two cups sugar, one cup butter, two eggs, little nut- meg, small half teaspoon of soda dissolved in little water, flour enough to roll out. felicie's cookies. Mrs. M. Cornell, Bay Side, L. 7. One cup butter, two cups granulated sugar, four whole eggs, one and one-half cups sour cream, tea- spoonful of soda, juice of half a lemon, five cups of flour. Mix butter and sugar together, put in the eggs and work with the hand just enough to mix it. Mix soda and cream together and add this. Then add the flour. DonH beat at all. Mix always gently with the hand. Put the batter in ice box for a few hours, then roll very thin, cut with roimd scolloped cutter and bake until brown, then remove from oven and sprinkle with sugar. Serve when cold. cookies. Mrs. C- W. Cropper. One cup butter, one cup thick sour cream, two cups sugar, two eggs, one teasponf ul saleratus, a small quan- tity of nutmeg or caraway seed, as preferred. SWEDISH OATMEAL COOKIES. Mrs. Lee Condict. One cup brown sugar, one cup butter, one cup milk, one cup raisins chopped, five cups oatmeal, two tea- spoonsfuls baking powder, pinch of soda, vanilla, flour to thicken

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