Vimy Cookies

Ingredients

• One cup of fat
• 1 cup of sugar
• % cup of milk
• 2 teaspoons baking powder
• 2 cups oatmeal
• 2 cups flour

Method

1. 1

   Cream fat, add sugar, milk, then oatmeal, then flour with baking powder mixed in it.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 57. The excerpt below is the record exactly as published.

VIMY COOKIES. One cup of fat, 1 cup of sugar, % cup of milk, 2 tea- spoons baking powder, 2 cups oatmeal, 2 cups flour. Cream fat, add sugar, milk, then oatmeal, then flour with baking pepe mixed in it.—Mrs. W. A. Noble, Risagornis, N. B. Doughnuts and Fritters, Etc. Doughnuts or fried cakes, as some people may call them, are next to cookies, the delicious tit-bit that children and grown-ups like to be able to go to the pantry and get between meals. To cook:—The fat should be smoking hot, or the dough will absorb the grease, There should be enough fat to cover dough when first dropped in. Always use a deep pot. Only a few (about 6) should be dropped in at one time, or the fat will be cooled off, and then absorbed by the dough, which, when cooked, will make greasy doughnuts, The dough, when mixed, should be quickly rolled out, cut, and at once cooked . Turn the cakes as soon as they come to the top of the fat and often during the cooking. Too much flour makes dry, hard doughnuts. FRITTERS. Can be made from fruit, vegetables, etc., by covering them with a batter and cooking them in fat. As with doughnuts, in some receipts” the addition of baking powders makes them light and tasty. When they rise in the fat, turn them gently, which should be repeated until the fritter is finely colored. Some fritters are made by frying. Doughnuts or fritters take from 3 to 5 minutes to fry. CRULLERS. Two cups of sugar, 2 cups of sweet milk, 3 eggs, 1 cup of butter, 1 teaspoon cream of tartar, 2 teaspoons soda, flour to make dough.— Mrs. Erton W. Deeks, Elma, Ontario. DOUGHNUTS. One and one-half cups of sugar, 14% cups of milk, 1 tea- spoon melted butter, baking powder, 3 eggs, pinch of salt. -Not too much flour.—Mrs. Wm. Money, Steelton, Ontario. FARMERS’ INSTITUTE SECRETARY-TREASURER REPLACES WORM GEARED MACHINE WITH MAGNET Government of British Columbia, Farmers’ Institute, W. H. Stuart, Secre- tary-Treasurer, says:—I replaced my old worm geared machine with a Mag- net, and it gives complete satisfaction on its easy running, cleaning and : operation generally, but also increased creamery cheque owing to its close skimming. I recommend your Separator and will be pleased to exhibit .to anyone calling at the Ranch. 66 DATE DOUGHNUTS. One cupful sugar, one tablespoon melted butter, two eggs, one-half teaspoon vanilla, 44 teaspoon of soda, 1 cupful sour milk, -1 teaspoon baking powder, 14 teaspoon nutmeg, 14 teaspoon of cinnamon, % teaspoon of salt, pastry flour, dates. Stone and half the dates. Cream butter and sugar together, add eggs, well-beaten, vanilla, sour milk with soda added to it, and 2 cupfulls of pastry flour, mixed and sifted with spices, _ salt and baking powder. Add enough more flour to make a soft dough. Roll ¥% inch thick and cut with round cutter, as for cookies. Place half a date on one side, then lap over the other side; press edges together; fry in hot, _ deep fat. Roll in powdered sugar.—Mrs, Jas, Clark, Truro, N 5S, SOUR MILK DOUGHNUTS No. 1. One cup of sugar, 1 cup sour milk, 1 \ teaspoon of soda, 1 teaspoon cream of tartar, 2 eggs, 4 tablespoons of melted lard, nutmeg, salt and flour to stiffen.—Mrs. Geo. Mustard, Miami, Man. SOUR MILK DOUGHNUTS No, 2. One cup sugar, 1 cup of sour milk (scant),-1 tablespoon of butter, 2 eggs, 1 teaspoon of soda, flour to stiffen, pinch of salt, flavoring.—Mrs. Jim Smith, Cardston, Alta. SWEET MILK DOUGHNUTS No. 1. Two eggs, 1 cup of white sugar, 2 cups of sweet milk, 2 tablespoons of butter or lard, 3 teaspoons of baking powder (heaping), flour to make a soft dough. Fry in hot lard.—Mrs. W. H. _ Cressman, Breslau, Ontario. SWEET MILK DOUGHNUTS No, 2. Butter, size of a walnut, 1 scant cup of sugar, 3 eggs, 1 cup of sweet milk, 2 teaspoons of baking powder. Enough flour to make stiff. Roll out and cut with doughnut cutter. Cream - butter and sugar, add eggs and milk (eggs well beaten). Sift baking powder with flour. Fry in fat, piping hot—Mrs. Hickey, Erickson, B. C, FRIED CAKES. One cup of sour cream or milk, 1 cup of sugar, 2 eggs, 1 tablespoon of butter, a little nutmeg and salt, a teaspoon of soda, dissolved. Flour to mix soft.—Mrs. Jos. Picard, Deseronto, Ontario. SOUR MILK FRIED CAKES. One egg, 2 cups of sour milk, 2 tea- spoons soda, 1 cup of sugar, 14% teaspoons lard, enough flour to make a dough.—Mrs. S. Criter, Gallingertown, Ontario, 3 ee NUDELS. One cup of sweet milk, salt, 2 eggs, flour. Add the eggs, galt and flour together, work stiff, and boil 15 minutes and drain, and put in _ frying pan and brown good.—Mrs. J. H. Birkin, Hamilton, Ontario, ae APPLE FRITTERS. Two-thirds cup milk, 1 egg, 1 teaspoon of sugar, a 1% cups flour, 2 teaspoons baking powder

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