Page:The Boston cooking-school cook book (1910).djvu/561

 Oatmeal Cookies

1 egg 1/4 cup sugar 1/4 cup thin cream 1/4 cup milk 1/2 cup fine oatmeal 2 cups flour 2 teaspoons baking powder 1 teaspoon salt

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.

Scottish Fancies

1 egg 1/2 cup sugar 2/3 tablespoon melted butter 1 cup rolled oats 1/3 teaspoon salt 1/4 teaspoon vanilla

Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.

Vanilla Wafers

1/3 cup butter and lard in equal proportions 1 cup sugar 1 egg 1/4 cup milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons vanilla

Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.

Cream Cookies

1/3 cup butter 1 cup sugar 2 eggs 1/2 cup thin cream 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons yellow ginger Flour to roll

Mix and bake same as Vanilla Wafers.