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The 1918 Fanny Farmer Cookbook
1
5
Scotch Wafers
cup fine oatmeal
1
1
2
1
1
teaspoon salt
cup Rolled Oats
1
/8 teaspoon soda
cups flour
1
/4 cup butter or lard
/4 cup sugar
1
/2 cup hot water
Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured
board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in
strips.
Bake on a buttered sheet in a slow oven. These are well adapted for children’s luncheons, and
are much enjoyed by the convalescent, taken with a glass of milk.
1
6
Oatmeal Cookies
1
1
1
egg
1
/2 cup fine oatmeal
/4 cup sugar
2
cups flour
/4 cup thin
cream
2
teaspoons baking
powder
/4 cup milk
teaspoon salt
1
1
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.
1
7
Scottish Fancies
1
1
2
egg
1
cup rolled oats
/2 cup sugar
/3 teaspoon salt
/3 tablespoon melted
1
butter
1
/4 teaspoon
vanilla
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
564
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