The Boston cooking-school cook book

by Fannie Merritt Farmer

Scottish Fancies

1 egg

½ cup sugar

⅔ tablespoon melted butter

1 cup rolled oats

⅓ teaspoon salt

¼ 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.