Mix shortening and sugar together. Mix oatmeal and peanuts (broken into small pieces) into the flour. Add milk and well-beaten eggs, then the raisins; mix into a dough, roll into a thin sheet, and cut into small cakes. Bake in quick oven.
Baked Tapioca
550 calories
| 1 cup milk (scalded) | 3 tbs. sugar |
| 2 egg yolks | 6 dates |
| 2 tbs. minute tapioca | |
Beat sugar and egg together, stir in the tapioca and dates, cut into small pieces. (The dates may be omitted, if desired.) Pour mixture into custard cups and bake slowly (as rice custard) until the tapioca is clear and the custard is fairly firm in center.
Orange Tapioca
570 calories
| ½ cup milk | 2 tbs. minute tapioca |
| ½ cup orange juice | 2 egg yolks |
| ¼ cup sugar | 6 drops orange extract |
Mix and bake as directed in plain baked tapioca custard. Any other fruit juice may be substituted for the orange, raspberry, pineapple, or grape juice.