Preparation: The eggs and sugar are stirred on the stove for ½ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color.
No. 16—OATMEAL COOKIES No. 1.
- 2 cups of sugar
- ½ cup of lard
- ½ cup of hot water
- 2½ cups of dry oatmeal
- 1 tsp. of soda dissolved in water
- Spices to taste
Preparation: The lard and sugar are stirred well; oatmeal, hot water and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color.
No. 17—OATMEAL COOKIES No. 2.
- ¾ lb. of butter
- 1 cup of brown sugar
- 2 eggs
- ½ tsp. of salt
- 1 tsp. of cinnamon
- ½ tsp. of cloves
- ¼ tsp. of nutmeg
- 2 cups of dry rolled oatmeal
- 2 cups of flour
- ½ tsp. of saleratus, dissolved in 1 tbsp. of milk
Preparation: The butter is rubbed to a cream; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color.
No. 18—BROWN COOKIES No. 1.
- ½ pt. of molasses
- 1 pt. of syrup
- ½ lb. of maple sugar
- ½ lb. of butter
- ⅛ lb. of lard
- ¼ lb. of chopped almonds
- ¼ cup of chopped citron
- 1 tsp. of cloves
- 1 tsp. of cinnamon
- 1½ grated lemon rind
- 2 tsps. of potash
- ½ tsp. of hartshorn salt
- 2½ lbs. of flour
Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color.