Oatmeal Cookies
| 1-1/4 cupfuls sugar 1 cupful Crisco 3 cupfuls rolled oats 2 eggs 1/2 cupful sour mil | 1 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 cupful stoned chopped dates 1 teaspoonful baking soda 2 cupfuls flour |
| 1 teaspoonful salt | |
Cream Crisco and sugar thoroughly together, add eggs well-beaten, rolled oats, dates, salt, spices, soda dissolved in milk, and flour. Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven from ten to twelve minutes.
Sufficient for forty-five cookies.
Oven Scones
| 4 cupfuls flour 5 tablespoonfuls Crisco 1 tablespoonful sugar 1/2 teaspoonful salt | 1 teaspoonful baking soda 2 teaspoonfuls cream of tartar 1 egg Sweet milk |
Rub Crisco finely into flour, add sugar, salt, soda, and cream of tartar. Beat egg, put half of it into cup, then with one-half and some sweet milk make other ingredients into soft dough. Knead very little on floured baking board, divide into five pieces, make them smooth and roll out, not too thinly, cut them into four small cakes. Lay them on a Criscoed tin, brush over with remaining egg and bake in hot oven ten minutes. A few currants or raisins may be added if liked.
Sufficient for twenty small scones.