Oat Meal Wafees

Ingredients

• one-half cups of sugar
• 1 cup of butter
• 1 cup of raisin?
• 1 pinch of salt
• half cups of sugar
• 1 teaspoon soda dissolved in 1-3 cup of warm 58 the useful cook book water
• 3 cup of warm 58 the useful cook book water
• 1 teaspoon of ciiinamon
• one cup of sour milk
• 1 cup of sugar
• 1 cup of graham flour
• one cup of butter
• 1 cup of but- termilk
• 1 teaspoon of saleratus
• 3 cup molasses
• 1 cup fruit
• 3 cups flour
• one cup of molasses
• 3 cup of lard
• 1 cup of buttermilk
• 3 teaspoons of soda
• 1 teaspoon each of ginger
• 1 cup of currants
• 6 cups of flour
• two cups of sugar
• 1 cup of molasses
• 1 cup of lard
• 1 cup of warm water
• 1 cup of chopped raisins
• 1 teaspoon of soda
• 3 teaspoons of soda into 1 cup of porto rico molasses
• 1 cup of porto rico molasses
• 1 cup of granulated sugar
• 1 cup of shortening together
• 1 cup sour milk
• 1 teaspoon of cloves
• 3 cup of english currants
• 4 cups
• 3 eggs
• 1 full teaspoon of cinnamon
• 2 table- spoons of hot water
• 1 full pound of english walnuts
• 3 well beaten eggs
• 1 egg
• 3 well-beaten eggs
• 59 desserts
• cinnamon
• salt
• nutmeg
• cloves

Directions

1. Mrs. J. L. Stone.

2. ROCKS. One-half cups of sugar; 1 cup of butter; 1 cup of raisin?, seeded and chopped ; 2^/^ cups (scant) of flour ; 3 eggs, beaten separate- ly ; 1 full teaspoon of cinnamon ; ^ teaspooji of soda (dissiolve in 2 table- spoons of hot water) ; 1 pinch of salt ; 1 full pound of English walnuts. Chop meats just a little, not too fine. Bake slowly.

3. Alice M. Stevens.

4. EOCKIES. One and a half cups of sugar ; 1 cup of butter ; cream together and add 3 well beaten eggs; 1 teaspoon soda dissolved in 1-3 cup of warm

5. 58 THE USEFUL COOK BOOK

6. water; 1 teaspoon of ciiinamon; 21^ cups of flour; % lb. raisins; 1 lb. English walnuts, run through chopper. Drop from spoon on buttered tins and bake; if they spread too mudh add more flour. Nuts can be omitted if desired. Mrs. C. M. Doyle.

7. SWEET GEAHAM CAKES. One cup of sour milk ; 1 cup of sugar ; a little less than i^ cup of s^hortening; 1 egg, (or can be omitted) ; small teaspoon of soda; flavor with nutmeg and vanilla ; about 1 cup of graham flour.

8. Mes. Peank Staekins.

9. TEA CAKES. One cup of butter; % cups of sugar, beaten together; 1 cup of but- termilk; 1 teaspoon of saleratus; nutmeg or caraway; flour enough to mix soft as possible. Mrs. Jaeed Chaddooe;.

10. TEA CAKES. Mix 1% cups light brown sugar, 1-3 cup molasses, % cup butter, to a cream; put 3-3 of an even teaspoon soda in % cup of sour milk, stir well, add to tJhe above ; spice to taste ; add 3 well-beaten eggs ; 1 cup fruit ; 3 cups flour. Bake slowly in patty tins. 5Ies. H. L. Conlee.

11. DROP CAKES. One cup of molasses; 1 cup of sugar; 3-3 cup of lard; 1 cup of buttermilk; 3 teaspoons of soda; 1 teaspoon each of ginger, cinnamon, cloves ; 3 eggs ; 1 cup of currants ; 6 cups of flour.

12. Mrs. J. SiNCEBAUGH.

13. DEOP CAKES. Two cups of sugar; 1 cup of molasses; 1 cup of lard; 1 cup of warm water ; 1 cup of chopped raisins ; 6 cups of flour ; 3 eggs ; 1 teaspoon of soda; a little salt; flavor with vanilla. Mrs. C. W. Scott.

14. DEOP CAKES. Stir 3 teaspoons of soda into 1 cup of Porto Rico molasses and beat until it foams. Mix 1 cup of granulated sugar and 1 cup of shortening together; add the molasses; 1 cup sour milk; ly^ teaspoons of cinnamon; 1 teaspoon of cloves; 3-3 cup of English currants; 4 cups or more of flour, enough for a stiff dough. Drop on buttered tins and bake. Mes. A. E. Congdon.

15. THE USEFUL GOOK BOOK 59

16. DESSERTS (COLD).

Nutrition, whole recipe (rough)

Counts 16 of 18 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.