San Rafael cook book, 1906

BELQUARDER BREAD OF ICE CREAM CAKES — Louisa Meissner % lb almonds, % lb flour, 2 eggs, citron and orange peel and V2 lb sugar. Beat the eggs with the sugar adding the almonds without re- moving their skins, then the flour, citron and orange peel. Bake In shallow pan, when half done cut into squares huttering the top with the yolk of an egg and cinnamon, put it back and bake until dry and hard. GRAHAM WAFERS — Mrs. Frank Adams, Pomona. % cup butter, % cup sugar, 1 egg, % cup warm water, 1 cup whitfr flour sifted with 1 large teaspoon baking powder. Mix thoroughly and then add sufficient graham flour to roll thin. Cut any shape, prick with a fork and bake until crisp. OATMEAL COOKIES — Agnes B. James, Canada 3 cups oatmeal, 2 cups graham flour, 1 cup butter, 1 cup sugar and 1 cup water, % teaspoon of soda or baking powder. I5ake in a moderate oven until a bright brown, color. OATMEAL DATE COOKIES— Mrs. J. M. Dollar. "Take 1 quart fine oatmeal, 2 cups flour, 2 cups brown sugar, 2 eggs, % cup of butter or other shortening, 3 teaspoons baking powder, a pinch of salt, and a little milk. Mix the oatmeal, flour, baking powder, salt and sugar all together, then add the butter; mix well. Add the eggs well beaten with just enough milk to make a stiff dough. Roll out half the quantity thin, have some dates stoned, and spread a layer on the dough; roll out the other half thin and lay on the top; roll it a little, cut in shapes, and bake in a moderate oven. OATMEAL COOKIES— Mrs. Wm. M. Harris. 1 cup shortening (% lard, % butter or omit lard), 1 cup sugar, 2 eggs not beaten, 4 tablespoons of sweet milk, 1 teaspoon soda, 1 teaspoon cinnamon, % teaspoon salt, 2 cups flour, 2 cups dry rolled oats (Quaker oats), 1 cup raisins. Sift salt, soda and spice into the flour. Mix in order given. Drop by teaspoon on a buttered pan and bake. OLD POINT COMFORT CRISPS— Mrs. Thos. Wintringham. 2 teaspoons butter, % cup sugar, 1% cups rolled oats, 1 egg, 1 teaspoon baking powder, i^ teaspoon vanilla, a little salt. Cream butter and sugar, add the beaten egg. Mix the rolled oats with the baking powder and add to the above. Drop from a teaspoon on well greased tins and bake in moderate oven until the edge of cakes are a light brown. Do not use butter to grease pans as cakes are apt to bum on bottom. MACAROON'S PRINCESS. 2 tablespoons butter, 3 eggs, 1 cup sugar, Z^^■ cups rolled oats, vanilla, salt. Proceed same as recipe for crisps. For both recipes Ho Ho is preferable to rolled oats. NUT CRISPS— Mrs. C. C. Olmsted. % cup sugar, 2 eggs, 1 tablespoon butter, % teaspoon salt, 1 teaspoon baking powder, 1 teaspoon vanilla, 2% cups dry rolled oats ■which have been in Oven for about ten minutes to dry out a little, as it Improves them. Drop a teaspoon of the mixture on buttered tins not too close together. Bake slowly until a light brown. This makes about three dozen cakes. Keep in tin box tightly covered. Buy oats in bulk, not those that come in packages. QUAKER OAT COOKIES— Mrs. A. F. Fechteler, Wash., D. C. Butter size of walnut, sugar 1 cup, salt % teaspoon, eggs 2, almond ■extract 1 teaspoon, Quaker oats 2 cups, chopped peanuts % cup, baking powder 1 teaspoon. Mix butter and sugar, beat eggs and add. Stir in Quaker oats slowly then add salt and nuts and baking powder and later the extract. Drop in small portions on buttered tins and bake in tot oven quickly. BOSTON COOKIES— Mrs. C. A. Thayer. 1 cup butter, 1% cups brown sugar, 3 cups flour (perhaps more) 1% cups raisins or currants, or nuts may be used if preferred, % cup hot "water, 3 eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, % teaspoon 'Cloves, 1 tablespoon molasses. Drop with spoon. ECONOMICAL COOKIES— Mrs. H. G. Todd.