Rolled Oats And Corn Flour Drop Cookies

1 Cup Corn Flour.

2 Cups Rolled Oats.

1/2 Cup Ground Peanuts 2-3 Cup Molasses 1-3 Cup Dark Corn Syrup 2-3 Cup Sour Milk.

1/2 Cup Fat.

3/4 Teaspoon Soda 1 Teaspoon Cinnamon.

1/2 Teaspoon Nutmeg.

1/2 Teaspoon Cloves 1 Teaspoon Vanilla.

Cream the fat, add the liquid and the sifted dry ingredients, then the rolled oats, the peanuts and vanilla. Drop the mixture by spoonfuls on a greased pan, press each cookie into shape with a fork wet in cold water, and bake in a moderate oven.

Cookies

1 Cup Brown Sugar 1/2 Cup Sour Milk 1/4 Teaspoon Soda.

1/2 Teaspoon each Cinnamon, Cloves and Nutmeg 1 Cup Oat Flour, scant 1/2 Cup Oatmeal 1 1/2 Cup Purified Rice Bran 1/2 Cup Raisins.

Dissolve soda in milk. Drop on baking pan and flatten out with knife dipped in hot water.

Bran Cookies

1/4 Cup Molasses 1/4 Cup Brown Sugar 1-3 Cup Fat.

2 Eggs.

2-3 Cup Water.

6 Teaspoons Baking Powder.

3 Cups Bran.

1 Cup Rye Flour 1/2 Cup Cornstarch 1/2 Cup Chopped Raisins.

1 Teaspoon Salt.

Cream the sugar and fat together, add the eggs and beat well. Mix and sift the rye flour and cornstarch, baking powder and salt, and add alternately with the water to the sugar mixture. Beat thoroughly. Now add the bran and the chopped raisins. Roll out onto a floured board, adding more rye flour if necessary, cut with a cooky cutter, and bake in a moderate oven.

Cocoanut Drop Cookies

1 Cup Buckwheat Flour 1/2 Cup Corn Flour 1-3 Cup Cocoanut 1 Cup Corn Syrup 1/4 Cup Sour Milk.

1 Teaspoon Baking Powder 1/4 Cup Fat 1/4 Teaspoon Soda 1-3 Teaspoon Salt.

1 Teaspoon Vanilla.

Cream the fat, add the syrup, then the milk and the sifted dry ingredients. Add the cocoanut and vanilla last. Let the mixture stand for 20 minutes before baking, since it thickens on standing. Drop it by spoonfuls on a greased tin. Bake the cookies in a rather quick oven until they are a light brown. When fresh they taste somewhat like macaroons.

Cocoanut Oat Cookies

1/2 Cup Oats Flour 1/4 Cup Sugar 1/4 Cup Cocoanut.

2 Teaspoons Cooking Oil 1-3 Teaspoons Salt.

1/4 Teaspoon Vanilla.

1 Egg 1/4 Cup Corn Syrup.

Beat egg, gradually add sugar. Add the oil, oats, salt, vanilla and cocoanut. Drop on an oiled baking tin. Bake in a moderate oven until delicately browned.

Ghirardelli's Brown Stone Front Cake

Three-quarters cup Ghirardelli's Ground Chocolate; 1/2 cup Sweet Milk; 2/3 cup Brown Sugar; yolk of one Egg. Beat all together. Soft boil until like a custard; set to cool. This is the Cream. Take 1 cup Brown Sugar; 1/2 cup Butter; 1/2 cup Sweet Milk; 2 Eggs; 2 cups Sifted Flour. After the cake is mixed then stir in the above cream. Then add.

1 teaspoon Soda dissolved in a little warm water. Spread white boiled icing over and between the layers.

Chocolate Buckwheat Cookies

3 Cups Buckwheat Flour, or enough to Make a Stiff Dough 2 Tablespoons Melted Chocolate 1-3 Cups Fat.

1 Cup Corn Syrup 1/4 Cup Sour Milk 1/2 Teaspoon Soda 1/4 Teaspoon Salt.

1/2 Teaspoon Vanilla.

Cream the fat and mix it with the syrup. Add sifted dry ingredients, the chocolate and vanilla. Roll the dough thin, cut it and bake the cookies in a moderate oven.

Scotch Oat Crackers

2 Cups Rolled Oats 1/4 Cup Milk.

1/4 Cup Molasses 1 1/2 Tablespoons Fat 1/4 Teaspoon Soda 1 Teaspoon Salt.

Directions: Grind or crush the oats and mix with the other materials. Roll out in a thin sheet and cut in squares. Bake for 20 minutes in a moderate oven. This makes 3 dozen crackers.

Potato Drop Cookies

1 Cup Mashed Potatoes 1 Cup Corn Syrup.

1 Cup Fat.

3/4 Cup Buckwheat Flour.

2 Teaspoons Baking Powder 1/2 Teaspoon Cinnamon.

1/4 Teaspoon Cloves 1/2 Teaspoon Nutmeg 1/2 Cup Raisins 1 Teaspoon Salt.

1 Teaspoon Lemon Juice, grated Rind of 1 lemon.

Mix the ingredients in the order given, and drop the mixture by spoonfuls on a slightly greased tin. Bake in a moderate oven.

Rocks

2 Cups Corn Flakes 1 1/2 Cups Barley Flour.

3 Eggs, Beaten Light.

1/2 Cup Corn Syrup or Honey.

1/4 Cup Sugar.

1/2 Cup Dates, Raisins, or Prunes Stoned and Chopped 1/2 Cup Broken Walnut Meats 1/2 Cup Shortening.

1 Teaspoon Soda.

1 Teaspoon Vanilla.

1 Teaspoon Cinnamon 1/2 Teaspoon Allspice.

Follow directions for macaroons. Drop oh oiled tins and bake in a very slow oven.

(Makes 5 dozen).

Hermits

2 Cups Rye Flour 1/2 Cup Oatmeal 1/2 Cup Cornstarch 3/4 Cup Shortening 1 1/2 Cups Brown Sugar.

2 Eggs.

1 Cup Chopped Raisins 1/2 Cup Chopped Nut Meats 1/2 Teaspoon Ground Cloves.

1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Soda.

1 Teaspoon Salt.

Cream the shortening and sugar well together; add the well beaten eggs, then the oatmeal, chopped raisins and nuts. Mix and sift all dry ingredients, add to the first mixture. Mix well, then pat out on a floured board to about one-fourth inch in thickness, cut and bake. A slow oven is needed for Hermits.