1 cup granulated sugar
1 large tablespoon butter
1 tablespoon flour
2½ cups rolled oats
1 teaspoon baking powder
1 teaspoon vanilla
Cream the sugar and butter; add the eggs, beaten separately and then together, the vanilla and the dry ingredients, well mixed. Drop the mixture from a teaspoon on buttered tins, allowing room for the cakes to spread.
½ cup sugar 1/3 cup butter 1 egg
¼ teaspoon salt 1 cup rolled oats
½ cup flour
½ cup chopped raisins
½ tablespoon cinnamon
¼ teaspoon soda
1 tablespoon hot water
Beat the butter and sugar to a cream; mix in the other ingredients, adding the soda last, dissolved in the hot water. Roll the dough into small balls like nuts and bake on buttered tins in a moderately hot oven.
1¼ pounds brown sugar 3 eggs
1 cup chopped walnuts 1 teaspoon cloves
2 teaspoons cinnamon 1 teaspoon soda 1 tablespoon hot water Flour to make dough
Beat the eggs thoroughly; add the sugar and beat again. Then add the chopped walnuts and spices and some of the flour. Add the soda dissolved in the hot water and more flour - enough to make a dough that can be rolled out on a pie board. Roll one eighth of an inch thick; cut into tiny rounds and bake on greased tins.
1 pound powdered sugar 4 eggs
¼ pound chopped almonds ¼ pound chopped citron
1 small nutmeg grated
¼ teaspoon cloves
¼ teaspoon powdered hartshorn
Sufficient flour to make dough
Beat the eggs and sugar together; add the almonds, citron and spices; then add the flour gradually. Take one-fourth of the dough; roll it out on a board well dusted with flour; cut into diamond-shaped pieces; place half an almond or pecan in the center of each, and paint with egg, using a small stiff brush. Bake on greased tins in a hot oven.
¾ pound chopped almonds Pinch of salt
1 pound powdered sugar Whites of 5 eggs
Add the salt to the eggs and beat as stiff as possible. Add the sugar gradually, then the almonds. Drop from a teaspoon on buttered tins and bake in a slow oven until delicately browned.
2 cups sugar 1/2 cup butter 2 eggs
1 cup grated chocolate
2 cups flour
½ teaspoon vanilla
Beat the butter and sugar to a cream; add the yolks of the eggs and the chocolate (melted by standing over hot water); then add alternately the flour and the well-beaten whites of the eggs. Add the flavoring; work the mixture well and roll it in long narrow pieces. Roll these in granulated sugar and bake them on pans dusted with flour. If the cakes spread and crack open like macaroons they are right.
2 pounds sugar
½ pound grated chocolate
14 tablespoons melted lard and butter Flour to make dough
2 teaspoons cinnamon
Beat the eggs with the sugar; add the other ingredients, melting the chocolate first over hot water, and using enough flour to make a dough that can be rolled very thin. Roll; cut with a round biscuit cutter and bake on buttered tins in a quick oven.