Oatmeal Cookies
1 egg
1/4 cup sugar
1/4 cup thin cream
1/4 cup milk
1/2 cup fine oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.
Scottish Fancies
1 egg
1/2 cup sugar
2/3 tablespoon melted butter
1 cup rolled oats
1/3 teaspoon salt
1/4 teaspoon vanilla
Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.
Vanilla Wafers
1/3 cup butter and lard in equal proportions
1 cup sugar
1 egg
1/4 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.
Cream Cookies
1/3 cup butter
1 cup sugar
2 eggs
1/2 cup thin cream
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons yellow ginger
Flour to roll
Mix and bake same as Vanilla Wafers.
