Evening star., 1950-04-28

been one-hGlf cup and not one
cup, as printed. We regret the
error.
| OATMEAL COOKIES
From Mrs. J. w. H., Washington J
For Mrs. R.. L. A., Arlington
Cinnamon oatmeal cookies: Foul
tablespoons butter. 4 tablespoon,
vegetable shortening. / cup brown
sugar (packed). " cup granulat-
ed sugar, l beaten egg. / cup flour
teaspoon soda, / teaspoon bak-
ing powder, u teaspoon salt. !
teaspoon cinnamon, l tablespoon
vinegar, 212 cups quick uncookeo
rolled oats and "a cup boiling
water.
Melt butter and shortening in
heavy type pan over flame, add
the 2 sugars and mix well, allow
to cool and add beaten egg. Sift
flour, soda. baking powder, salt
and cinnamon together. Add to
first mixture. Add vinegar and
hot water. Mix thoroughly and
blend in oats. Put rounded table
spoons of dough on creased cookie
sheets, press very nat with fieshy,
upper, underside of thumb. A
three-inch piece of fattened
dough will be about 4 inches wide
when baked. Bake IA minutes at
$50 degrees. Store in screw-top
jar. Grease cookie sheets. Re-
move while hot.
Oatmeal coconut cookies: One
cup vegetable shortening or half
butter if desired, l cup brown
sugar (packeO, l cup granulated
sugar, 2 beaten eggs, ? cup COCO
nut, l teaspoon salt, l teaspoon
soda, " teaspoon almond extract,
/ cup flour, 4 cups quick rolled
oats. Melt shortening over low
flame, add the 2 sugars, allow to
cool. Add eggs. Sift dry in
gradients together and add to first
mixture. Add coconut, oats and
almond extract. If the dough
seems dry add 2 tablespoons hot
water. For small cookies measure
slightly rounded teaspoons dough,
and for large use rounded table
spoons batter. Press dough very
fiat with upper, f1eshy underside
of thumb. Bake 10 to 20 minutes
at 375 degrees on a creased cookie
sheet. Remove from pan while
| hot.
Fresh lemon oatmeal cookies:
Four tablespoons butter. 4 table
spoons shortening, u cup brown
sugar, u cup granulated sugar,
/ beaten egg, juice and crate rind
of / lemon, "a cup flour, u tea
spoon salt, u teaspoon soda, 1
teaspoon baking powder, and 212
cups of rolled oats. Melt butter
and shortening over flame: add
the 2 sugars and mix in we'll; cool
and add egg, lemon juice and peel
grated. Sift dry ingredients to-
gether and add to first mixture.
Blend in rolled oats thoroughly.
Make small or large. Put balls
on cookie sheet and press fiat
with upper. feshy underside of
thumb. Grease. tins. Bake at 375
degrees for IL to. IA minutes. Re-
move while hot.
Oatmeal chocolate chip cookies:
Four tablespoons butter, 4 table
spoons vegetable shortening, ~
cup brown sugar, "a cup granu-
lated sugar, 2 beaten eggs. nv
cups flour, l teaspoon soda, /
teaspoon salt, l teaspoon hot
water, l package chocolate chips,
. cups quick rolled oats and
l teaspoon vanilla. Melt butter
and shortening in pan, add the 2
sugars, cool and add eggs and hot
water. Sift together dry ingredi-
ents, add to first mixture. Blend
in oatmeal, chocolate chips and
vanilla. Drop balls on creased
cookie sheet and press fiat with
hand. Bake 10 minutes at 375
degrees. Remove from tins while
hot.
Oatmeal raisin cookies: Melt 4
tablespoons butter and 4 table
spoons vegetable shortening in
heavy pan, mix in l cup brown
sugar (packeO, cool and add /
beaten egg. Add l tablespoon
vinegar. Sift together / cup flour,
u teaspoon salt, / teaspoon bak-
ing powder, u teaspoon soda and
teaspoon cinnamon and add to
first mixture. Add l cup raisins
cut into halves. Blend in 2 cups