Oatmeal Carmelitas

1 3/4 cup oatmeal (dry )
1 1/2 cups flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp.salt
3/4 cup butter or oleo, melted
1 tsp. vanilla
1 cup chopped nuts
12 oz package semi-sweet chocolate chips
14 oz. bag of vanilla caramels

Combine oats, flour, brown sugar, baking soda and salt.
Add butter and vanilla. Mix until crumbly.
Reserve 1 cup for topping.
Press remaining mixture into bottom of a greased 9 by 13 baking pan.
Bake in pre-heated oven for 10 minutes. Let cool.
Sprinkle nuts and chocolate chips on top.
Melt caramels in sauce pan with 1/4 cup water over low heat, stirring until smooth.
Drizzle over chocolate chips and nuts to within 1/4 inch of pan edges.
Sprinkle reserved oat mixture over top.
Bake 15 to 18 minutes longer until light golden brown and set.
Chill.

LIGHT LUNCHEON ROLLS

Heat one cup of milk to the scalding point in a
double boiler, add one rounding tablespoon of butter, one level
tablespoon of sugar, and one level teaspoon of salt. Stir and set into
cold water until lukewarm, then add one yeast cake dissolved in
one-quarter cup of lukewarm water, and two cups of flour. Beat hard for
two or three minutes, cover, and let rise until very light. Add flour
to make a dough that can be kneaded and let rise again. Knead, shape
into small rolls. Set them close together in a buttered baking pan, let
rise light, and bake in a quick oven.

Recipe

“We may live without poetry, music, and art;

We may live without conscience, and live without heart;

We may live without friends; we may live without books;

But civilized man cannot live without cooks.”

–OWEN MEREDITH

Famous Quotes

Famous Recipes

BUTTERED WHITING

3 Whiting—1s.

Pepper and Salt

1 1/2 oz. Butter

1 Lemon—2d.

Total Cost—1s. 2d.

Time—20 Minutes

Wash the whiting, dry them in a cloth, mix a little flour, pepper, and salt together, cover the fish thoroughly with this. Butter a thin dish, lay the whiting in and put the rest of the butter over them in small pieces, and put them into a hot oven; baste constantly with the butter. This must not be allowed to get black; it should be brown. When the whiting are done, which will be in from fifteen to twenty minutes, according to the thickness of the fish, place them in a hot dish and pour the butter in which they have been cooked over them.

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JAM SAUCE

1 tablespoonful Jam—1d.

1/2 pint Water

1 oz. Sugar

1 teaspoonful Cornflour

1/2 Lemon—1d.

Total Cost—2d.

Time—5 Minutes.

Put the water, jam, lemon juice, and sugar into a small saucepan and boil it for five minutes. Mix the cornflour with a little cold water and pour it in; stir till it boils up. Strain the jam out, and it is ready to serve; a few drops of cochineal improve the colour.

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SAVOURY POTATOES

5 or 6 Large Potatoes—1 1/2d.

2 oz. Cheese—1d.

1 spoonful of Milk

1 Egg

Pepper and Salt—1d.

Total Cost—31/2 d.

Time—Two Hours.

Scrub the potatoes and bake them in the oven. Cut off the end, scoop out all the meal; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning. Whip the white till stiff and stir lightly in; fill the potatoes with this mixture. Lay in a baking sheet and bake for about twenty minutes. Garnish with parsley, and serve.

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BEAN SOUP

One-half pound or one cup is sufficient for one quart of
soup. Soups can be made which use milk or cream as basis. Any kind of
green vegetable can be used with them, as creamed celery or creamed
cauliflower. The vegetable is cooked and part milk and part water or
part milk and part cream are used.

Famous Recipes

MISS FARMER’S CHOCOLATE CREAM CANDY

2 cups of sugar,
2/3 a cup of milk,
1 tablespoonful of butter,
2 squares of chocolate,
1 teaspoonful of vanilla.

Put butter into granite saucepan; when melted add sugar and milk. Heat
to boiling point; then add chocolate, and stir constantly until
chocolate is melted. Boil thirteen minutes, remove from fire, add
vanilla, and beat until creamy and mixture begins to sugar slightly
around edge of saucepan. Pour at once into a buttered pan, cool slightly
and mark in squares. Omit vanilla, and add, while cooking, one-fourth of
a teaspoonful of cinnamon.–_Boston Cooking School Cook Book–Fannie
Merritt Farmer._

Famous Recipes

OIL TWIST.

Jewish Recipes

Take half a quartern of dough, one gill of the best Florence oil,
half a pound of currants, half a pound of moist sugar, and a little
cinnamon; mix all well together, make it up in the form of a twist,
and bake it.

Jewish Recipes

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CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill
of milk, two quarts of whipped cream, one gill of sugar, and two and a
half ounces of Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream,
scrape the chocolate, and put the milk on to boil. Put the chocolate,
two tablespoonfuls of sugar and one of hot water in a small saucepan,
and stir on a hot fire until smooth and glossy. Stir this into the hot
milk. Now add the soaked gelatine and the remainder of the sugar. Strain
this mixture into a basin that will hold two quarts or more. Place the
basin in a pan of ice-water, and stir until cold, when it will begin to
thicken. Instantly begin to stir in the whipped cream, adding half the
amount at first. When all the cream has been added, dip the mould in
cold water and turn the cream into it. Place in the ice-chest for an
hour or more.

At serving-time dip the mould in tepid water. See that the cream will
come from the sides of the mould, and turn out on a flat dish. Serve
with whipped cream.

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