Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup fine oatmeal.
  • 1 cup Quaker Rolled Oats
  • 2 cups flour.
  • ¼ cup sugar.
  • 1 teaspoon salt.
  • teaspoon soda.
  • ¼ cup butter or lard.
  • ½ cup hot water.


    Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children’s luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.