1/2 cup shortening
1/2 cup butter
1 cup sugar
2 beaten eggs
1/2 cup milk
2 cups flour
1/4 teaspoon soda
3/4 cup currants
3/4 cup raisins
2 cups uncooked rolled oats

Cream the butter and shortening.  Add the sugar, eggs, milk, flour, soda, currants, raisins, and rolled oats.  Mix thoroughly, drop a teaspoonful at a time on unbuttered baking sheet.  Bake in a slow oven (about 300 degrees) till done.

Here are three interesting recipes made with oatmeal.  They are adapted from “Home Life” magazine, December, 1911. Read more »

Adapted from The Modern Priscilla, December 1912

At Christmas time the homemaker is anxious to introduce some new touch to the holiday feast. It wouldn’t seem quite like Christmas without the turkey; but a well-cooked bird, with a new stuffing, will appeal to all.

The secret of a perfect stuffing is to regulate the moisture to such a degree that there is no excess, yet the whole is not dry. This can be accomplished if the bread crumbs are soaked in milk or water and squeezed dry before the other ingredients are added. Here are 3 stuffing recipes. Read more »

From The Modern Priscilla, December, 1915

3 cups powdered sugar
1 cup chopped nut meats
Whites of 2 eggs
1 teaspoon lemon extract

Add 1 cup of boiling water to the sugar, stir until sugar is dissolved, but no longer.

Place over burner and cook until it spins a thread when a little is poured from a spoon. Remove from the fire and after it has cooled a minute or two, add gradually to the stiffly beaten whites of the eggs.

Continue to beat until the mass is soft and creamy, yet of sufficient consistency to stand alone without spreading.

Add extract and nuts, chopped rather coarsely. Drop a spoonful at a time on buttered paper.