The Mayflower Cybercafe

Oats

Oatmeal Cookies

Oatmeal Raisin Cookies

1 cup chopped raisins
1 cup white or brown sugar
1/2 cup butter or lard
1 tsp salt
1 tsp cinnamon
1 tsp soda, dissolved in 1 Tbsp hot water 2 cups rolled oats
1 1/2 cups flour

Mix in order given, and drop from spoon on greased baking sheet. Bake in slow oven of 300 deg F, 20 minutes.

Oatmeal Date Cookies

1/4 cup butter
1/4 cup lard
1 cup brown sugar
1 egg
1/2 tsp cinnamon
1/4 tsp salt
1 cup flour
1 1/2 cups rolled oats
1/4 cup boiling water
1/2 cup chopped dates (stoned)
1/2 tsp soda
2 tsps baking powder
1 tsp vanilla

Cream butter and sugar. Add slightly beaten egg and rolled oats. Mix well. Add lard melted in boiling water. Add vanilla, dates and flour sifted with baking powder, soda, salt and cinnamon. Drop from spoon on to well-oiled baking sheet, allowing sufficient space for cookies to spread. Bake in moderate oven of 350 deg F, for 15 to 20 minutes.

Oatmeal Date Squares

1/4 cup butter
1 cup brown sugar
1 tsp baking soda dissolved in 2 Tbsp hot water
1 3/4 cups rolled oats
1 1/2 cups flour
1/2 tsp salt

Cream butter. Add sugar, flour, rolled oats, salt and soda. Divide mixture in half and spread one half of it on bottom of baking pan. Place filling on layer, then place remaining half of mixture on top. Bake in moderate oven of 350 deg F, for 30 minutes. Cut when cool.

Filling
1/2 lb dates
1 cup hot water
1/2 cup brown sugar

Cook until thick. Cool.

Macaroons

1 cup brown sugar
1 cup rolled oats
1 cup flour
1/2 tsp soda
1/2 tsp baking powder
1 cup coconut
1 egg
1/2 tsp salt
3/4 cup shortening
1 tsp vanilla

Mix together. Drop from teaspoon onto greased cookie sheet. Bake at 350 deg F until lightly browned.

Oatmeal Cake

1/2 cup sugar
1 Tbsp lard
2 eggs
2 cups oatmeal
2 1/2 cups milk
2 tsp cream of tartar
1 tsp soda
1 tsp salt
Flour (for thickening)
Cream sugar and lard. Add eggs. Mix together oatmeal, cream of tartar, soda and salt. Add milk alternately with oatmeal mixture. If needed, thicken the dough with flour. Water can be used instead of milk.

Pour into a greased pan, and bake in hot oven. Cut in square pieces, and spread with butter. [An early Nova Scotia recipe, Earltown area.]

Oat Cakes

Pineapple Oat Bars

Oatmeal Muffets

Porridge was often a supper dish in the thrifty households of the pioneer families. The nutrition content is high. During the depression of the 1930s, a country doctor in Cumberland County advised his patients to put molasses on their porridge. It is an excellent source of iron.

Leftover porridge was recycled. It could be fried, with butter, for a tasty dish. It was also done up in muffets.

For every cup of cold porridge, add an egg and one cup milk. Beat the mixture together, then blend in 1 1/2 cups flour, 1 tsp soda and a dash of salt. Pour into greased muffin tins. Bake in a hot oven.

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