Oatmeal Drop Cookies
Work one cupful of shortening until creamy, using all butter or equal proportions of cooking oil and butter. Add one cupful of sugar gradually, while beating constantly; then add two small eggs, beaten until light, one-third cupful of milk, one and one-half cupfuls of rolled oats, one cupful of raisins, seeded and chopped, and one-half cupful of chopped English walnut meats. Mix and sift one and one-half cupfuls of flour, one-fourth teaspoonful of salt, and one-half teaspoonful each of cinnamon, clove, allspice, and soda. Add to first mixture, and when thoroughly mixed drop from tip of spoon, one and one-half inches apart, on a buttered tin sheet, and bake in a moderate oven.
Beat the yolks of two eggs until thick and lemon-colored, and add one cupful of brown sugar gradually, while beating constantly; then add one cupful of chopped pecan-nut meats, sprinkled with one-eighth teaspoonful of salt, the whites of two eggs, beaten until stiff, and six tablespoonfuls of flour. Drop from tip of spoon on buttered sheet, one and one-half inches apart, spread, and bake in a moderate Oven.
Work one-half cupful of butter or margarine until creamy, and add one cupful of sugar gradually, while beating constantly; then add one egg, beaten until light, one-half teaspoonful of soda mixed with one-half cupful of sour milk, one-fourth teaspoonful of salt, and flour to make a soft dough. Chill thoroughly, toss on a slightly floured board, and pat and roll to one-fourth inch in thickness. Shape in rounds, using a cutter. until mixture is of the right consistency to spread; then add first dipped in flour. On the centers of one half of the pieces put a small cube of currant jelly. With a thimble, make three small openings in each of the remaining pieces in triangular fashion near the centers, and put pieces together. Press edges slightly, and bake in a rather hot oven.