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Oatmeal Macaroons

Oatmeal Macaroons

These little cakes are so like real macaroons that no one who had not seen the recipe would guess how they were made.

2 1/2 cups rolled oats.
2 1/2 teaspoonfuls baking-powder.
1/2 teaspoonful salt.
3 even tablespoonfuls butter.
1 cup sugar.
3 eggs, beaten separately.
1 teaspoonful vanilla.

Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs.

Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. 

Bake in a very slow oven till brown, and take from the pan while hot.



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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

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