1-1/4 cupfuls sugar
1 cupful Crisco
3 cupfuls rolled oats
2 eggs
1/2 cupful sour milk
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 cupful stoned chopped dates
1 teaspoonful baking soda
2 cupfuls flour
1 teaspoonful salt
Cream Crisco and sugar thoroughly together, add eggs well-beaten,
rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
from ten to twelve minutes.
Sufficient for forty-five cookies.