Oatmeal Cookies
| 1-1/4 cupfuls sugar | 1 teaspoonful powdered cinnamon |
| 1 cupful Crisco | 1 teaspoonful powdered ginger |
| 3 cupfuls rolled oats | 1 cupful stoned chopped dates |
| 2 eggs | 1 teaspoonful baking soda |
| 1/2 cupful sour mil | 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.