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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


• 2/3 cup rolled oats.
• 1 1/3 cups flour.
• 3 tablespoons sugar.
• 3 tablespoons baking powder.
• 1/2 teaspoon salt.
• 1 cup scalded milk.
• 1 egg.
• 1 tablespoon melted butter.


Turn scalded milk on rolled oats, let stand five minutes; add sugar, salt, and melted butter; sift in flour and baking powder, mix thoroughly, and add egg well beaten.


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