"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Cake Recipe

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This recipe for Oatmeal Cake, by , is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathryn Kramer



Pour 1 1/2 c. boiling water over 1 c. quick cooked oats and let stand few minutes.

Cream well:
1/2 c. Crisco
1 c. brown sugar
1 c. white sugar
Add 2 eggs, then oatmeal mixture.

Sift together:
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. nuts
Mix well with other ingredients. Bake at 350 degrees for 35 minutes.

Topping (while cake is warm):
6 T. butter
1/2 c. brown sugar
1/4 c. canned milk
1 tsp. vanilla
1 c. coconut
Mix all together, spread on cake. Put under broiler until brown.

Personal Notes:
Personal Notes:
Lola Aurand's recipe.




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