Scotch Tarts

From 1917: One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking powder, and egg and salt. Mix the oatmeal, flour, sugar, salt and baking powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the thickness of a dollar, cut out and bake in a moderately quick oven until nicely browned. Keep in a tin box.