Hermits

Ingredients

• 1 tb. butter
• 13^ tb. brown sugar
• 2 eggs
• 1 c. raisins
• 1 c. dates
• }/4 c. nuts
• }/2 T. baking soda
• 2 T. boiling water
• 23^ to 2^ c. flour
• 3^ T. salt
• 1 T. cinnamon
• ^ T. allspice

Method

1. 1

   Cream the butter; add sugar, gradually.

2. 2

   Add eggs, well beaten, then fruit and nuts.

3. 3

   Add baking soda mixed with boiling water, then the flour, sifted with spices.

4. 4

   Drop from a teaspoon on buttered baking sheet 1" apart.

5. 5

   Bake in a moderate oven 12 to 15 mins.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 67. The excerpt below is the record exactly as published.

tb. butter. 1 tb. cocoa. 2 tb. strong coffee. 1 c. icing sugar or more. 1. Make as Butter Icing. Note. — To have an icing with a smooth glazed surface use the liquid hot or heat the icing slightly over hot water. COCOANUT FROSTING. 1 white of egg. 2 T. cold water or cocoanut milk. Icing sugar. 3^ T. vanilla. Few drops lemon juice. }/2 c. freshly grated cocoanut. 1. Beat white of egg until stiff; add liquid. 2. Sift in icing sugar until thick. 3. Add cocoanut; spread on cake and sprinkle with more cocoanut if desired. ORANGE FROSTING. Grated rind of 1 orange. }/2 T. lemon juice. 1 tb. orange juice. 1 yolk of egg. Icing sugar. 1. Add fruit juices to rind; let stand 15 mins. 2. Strain; add gradually to yolk of egg slightly beaten. 3. Add icing sugar until thick. BOILED FROSTING. 1 c. sugar. % T. cream of tartar. 3^ c. boiling water. 1 white of egg. }/2 T. vanilla or 1 T. lemon juice. 1. Place sugar, cream of tartar and water in a saucepan ; stir, over low heat, until sugar is dissolved. 224 CANADIAN COOK BOOK 2. Boil gently, without stirring, until a soft ball is formed when tried in cold water — 238°F. 3. Cool syrup gradually; add slowly to white of egg stiffly beaten; continue beating until it thickens; add flavoring. 4. Pour over the cake. Note, — If syrup is cooled only until it stops bubbling, the icing will be firm and. crisp; if cooled more, the white is not cooked to the same extent and a much softer icing results. }/2 c. icing sugar may be added to Boiled Icing when it is almost thick enough to spread. Boiled frosting which will not stiffen may be thickened with icing sugar; or put into a double boiler and stir over gently boiling water until it begins to feel granular around the bottom and sides of boiler then remove from heat. VARIATIONS. 1. Light Frosting. — Make as Boiled Frosting, using 2 whites of eggs. 2. Maple Frosting. — Make as Boiled Frosting, using }/2 lb. maple sugar, or use % c. granulated sugar, }/i c. maple syrup, 2 tb. boiling water. 3. Chocolate Frosting. — Melt 13^ oz. chocolate over hot water; add Boiled Frosting, while beating. 4. Marshmallow Frosting . — Make as Boiled Frosting; cut 8 marshmallows in pieces; add to syrup just before beating it into white of egg. CHOCOLATE GLAZE. Melt chocolate over hot water; pour over cake iced with boiled frosting, after frosting has set. To prevent chocolate becoming grey, cool it slightly before pouring over cake then let harden slowly. FLOUR MIXTURES 225 MARSHMALLOW ICING. % c. sugar. 34 c. milk. J4 lb. fresh marshmallows. 2 tb. hot water. 3^ T. vanilla. 1. Heat sugar and milk slowly; stir until sugar is dissolved. 2. Boil 5 mins. 3. Break marshmallows in pieces, place in top of double boiler; add hot water, heat till smooth. 4. Add syrup, stirring constantly. 5. Beat till cool, add vanilla; spread on cake. ALMOND ICING. 1 lb. shelled almonds. 4 yolks of eggs. 1 lb. icing sugar. 1 T. rosewater. }/2 T. bitter almond flavoring. 1. Blanch almonds; put through the grinder. 2. Work to a paste; add unbeaten yolks, flavoring and sugar gradually. 3. Work until very smooth; more sugar may be needed. 4. Sprinkle pastry board with icing sugar, place icing on it and roll out to required shape. 5. Moisten top of cake with cold water, press icing on it; let stand 24 hours before frosting. ORNAMENTAL FROSTING. 3 whites of eggs. 1 lb. icing sugar. 1 tb. lemon juice or 8 or 9 drops acetic acid. 1. Put unbeaten whites into a large bowl, sift in icing sugar; beat vigorously with a wooden spoon. 2. Add lemon juice or acetic acid; beat until stiff. (Test — cut through the icing with a knife; if stiff enough, it holds its shape). More sugar may be required. Note. — This icing is suitable only for decorating with pastry tubes. 226 CANADIAN COOK BOOK FONDANT ICING. Bake the cake mixture in individual pans or in large shallow pans. Cool and cut cake in shapes as desired. To Glaze Cakes. — Beat white of 1 egg slightly; add 1 tb. fruit sugar. Brush cut edges of cake with mixture; let stand several hours or over night. To Ice. — Make plain fondant ; melt over hot water, stir- ring continuously; thin, if necessary, with hot water; add flavoring and coloring. Lower each cake into the fondant, using a fork; coat top and sides, Hft out, place on board or cake cooler; decorate with nuts, candied fruit, etc. D. SMALL CAKES 3^tb. 1 tb. VAT. 3 tb. MT. 4 drops PLAIN COOKIES. }/2 c. butter. 1 c. sugar. 2 eggs. 21^ c. flour. 3 T. baking powder. 1 T. vanilla. 1. Cream the butter; add sugar and cream together thoroughly. 2. Add beaten eggs, then flour sifted with baking powder. 3. Chill the dough; roll a little at a time on a lightly floured board; cut in shapes. 4. Bake in a moderate oven 10 to ^ 5 mins. Temperature— 350°F. HERMITS. 1 tb. 1 c. butter. 13^ tb. l}/2 c. brown sugar. IHT. 2 eggs. 1 tb. 1 c. raisins. 1 tb. 1 c. dates. 1 T. }4 c. nuts. KT. }/2 T. baking soda. 2 T. 2 tb. boiling water. 3 tb. 23^ to 2^ c. flour. f.g. 3^ T. salt. VsT. 1 T. cinnamon. f.g. ^ T. allspice

Cook this with the app: pantry check, scaling, and the assistant.