Hermits

Ingredients

• One cup of molasses
• butter
• sugar
• sweet or sour milk
• one teaspoon of soda
• one teaspoon of cinnamon
• one half teaspoon of salt
• one half teaspoon of clove
• a dash of nutmeg
• one half pound of raisins

Method

1. 1

   Mix spices and soda with one cup of flour, and flour the raisins.

2. 2

   Heat molasses to melt butter, add sugar and milk, then the flour mixture and enough more to make a drop batter, then the raisins.

3. 3

   Spread dough on a buttered pan about one fourth inch thick, bake quickly, and cut into oblongs while warm.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 128. The excerpt below is the record exactly as published.

one half teaspoon of salt and three teaspoons of baking-powder ; rub in one fourth cup of butter ; beat one egg and mix it with one scant cup of milk ; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Core, pare and cut four or five apples into eighths ; lay them in ^parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle two tablespoons of sugar on the apple. Bake in a hot oven twenty or thirty minutes. Serve it hot with butter, as a tea cake, or with lemon sauce as a pudding. Recipe, No. 169. Hermits One cup each of molasses, butter, sugar and sweet or sour milk, one teaspoon each of soda and cinnamon, and one half teaspoon each of salt and clove, and a dash of nutmeg. Flour to make a drop batter, and one half pound of raisins seeded and chopped or quartered. Mix the spices and soda with one cup of flour, and flour the raisins. Heat the molasses enough to melt the butter, add the sugar and milk, then the flour mixture and enough more to make a drop batter, then the raisins. Spread the dough on a buttered pan about one fourth inch thick, bake quickly, and while warm cut into oblongs. These are rich and delicious and much more delicate than when made with eggs and a stiffer dough. They are better when freshly baked. Questions on Thick Batters What is the consistency of a and Hquid in muffin mix- thin batter ? tures ? What are some of the terms In how many ways may we used to designate the thick- use soda in cooking and ness of batters ? obtain carbon dioxide? What is the proportion of flour How much soda should be THICKER BATTERS OR DOUGHS TO BE DROPPED 247 used with one pint of sour milk? How much with one teaspoon of cream of tartar? How much with one cup of molasses

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