HERMITS, No. 3

Ingredients

• 3 eggs
• 1.5 cups sugar
• 1 cup shortening
• 1 teaspoonful cream tartar
• 0.25 teaspoonful soda
• 1 cup chopped raisins
• 1 teaspoonful of all kinds spice
• 2 tablespoonfuls milk
• flour to roll

Method

1. 1

   Mix all ingredients and roll out.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 11. The excerpt below is the record exactly as published.

teaspoonful cream tartar, i tea- spoonfitl all kinds of spices. Mrs. L. A. Albke. 32 MACHIAS COOK BOOK. HERMITS, No. 3. 3 eggs, i}4 cups sugar, i cup shortening, i teaspoonful cream tartar, }4 teaspoonful soda, i bup chopped raisins, i teaspoonful of all kinds spice, 2 tablespoonfuls milk, flour to roll. Mrs. W. H. Allen. HERMIT CAKES, No. 4. lyi cups brown sugar, j4 cup milk, J2 cup butter, 3 eggs, i cup raisins, yi teaspoonful soda, i teaspoonful all kinds of spice, add flour enough to drop from a spoon, (about 2^ cups of flour.) Rose Chadbourne, Eastport, Me. FRUIT COOKIES. I }4 cups sugar, i cup butter, i cup chopped raisins, 2 eggs, 4 ttiblespoonfuls water, 2 teaspoons cream of tartar, i teaspoon soda, cloves, cinnamon, allspice. Mrs. Walter Hill. GINGER SNAPS, No. i. I cup sugar, r cup molasses, i cup butter (scant), ^ cup boil- ing water, i teaspoonful soda (large), i teaspoonful ginger, i egg. Mrs. J. U. Chandler. GINGER SNAPS, No. 2. Boil a teacup of molasses and add 2 tablespoonfuls of butter, i of ginger and i tablespoonful of soda, stir the flour in when it is hot, roll it thin, cut in rounds and bake in a quick oven. GINGER SNAPS, No. 3. I cup molasses, i cup sugar, i tablespoonful ginger, 6 table- spoonfuls butter, 4 tablespoonfuls water, 2 tablespoonfuls cinna- mon, I tablespoonful soda, i teaspoonful salt, flour to mix hard ; roll thin ; bake in hot oven. I COOKIIS. 33 GINGER SNAPS, No. 4. I cup molasses, i cup brown sugar, ^ cup butter, ^ cup lard, 2 eggs, I tablespoonful soda, 2 teaspoonfuls vinegar, heaping tea- spoonful ginger, fiour, roll soft. Mks McCabe. PLUM SNAPS, No. 5. I j/^ cupfuls sugar, i cupful butter, worked to a cream, 3 eggs, I cup molasses, i teaspoon soda, dissolved, i cupful chopped raisins, i cupful currants, spice and fiour to roll. Very nice ; will keep for weeks. GINGER COOKIES, No. i. J/i cup sugar, j4 cup butter, i egg, i }4 cups molasses, i table- spoonful ginger, i teaspoonful cinnamon, salt, 2 teaspoonfuls soda, I cup sour cream, mix soft. Mrs. H. M. Kelly. GINGER COOKIES, No. 2. I cup butter,. I cup molasses, i cup sour cream, i^ cups sugar^ I teaspoonful ginger, i tablespoonful soda. Mix soft ; roll thin. GLOBE SNAPS. ^ cup shortening, J4 lard, j4 butter, % cup sugar, J4 cup molasses. Put on stove and as it comes to a boil, remove, when cool add i teaspoonful soda, dissolved in a little water ; i teaspoonful ginger in flour, small tablespoonful vinegar. Fiour to roll thin. WILKINS SNAPS. I cup molasses, i cup sugar, i cup butter, 2 eggs, 1 small table- spoonful soda, 2 teaspoonfuls ginger, i tablespoonful vinegar. Flour enough to roll thin. THICK COOKIES. I cup molasses, j4 cup shortening, 5 large teaspoonfuls water^ 2 teaspoonfuls soda, salt and all kinds of spice. 34 MACHUS COOK BOOK. * BOSTON GINGER COOKIES 2 cops suf(dr, 3 egg8» i cup butter, i cup mblaisct, i tablespoon- in) soda, 1 tablespoonful ginger, }4 cup cold water. Hattib Gardner. ROLLED OAT COOKIES. 2 cups of molasses, i scant cup of lard, }i cup boiling water, poured on 2 heaping teaspoons of soda. Thicken with half flour and half rolled oats (dry) ; a little salt, ginger and nutmeg. Amanda McDonald. DROP CAKES, No. i. I. cup molasses, i cup sour cream, }i cup sugar, i egg, i tea- spoon soda, I teaspoon ginger, i teaspoon cinnamon, i cup currants rolled in 3 heaping cups of sifted flour. Drop in s|K)fin(^l|, on ^ but^erec) pan and bake quickly. Wet the spoon repeatedly in cold water to prevent sticking. Addie Gray, Wesley, Me. DROP CAKES,- No. 2. yi cup molasses, }4 cup sugar, j4 shortening, }4 cup water, i teftspoonful soda, ginger and cinnamon, flour to thicken ; drop fiom a spoon and bake in a quick oven. MARIE'S BROWNIES. I cup molasses, J^ cup butter, yi cup boiling water, J^ cup sugar, 3 cups flour, \ egg, i teaipoonful ginger, 1 teaspoonfiil salt, I teaspoonful soda. Drop in baker 2 inches apart. JUMBLES. I cup sugar, i cup butter, 2 eggs,' 3 tablespoonfuls milk, i tea- spoon soda, mix hard and cut out like doughnuts. Mrs. Foster Thompson. PASTRY. RICH PUFF PASTE. To I lb. of flour allow i lb. butter. Wash the salt from the but- ter in cold water. Divide into 3 parts and lay them on ice to harden. Sift the flour. Take i cake of butter and rub it with the flour, mix it up lightly with the hands, with cold water. Sprinkle flour on the board to roll the crust out very thin, rolling from you. Be sure not to break the crust with the rolling pin. Roll out one cake of butter as thin as possible, lay it on the paste, dredge on a little more flour, roll up the paste and roll it out again, roll out the other cake of butter, lay it on the paste, dredge in a little more flour, and roll it up again. Cut into as m my pieces as required for edging ; roll out a piece long enough to go around the plate. The edging should be 3 or 4 layers. NICE PASTRY. 3 cups flour, ^ cup butter, J^ cup lard, i teaspoonful cream tartar, ^ teaspoonful soda, i egg (white), ^ cup cold water. Nice for berry pies. \ 86 IIACHUS COOK BOOK. LEMON PIE, NO. i. 1 cup sugar, juice and grated rind of i lemon, yolks of 4 e^ beaten together, j4 cup cold water, 2 tablespoonfuls of sifted flour, piece of butter size of a walnut. Partly cook the crust while cook- ing the filling. Whites of 4 eggs for frosting. Mrs. L. H. Hanscom. LEMON PUFFS, No. 2. Juice of 6 lemons, 6 eggs, 4 cups sugar, 2 crackers rolled fine, a little water. Line small tins with pastry, then fill ^ full with the mixture and bake until the pastry iS done. Mrs. H. H. Smith. LEMON PIE, No. 3. The juice and good of 1 lemon, the yolks of 3^ggs, i cup sugar, 1 tablespoonfiil of flour, }i cup cold water. FROSTING FOR ABOVE. : ' Whites of 3 eggs, j4 cup sugar, lemon. Mrs. Chas. E. Inglee. LEMON PIE, No. 4. Beat 2 eggs and i cup sugar lightly together, add butter, juice of I lemon and a little salt.> Bake with 2 crusts. Mrs. W. L. Northey. LEMON PUFFS. 2 cups sugar

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