Jumbles Hermits

Ingredients

• Vz cup Butter
• 3 Eggs
• 14 cup Sugar
• cup Butter
• 1 ge 1144 cups Sugar
• Grated rind of half a Lemon
• 1 cup chopped Raisins
• 1 cup Flour
• ' teaspoon Salt
• 1 teaspoon Crescent Baking Powder
• 1 teaspoon each extract Cloves,
• 1 teaspoon each extract Allspice
• 1 teaspoon each extract Cinnamon
• Pinch of Salt

Method

1. 1

   Beat the butter and sugar to a cream; add the egg previously beaten, the lemon rind, and then the flour, salt and baking powder sifted together.

2. 2

   Drop by spoonfuls on a greased pan and bake about ten minutes, cut in rounds, bake in moderate oven.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 11. The excerpt below is the record exactly as published.

JUMBLES HERMITS Vz cup Butter 3 Eggs 14 cup Sugar E cup Butter 1 1 ge 1144 cups Sugar Grated rind of half a Lemon 1 cup chopped Raisins 1 cup Flour 2 tablespoons chopped Citron ' teaspoon Salt 1 teaspoon each extract Cloves, 1 teaspoon Crescent Baking Allspice and Cinnamon Powder Pinch of Salt Beat the butter and sugar to a cream; add 1 teaspoon Crescent Baking the egg previously beaten, the lemon rind, Powder and then the flour, salt and baking powder sifted together. Drop by spoonfuls on a Flour to roll out greased pan and bake about ten minutes, Cut in rounds, bake in moderate oven. A Few Pointers on Cakes Thin cakes require a hotter oven than loaf cakes. Cakes made without butter (such as a sponge cake) should have less heat and longer baking than those of same size containing butter. In order to test cake insert straw from broom. If it is clean when withdrawn the cake is done. Fruit cakes should have linings of several thicknesses of paper. A cake will be improved if a teaspoon of fresh lemon juice is put in the butter and sugar. This makes the cake very light. [PAGE TWENTY-TWO] FILLINGS AND ICINGS CREAM FILLING 1 cup thick Cream whipped to a solid froth 14 cup powdered Sugar 1 teaspoon Mapleine Mix lightly together and use at once. FIG FILLING ee pound chopped Figs tablespoons Sugar 4 tablespoons boiling Water 1 tablespoon Lemon Juice Cook in double boiler till thick enough. CLEAR ICING, FOR CAKE Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. BOILED ICING Boil 1 cup granulated sugar with 14 cup water till it threads when dropped from fork. Pour gradu- ally over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once. CHOCOLATE CREAM FILLING 14 cake Chocolate, grated 24 cup Milk 1% cup Sugar 1 tablespoon Butter Pinch Salt 1 teaspoon Extract Vanilla Boil gently till thick. MARSHMALLOW FROSTING Heat 2 tablespoons milk and 6 tablespoons sugar over fire; boil 6 minutes without stirring. In dou- ble boiler heat 1% pound cut marsh- mallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add \% tea- spoon extract vanilla. Use at once. UNCOOKED ICING 1 Egg 1 tablespoon Water 14 teaspoon Mapleine Powdered Sugar ..Crack egg into saucepan and add table- spoonful of water and Mapleine, beat, and ada one tablespoonful powdered sugar, con- tinue to beat and add same amount of pow- dered sugar until frosting is thick enough to spread on cake, MISCELLANEOUS POULTRY DRESSING (For One Fowl) 1 loaf stale Bread, soaked in cold water, then wring out in cloth 1 heaping tablespoon Butter melted 1 teaspoon powdered Sage 1 teaspoon grated Onion, if de- sired Salt and Pepper to taste 1 teaspoon Crescent Baking Powder

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