Mrs. McNeill's Hermits

Ingredients

• One cup butter
• 3 cups brown sugar
• 2 cups raisins
• 2 cups currants
• 1 cup nut meats
• 6 cups Dousman's Best Patent flour
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 4 eggs
• 2 teaspoons soda
• a little grated orange peel

Method

1. 1

   Cream butter and sugar, add milk and eggs beaten lightly and soda sifted into one-half the flour.

2. 2

   Add the fruit and nuts that have been chopped and floured.

3. 3

   Work well together and then add spices and rest of flour.

4. 4

   Drop by spoonfuls on buttered tins some distance apart and smooth down with a knife dipped in boiling water.

5. 5

   Bake in a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 89. The excerpt below is the record exactly as published.

cup raisins, chopped fine, Vo teaspoon each cloves and cinnamon and one nutmeg, 2 cups Dousman's Best Patent tlour. ^Ii\ well and drop a sjioonful at a time, far enough apart so they won't run togetlu'i', on a buttered tin and bake in hot oven in a Jewel Range. Mrs. C. L. Andi>:i!son. Hermits. One cup butter, 1^/4 cups brown sugar. 1 cup sour cream, 2 eggs. 1 teas])0(ni soda, ?) cu])s Dousmaifs Best Patent flour, 1 cu]i raisins, i/^ cup pecan nuts, 1 tea- spoon cinnamon, i/. nutmeg. Bake in a Jewel Range in large square tins. Out as desired. Mrs. D. D. Raxoalf.. Fruit Cookies or Hermits. One cu]i butter, li/o cups sugar, 1 cup I'aisins, 1 cu]) pecan nuts, 4 tablespoons sweet ndlk, 2 teaspoons baking powder, 1 teas])oon cinnamon, V^ nutmeg, 3 eggs. Boll thin. Bake in a Jewel Range. Mrs. W. H. Oakley, SUPERIOR COOK BOOK 121 Drop Hermits. One cuj) hiiltc r. 1 ciii) soui' crcaiii. 1 cup (•l!(i|)|i('(l nuls, 1 cup I'aisius. 'il'- eujis brown suo-ar, 4 egi^s, 1 teaspoon ciniiaiinin. 1 teaspoon soda. 1 mitincLi'. I cups Dons- mans' Best Patent Flour. Bake in a Jewel Ifanuc Mrs. McNeill's Hermits. One cup l)uttei\ ;! cuj)s Niown su;':ar, 2 cu|)s I'aisins. 2 cu])s cui'rants, 1 cup nut meats, (! cups Dnusnian's Px-ho cake tloui'. 1 teas])oon nutm(\ij, 1 teaspoon cinnamon. ■I e^-gs, 2 tea.spoons soda, a little grated orange peel. Cream butter and sugar, add milk and eggs beaten lightly and soda sifted into one-half the flour. Add the fruit and nuts that have been eh'^-pped and floured. Work well together and then add spices and rest of flour. Drop by spoonfuls on l)uttei'ed tins some distance apart and smooth down with a knife dipped in boiling water. These are delicious and will keep a long rime. iJ.'ke in a .lewel IJange. Oatmeal Date Cakes. Two cups Dousman's Best Patent lloui'. 2 cups oatmeal. 1 cu]-> brown sugar. 1/2 cup buttermilk, 1/2 teaspoon soda, 1/2 cup butter, '.g ^np ''^'■*'- l^al'^<-' in a Jewel Range. Filling for Above. Oiu' lb. dates, 1 cup brown sugar and 1 cup water: boil to a jam. lioll the dough thin, cut in strips, spread on filling, fold over and cut in o1)longs. ^!i;s. Jam: ]^)I.a('kxky. German Christmas Cakes. One lb. (lark brown sugar. 4 eggs

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