Preparation: The ingredients are mixed well and the flour stirred in last. With a teaspoon drop on well buttered pans and bake until light brown.
No. 32—HICKORYNUT DROP CAKES.
- 1½ cups of sugar
- 1 cup of butter
- 2 eggs
- 1 cup of sour cream
- 1 tsp. of vanilla
- 1 cup of hickory nuts
- 2 tsps. of baking powder
- 3½ cups of flour
- 1 tsp. of soda
Preparation: The butter is stirred to a cream and mixed with sugar and eggs. The soda is dissolved in the sour milk and added, also the vanilla, the nuts and the baking powder mixed with the flour. Little heaps of dough are placed on well buttered pans and baked in a slow oven.
No. 33—SMALL HERMIT CAKES No. 1.
- 1½ cups of brown sugar
- 1 cup of butter
- 3 eggs
- 1 cup of ground nuts
- 1 cup of finely chopped raisins
- 1 tsp. of cloves
- 1 tsp. of cinnamon
- 1 tsp. of baking soda
- 1 tbsp. of good molasses
- 3 cups of flour
- 1 cup of finely chopped dates
Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes the size of a walnut and bake in a slow oven.
No. 34—SMALL HERMIT CAKES No. 2.
- 1 cup of butter
- 2 eggs
- 2 cups of sugar
- 1 cup of currants
- 1 tbsp. of molasses
- 1 tsp. of cinnamon
- 1 tsp. of cloves
- 1 tsp. of nutmeg
- Flour enough to make a stiff dough
- 1 tsp. of soda
Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinnamon, cloves, nutmeg and enough flour to roll out the dough, being careful not to make it too stiff. Roll out thin, cut out with a cookie cutter or in strips and bake in a hot oven.