Honey Hermits

1 1/3 cups strained honey 1/3 cup shortening

2 eggs

1/2 cup milk 1/2 teaspoon salt

1 cup chopped raisins

1 1 1/2 teaspoons cinnamon

1/2 teaspoon cloves

3 1/2 cups flour

4 teaspoons baking-powder

Mix strained honey and melted shortening. Add eggs, milk, salt and raisins. Sift cinnamon, cloves, and baking-powder with the flour. Beat well, and drop on a greased pan. Bake in a moderate oven (375°-400° F.) until brown.

Honey Gingernuts

1 cup strained honey 1 cup sugar

1 cup melted shortening

2 teaspoons baking-powder

1 egg

1 tablespoon ginger

1 cup chopped nuts


Mix honey, sugar, melted shortening and beaten egg. Add chopped nuts, then baking-powder and ginger sifted with one cup of flour. Add more flour to make a batter of the right consistency to drop from a spoon on to a greased pan. Bake in a moderate oven (375°-400° F.).

Rolled Oats Cookies

1 cup sugar 1/2 cup molasses

1 cup shortening

2 eggs

1/4 cup sweet milk

2 teaspoons ground cinnamon

1 teaspoon ground cloves

54 teaspoon soda 2 cups flour

1 cup chopped raisins sprinkled with 2 tablespoon flour

2 cups rolled oats

Mix ingredients in the order given. Melt the shortening before adding it, and sift the soda and spices with the flour. Drop by teaspoonfuls on greased pans and bake in a moderate oven (375°-400° F.).


1/4 cup shortening

1 cup sugar

2 eggs

1 cup milk

3 1/2 teaspoons baking-powder 1/4 teaspoon grated nutmeg 1/2 teaspoon salt Flour

Cream the shortening. Add sugar; then the well-beaten eggs. Sift the baking-powder, nutmeg, and salt with one cup of flour and add alternately with the milk to the first mixture. Add additional flour to make a dough stiff enough to handle. Toss on floured board, roll one-half inch thick and cut into strips. Twist and fry in deep fat (360°-370° F.). If you have no thermometer, test temperature of fat as directed on page 26. Drain on unglazed paper and when cold roll in powdered sugar. This recipe makes about three dozen crullers.

Fritter Batter

1 1/3 cups flour 1/4 teaspoon salt

2 teaspoons baking-powder

1 egg

2/3 cup milk

2 tablespoons powdered sugar (for sweet fritters only)

Sift dry ingredients, add egg, well beaten, and milk. The batter should be just thick enough to coat the article it is intended to cover. If it is too thin, add more flour; if too thick, add more liquid.

Apple Fritters

1 cup milk

2 eggs

1 teaspoon sugar Salt

2 cups flour

1 tablespoon baking-powder


To the milk add the well-beaten egg-yolks and the sugar, then the flour mixed and sifted with the baking-powder and the salt. Then fold in the stiffly beaten whites. Add sliced sour apples, being careful to get the batter all over them. Drop by spoonfuls into deep fat (360°-370° F.) and fry two to three minutes. Serve with powdered sugar or foamy sauce.