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    Old-Fashioned Cookie Recipes II: Hermits, Lady Fingers, Marguerites & More
    Old-Fashioned Cookie Recipes II: Hermits, Lady Fingers, Marguerites & More
    Old-Fashioned Cookie Recipes II: Hermits, Lady Fingers, Marguerites & More
    Ebook307 pages2 hours

    Old-Fashioned Cookie Recipes II: Hermits, Lady Fingers, Marguerites & More

    By Edith Wells

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    About this ebook

    Housewives and bakers of earlier generations cooked up a variety of cookies - some now forgotten. There were hermits, lady fingers, marguerites, jumbles, and wafers to name a few. In this second collection of antique cookie recipes, you’ll find an additional 400 plus old-fashioned cookie receipts. Also scattered throughout the collection are old-fashioned ads, pictures, and advice from the original cookbooks. Whip up a batch of spiced lemon and citron wafers or rose scented bachelor buttons and take a tasty trip back in time.

    1841 Tory Wafers
    1847 Sherry & Vanilla Jumbles
    1881 Black Pepper & Ginger Snaps
    1888 Iced Bachelor’s Buttons
    1890 Spiced Hermits with Raisins & Citron
    1893 Poppy Seed Cookies
    1899 Frosted Madelaines
    1904 Spiced Pepper Nuts with Citron
    1905 Orange Iced Ebony Fingers
    1909 Southern Rose & Almond Macaroons
    1910 Vanilla Kisses with Zabajone Filling
    1913 Almond & Caraway Shortbread
    1914 Brown Sugar Cookies with Walnuts
    1915 Lemon Butter Sand Tarts
    1916 Boiled Molasses Chips
    1917 Fig Marguerites
    1918 Lemon & Cinnamon Prune Meringues with Nuts
    1921 Lemon & Mace Imitation Honey Cookies
    1922 Lace Curtain Cookies

    LanguageEnglish
    PublisherEdith Wells
    Release dateDec 31, 2021
    ISBN9781005587819
    Old-Fashioned Cookie Recipes II: Hermits, Lady Fingers, Marguerites & More
    Author

    Edith Wells

    Edith Wells collects and cooks antique recipes. Visit the website for more old-fashioned recipes. The vlog features old-fashioned dessert recipes made paleo, spiced up antique vegetarian recipes, and old-time bean pot recipes. On the blog, you'll find old-fashioned menus for an old-fashioned dinner night, crazy old-time recipes, and antique recipes recreated. Books include: Old-Fashioned Salads, Old-Fashioned Fruit Salads, Old-Fashioned Dinner Menus, and Old-Fashioned Afternoon Tea.

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      Book preview

      Old-Fashioned Cookie Recipes II - Edith Wells

      A Collection of Antique Cookie Recipes

      Old-Fashioned Cookie Recipes II

      Hermits, Lady Fingers, Marguerites & More

      Compiled by Edith Wells

      www.HearthRecipes.com

      Copyright 2021

      Edith Wells

      All rights reserved in the changes, selection, and layout.

      Please Note

      Included in this book are old ads and advice taken from antique cook books which include benefits that may be exaggerated or untrue. Ads may advertise products that are no longer available and at prices no longer available. Any advice from these antique ads and cook books may be outdated. Consult the appropriate expert before using.

      Contents

      Old-Fashioned Measurements

      Bachelor's Buttons

      Hermits

      Honey Drop Cakes

      Jumbles

      Lady Fingers

      Macaroons

      Madelaines

      Marguerites

      Meringues and Kisses

      Molasses Cookies

      Oatmeal Cookies

      Pepper Nuts

      Sand Tarts

      Seed Cookies

      SCOTCH SHORTBREAD

      Short Bread

      Snaps

      Sugar Cookies

      Wafers

      More Recipe Collections

      Old-Fashioned Measurements

      1 Coffee Spoon = ½ tsp

      1 Dessertspoon = 2½ tsp

      1 Gill = ½ cup

      1 pint = approx. 2 cups

      1 Quart = approx. 4 cups

      1 Saltspoon = ¼ tsp

      1 Teacup = approx. ¾ cup

      1 Wine Glass = approx. 1½ cups

      Bachelor’s Buttons

      The Something-Different Dish (1915)

      1888 Iced Bachelor’s Buttons

      Centennial Cookery Book

      The Woman's Centennial Association of Marietta, Ohio

      BACHELOR'S BUTTONS

      ½ teacup butter

      2 eggs

      3 cups flour

      2 cups powdered sugar

      Vanilla flavor

      Icing

      Preserves

      Rub the butter and flour together, then the sugar and moisten it with the eggs. Flavor with vanilla. Drop on tins, making large as macaroons. Very good. These can be made twice the size of a macaroon. Add a pinch of preserve on each after baking; cover with icing. MRS. W. W. MILLS.

      Little cakes and cookies are even more attractive than homemade candies. Packed neatly in gay little boxes and tied with ribbons, they will prove a very acceptable gift.

      Mrs. DeGraf's Cook Book (1922)

      1910 Bachelor Buttons with Almonds

      Corona Club Cook Book

      Corona Club San Francisco

      Bachelor Buttons

      1 cup sugar

      ½ cup butter

      ½ cup flour

      1 egg

      A little nutmeg

      A little almond extract

      Sugar to dip

      Roll in small cakes size of marbles. Dip in sugar and bake.—Mrs. J, W. P.

      1915 Rose Bachelor’s Buttons

      The Something-Different Dish

      Marion Harris Neil

      Bachelor’s Buttons

      2 ozs (4 tbs) butter

      3 ozs (6 tbs) sugar

      ½ tsp rose extract

      1 well beaten egg

      5 ozs (1¼ cups) flour

      Sprinkle of sugar

      Cream the butter with the sugar; then add the rose extract, the egg and the flour. Knead on a floured baking board, roll out and cut with a small cutter. Place on a buttered tin, sprinkle over with sugar, and bake in a moderate oven until ready. These biscuits are often served at afternoon tea. They are fine for the lunch box. Bachelor's Buttons is the quaint name for tiny old-fashioned English cookies.

      Hermits

      Lowney's Cook Book (1907)

      1882 Spiced Raisin Hermits

      The California Practical Cook Book

      As a Man Eateth, So is He.

      Hermits

      ⅓ cup shortening.

      1 teaspoon cinnamon.

      2 eggs.

      1 teaspoon baking powder.

      1 cup brown sugar.

      1 teaspoon nutmeg.

      2½ cups flour.

      ½ teaspoon cloves.

      ½ teaspoon salt.

      1 cup raisins, seedless.

      ¼ teaspoon soda.

      ½ cup walnuts, chopped.

      Cream shortening, add sugar, sift all remaining dry ingredients. Add well beaten eggs to butter and sugar; mix well, add dry materials, raisins and nuts. Chill and then roll out and cut in any desired shape. Bake in a moderate oven.

      Another thing to be watched is the amount of baking powder—whether the common household baking powder or ammonia it all is the same—because too much destroys the cakes by making them too light, full of holes and spread all over the pans, while with too little or with weak powder they remain harder than crackers.

      Cooking for Profit (1893)

      1888 Cinnamon Currant Hermits

      Centennial Cookery Book

      The Woman's Centennial Association of Marietta, Ohio

      HERMIT COOKIES

      3 eggs

      1½ cups of brown sugar

      ½ cup of butter

      1 cup of currants

      1 teaspoon of soda dissolved in a little milk

      1 teaspoon of cinnamon

      Flour enough to roll

      Mrs. John Eaton.

      Benson Woman's Club Cook Book (1915)

      1889 Allspice & Raisin Hermits

      Journal Cook Book

      Albany Journal Company

      Hermits

      1½ cups sugar

      1 cup butter

      1 cup chopped raisins

      3 eggs

      1 tsp allspice

      1 tsp soda

      Flour

      Make as thick as ginger snaps. Mrs. M. E., Grovenor's Corner.

      1890 Spiced Hermits with Raisins & Citron

      The Mansfield Cook Book

      W. H. Mansfield & Co

      HERMITS

      1½ cups sugar

      1 cup butter

      3 eggs

      ½ tsp soda

      1 tsp nutmeg

      1 tsp cassia*

      1 tsp allspice

      1 cup raisins, chopped fine

      ½ cup citron, chopped

      Flour

      Use enough flour to roll. Quick oven.

      *Chinese cinnamon

      1899 Spiced Currant & Raisin Hermits

      The 3-6-5 Cook Book

      Mary Shelley Pechin

      HERMITS

      1½ cups sugar

      1 cup butter

      3 eggs, well beaten

      ½ cup New Orleans molasses

      1 tsp soda dissolved in 2 tsp cold water

      1 cup seeded and chopped raisins

      1 cup currants

      1 tsp mixed spices: cinnamon, nutmeg

      Flour

      Sugar and butter stirred to a cream. Bake in small cakes by dropping in spoonfuls on a buttered tin.

      1907 Cinnamon Chocolate Hermits

      Lowney's Cook Book

      Maria Willett Howard

      Lowney's Chocolate Hermits

      ½ cup butter

      2 teaspoons baking powder

      ½ cup sugar

      2 cups flour

      2 eggs

      ¼ cup Lowney's Always Ready Chocolate Powder

      ½ cup raisins, seeded

      ¼ teaspoon salt

      2 tablespoons hot water

      1 teaspoon cinnamon

      Cream butter; add sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a buttered baking sheet, put a raisin in the center of each hermit, and bake in a moderate oven.

      1908 Vanilla & Spice Hermits with Citron, Raisins, & Nuts

      One Thousand Favorite Recipes

      The Ladies Auxiliary

      Hermits

      1 cup butter

      1 cup granulated sugar

      3 eggs, unbeaten

      1 cup raisins, cut fine

      1 cup nuts, cut fine

      ⅓ cups citron, cut fine

      1 tsp ground cloves

      1 tsp cinnamon

      1 tsp vanilla

      1 scant tsp soda

      1 tsp hot water

      Flour

      Cream butter and sugar together and add eggs unbeaten. Mix cloves and cinnamon with nuts, raisins, and citron (marmalade, preserves, cherries, etc., if handy) and flour well. Combine. Add 1 teaspoonful of vanilla, 1 scant teaspoonful soda with 1 teaspoonful of hot water. Add enough flour to make very stiff. Put in well-greased pans. Drop the size of half-dollar. Mrs. L. Gottstein.

      1909 Spiced Raisin Hermits

      Cook Book of the Sierra Madre Woman’s Club

      Hermits

      1 cup raisins

      1 cup butter

      2 cups sugar

      1 tbs cinnamon

      1 tsp cloves

      ½ tsp soda in 1 tbs milk

      3 eggs

      Flour

      Use enough flour to roll.

      1911 Chocolate Hermits with Raisins & Nuts

      The Club Woman's Cook Book

      The Ramblers Club

      CHOCOLATE HERMITS

      1 egg

      ½ cup sugar

      ½ cup melted butter

      ½ cup milk

      2 tsp baking powder

      3 tbs melted chocolate

      ½ cup raisins

      ½ cup nuts

      1½ cups flour

      Pinch of salt

      Drop from spoon on to buttered pans. Miss Grace Caplin.

      1912 Spiced Hermits with Dried Fruit & Nuts

      Christopher House Guild

      Mrs. Theodore Nelson Johnson

      HERMIT COOKIES

      1½ cups brown sugar

      1 cup butter

      3 eggs

      1 teaspoon soda in little hot water

      1 cup raisins

      1 cup chopped nuts

      A little citron

      1 teaspoon cinnamon

      A little nutmeg

      Flour

      Use enough flour to drop from the spoon. Bake slowly. Mrs. Moody.

      1912 Oatmeal Hermits

      The Friday Club Menus

      A Cape Cod Cook Book

      The Friday Club, Yarmouth, Massachusetts

      Oatmeal Hermits

      2 cupfuls oatmeal

      1 cupful seeded raisins

      ½ cup English walnuts

      1 cup white sugar

      Salt

      1 cup melted butter

      2 well-beaten eggs

      1 tsp soda dissolved in 6 tbs hot sweet milk

      1 tsp cinnamon

      1 tsp nutmeg

      2 cupfuls flour

      Put oatmeal, raisins, and walnuts through the coarse chopper of a meat cutter. Mix together white sugar, salt, melted butter, and eggs. Add soda dissolved in 6 tablespoons hot sweet milk, cinnamon, nutmeg, and flour. Stir in oatmeal mixture, drop on a tin sheet about 3 inches apart, and bake in moderate oven.

      Sheets of tin, cut to slide into oven and rest upon the ridges made for grates, will be found a great convenience, particularly for cookies. Two or three sheets are desirable, two being in the oven while a third is being filled. Any tinner can cut them to the size desired. The absence of sides of pan greatly facilitates slipping the cookies off without breaking. A dripping pan turned upside down will do.

      Monarch Cook Book (1906)

      1912 Chocolate Hermits with Currants

      Dainties

      Mrs. S. T. Rorer

      Hermits

      ½ cupful of butter

      1 cupful of sugar

      ½ cupful of thick sour cream

      3 eggs

      2½ cupfuls of flour

      1 level teaspoonful of baking soda

      1 ounce of chocolate

      3 cupfuls of flour

      1 teaspoonful of baking powder

      ½ cupful of currants

      Beat the eggs, without separating, until light; add the sugar and butter. When very, very light, moisten the baking soda in a little cold water, add it to the cream, stir it into the mixture, and add the chocolate, melted. Sift the baking powder and flour, stir them in, add the currants, floured, and drop by teaspoonfuls on the bottom of a greased baking pan. Bake in a brisk oven ten or fifteen minutes.

      1915 Spiced Raisin & Fig Hermits with Walnuts

      The Philadelphia New Century Club Book of Recipes

      Mrs. H. S. Prentiss Nichols

      HERMITS

      (Delicious Small Cakes)

      1 cup butter

      3 eggs

      2 cups sugar

      ½ cup sour milk

      1 teaspoon (level) soda

      ½ lb. figs, cut fine

      ½ tsp cloves

      1 teacup raisins, cut fine

      3 cups flour

      ½ lb. English walnuts, chopped

      2 tsp cinnamon

      3 tsp liquid vanilla or equivalent in vanilla bean

      Add eggs to the creamed butter and sugar. Combine sour milk with soda dissolved in a little milk; figs, cloves, and raisins. Add flour carefully; do not have too thick. Add walnuts, cinnamon, and vanilla, or equivalent in vanilla bean. Lard baking pans, drop batter, a teaspoon at a time, two inches apart on pan. Bake only until light brown. Mrs. Leon S. Dexter.

      1915 Fig, Date, & Nut Hermits

      Benson Woman's Club Cook Book

      HERMITS NO. 2

      ⅔ cup butter

      1½ cups brown sugar

      2 eggs

      1 tsp soda dissolved in hot water

      1 cup (mixed) raisins, figs, dates, and English walnuts or any nut

      Flour

      Use enough flour to make a batter that will drop nicely. Mrs. Ernest H. Tindell.

      1916 Pecan Hermits with Raisins & Currants

      Home Kitchen Cook Book

      The Ladies Auxiliary of Fredericksburg, Texas

      Hermits

      1 cup of butter

      1½ cups of sugar

      3 eggs

      ½ cup of molasses

      1 teaspoonful soda

      1 cup raisins

      1 cup currants

      1 cup pecans

      1 teaspoonful ginger

      1 teaspoonful cloves

      1 teaspoonful cinnamon

      1 teaspoonful allspice

      Flour

      Use enough flour to roll out soft. Mrs. Ed. Oehler.

      1917 Cinnamon Raisin Hermits with Walnuts

      Balanced Meals with Recipes

      Lake View Woman's Club

      HERMITS No. 1

      1½ cups brown sugar

      1 cup butter

      3 eggs, well beaten

      2 tbs molasses

      1 tsp soda

      A little salt

      1 tsp cinnamon

      2½ cups flour

      1 cup English walnuts, cut up

      1 cup raisins, cut up

      Drop by teaspoonsful in buttered tins and bake ten or fifteen minutes. Mrs. D. C. Prescott.

      1917 Spiced Raisin Hermits

      Balanced Meals with Recipes

      Lake View Woman's Club

      HERMITS No. 2

      3 cups brown sugar

      1 cup butter or half drippings

      1 cup sour milk

      1 large tsp soda

      4 eggs

      2 tsp cinnamon

      2 tsp cloves

      2 tsp nutmeg

      2 cups chopped raisins or part nuts

      3⅛ cups flour

      Flour so batter will drop from spoon. This makes thirty-four cakes. Miss Elizabeth E. Church.

      1918 Spiced Cinnamon & Ginger

      Barley Flour Hermits

      The Home Keeping Book

      Food Administration Supplement

      HERMITS

      2 cups barley flour

      2 tablespoons fat

      1 egg

      ½ teaspoon ginger

      ¼ cup chopped raisins

      1 teaspoon baking powder

      ½ cup corn syrup

      ¼ teaspoon salt

      ½ teaspoon cinnamon

      ¼ cup nuts

      1 tablespoon milk

      Honey, maple sugar, or maple, beet, apple, or sorghum syrup, which can be made at home, can be used in the same way as corn syrup in the above recipes to save sugar.

      "The flank fat from beef,

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