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Carrot Pudding
1 cup carrots ground
1 " raw potatoes
1 " raisins
orange peel
ground together
½ c sugar
1 " flour
1 tsp soda
1 t. cinnamon
+ allspices salt.
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# Carrot Pudding (or Cookie) Recipe
## Ingredients
- 1 cup carrots, ground
- 1 cup raw potatoes, ground
- 1 cup raisins, ground
- Orange peel, ground together with above
- 1/2 cup sugar
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Allspice
- Salt
## Instructions
1. Grind together the carrots, raw potatoes, raisins, and orange peel.
2. Mix in the sugar, flour, baking soda, cinnamon, allspice, and salt. -
Hermits
Hermits
1 ½ cup sugar
2/3 cup shortning cream
together
2 eggs
1 cup of choppted raisins
1 teaspoon soda
little salt dissolved
in 3 tablespoons of milk
all kinds of spice.
Hermits.
1 cup sugar
2/3 cup shortning cream
together x
1 egg.
¾ cup of sour milk
1/3 cups chopped raisins
Back:
Mrs. Jorko
Custom House and Post Office, Rockland, Me.
1 teaspoon soda
1 teaspoon nutmeg
.. cinnamon
" cloves
little salt.
Hermits.
2 cups sugar.
1 cup butter or lard or half
and half and cream togeth
1 cup raisins, 1 cups currants
chopped 2 eggs 1 half cup
of sour milk, salt, teaspoon
soda teaspoon cloves, nutmeg
cinnamon, flour to roll sti
---
# Hermits (Three Versions)
## Version 1 — Drop Hermits (Inferred)
### Ingredients
- 1 1/2 cups sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup raisins, chopped
- 1 tsp baking soda
- Pinch salt dissolved in 3 Tbsp milk
- Spices to taste (see Editor's Notes)
- 2–2 1/2 cups flour (see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in chopped raisins.
4. Dissolve baking soda and salt in 3 Tbsp milk; add to mixture.
5. Add spices and flour gradually until a soft drop cookie dough forms.
6. Drop by spoonfuls onto a greased baking sheet.
7. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
8. Cool on pan for a few minutes before removing.
---
## Version 2 — Sour Milk Drop Hermits (Inferred)
*(Incomplete — see Editor's Notes)*
### Ingredients
- 1 cup sugar
- 2/3 cup shortening
- 1 egg
- 3/4 cup sour milk
- 1/3 cup raisins, chopped
- Spices to taste (see Editor's Notes)
- Flour to make a soft drop dough (approximately 2 cups — see Editor's Notes)
### Instructions
1. Cream sugar and shortening together until light and fluffy.
2. Beat in egg.
3. Stir in sour milk and chopped raisins.
4. Add spices and flour gradually until a soft drop cookie dough forms.
5. Drop by spoonfuls onto a greased baking sheet.
6. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
7. Cool on pan for a few minutes before removing.
---
## Version 3 — Rolled Hermits (Traditional) (Inferred)
### Ingredients
- 2 cups sugar
- 1 cup butter, lard, or half butter and half lard
- 1 cup raisins
- 1 cup currants, chopped
- 2 eggs
- 1/2 cup sour milk
- Pinch salt
- 1 tsp baking soda
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- Flour to roll stiff (approximately 4–5 cups — see Editor's Notes)
### Instructions
1. Cream sugar and butter or lard together until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in raisins, currants, and sour milk.
4. Add salt, baking soda, cloves, nutmeg, and cinnamon; mix well.
5. Add flour gradually until dough is stiff enough to roll without sticking.
6. On a floured board, roll dough to approximately ¼" thickness.
7. Cut into rectangles or squares.
8. Place on a greased baking sheet.
9. Bake at 375°F for 10–12 minutes until set and lightly browned at edges.
---
## Editor's Notes
**What are Hermits?**
Hermits are a classic American spiced drop or rolled cookie dating to at least the 1870s, particularly associated with New England. Dense, chewy, and heavily spiced with dried fruit, they were prized for keeping well in a tin for several weeks — a practical virtue for farmhouse baking.
**Baking instructions missing from all versions:**
All three versions end at the mixing stage; baking was assumed knowledge. Baking details inferred from standard period Hermit recipes.
**"All kinds of spice" (Version 1):**
Deliberately vague — Version 3 gives the likely intended blend: cloves, nutmeg, and cinnamon. Recommended starting point: 1/2–1 tsp each. Allspice and ginger are also period-appropriate additions.
**Flour missing from Versions 1 and 2:**
Neither version specifies flour quantity. Estimated from fat/sugar/egg ratios: approximately 2–2 1/2 cups for Versions 1 and 2 (drop cookies); approximately 4–5 cups for Version 3 (rolled cookie).
**Version 2 is a fragment:**
Original card instructions end after "Cream sugar and shortening together" — all subsequent steps inferred from Versions 1 and 3. Spices and flour entirely absent from original. Flag as significantly incomplete.
**"Sour milk" (Versions 2 and 3):**
Period term for naturally soured whole milk, similar to buttermilk. Modern substitution: add 1 Tbsp white vinegar or lemon juice per cup of whole milk and let stand 5 minutes.
**Version 3 has duplicate nutmeg:**
Original card lists nutmeg twice (likely a transcription error on the card itself). One tsp nutmeg intended.
**Drop vs. rolled:**
Versions 1 and 2 are soft drop cookies; Version 3 is the older, more traditional rolled-and-cut style. The three versions together suggest the recipe evolved in this household from rolled to drop over time, or reflect different sources.
**Three versions on one card:**
Unusual and archivally significant — suggests the contributor was actively comparing or consolidating recipes rather than copying a single trusted source. -
Butterscotch Pudding
Butterscotch Pudding Sweet
Cream 2 Tbspns. Margarine with
½ cup white sugar. Add to this
1 cup rich milk, 1 cup sifted flour,
2 teaspoons baking-powder, ½ teaspoon
salt, ½ cup raisins and ¼ cup chopped
walnuts. dates
Now make a syrup of two cups luke-
warm water, one cup brown sugar, two
teaspoons butter, one tablespoon corn-
starch. Mix this well, and boil for five
minutes. Grease a casserole. Pour in
syrup first, and then the batter over it.
Bake for one hour at 350'
Can use plain rich milk to
Ernestine - New Years Eve 1952 serve.
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[reverse shows bleed-through of front text only — no additional content]
---
# Butterscotch Pudding
## Ingredients
- 2 Tbsp margarine
- 1/2 cup white sugar
- 1 cup rich milk
- 1 cup sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins (or dates)
- 1/4 cup chopped walnuts
## Syrup
- 2 cups lukewarm water
- 1 cup brown sugar
- 2 tsp butter
- 1 Tbsp cornstarch
## Instructions
1. Cream 2 Tbsp margarine with 1/2 cup white sugar.
2. Add 1 cup rich milk, 1 cup sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup raisins, and 1/4 cup chopped walnuts. Mix to form a batter.
3. Make the syrup: combine 2 cups lukewarm water, 1 cup brown sugar, 2 tsp butter, and 1 Tbsp cornstarch. Mix well and boil for five minutes.
4. Grease a casserole dish.
5. Pour the syrup into the casserole first, then pour the batter over it.
6. Bake for one hour at 350°F. -
Mincemeat Gift Breads / Fluffy Orange Spread
Mincemeat Gift Breads
(Helen Wolcott)
1 pkg. nut bread mix 1/3 c. prepared mince-
1/3 c. raisins meat
Prepare nut bread mix as directed on package, re-
ducing water to 2/3 cup and adding mincemeat and
raisins to the dry ingredients. Turn into four greased
and floured soup cans. Bake in moderate oven (350
degrees) for 35 to 40 minutes.
Cool 10 minutes before removing from soup cans.
Slice and serve with fluffy orange spread if desired.
To make spread, combine 1 (8 oz.) pkg. softened
cream cheese, 1/4 cup sifted confectioners' sugar, 2
tablespoons orange juice and 2 teaspoons orange rind.
Beat until light and fluffy.
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# Mincemeat Gift Breads
## Ingredients
- 1 pkg. nut bread mix
- 1/3 cup raisins
- 1/3 cup prepared mincemeat
## Instructions
1. Prepare nut bread mix as directed on package, reducing water to 2/3 cup and adding mincemeat and raisins to the dry ingredients.
2. Turn into four greased and floured soup cans.
3. Bake in moderate oven (350 degrees) for 35 to 40 minutes.
4. Cool 10 minutes before removing from soup cans.
5. Slice and serve with fluffy orange spread if desired.
## Fluffy Orange Spread
- 1 (8 oz.) pkg. softened cream cheese
- 1/4 cup sifted confectioners' sugar
- 2 Tbsp orange juice
- 2 tsp orange rind
## Fluffy Orange Spread Instructions
1. Combine cream cheese, confectioners' sugar, orange juice, and orange rind.
2. Beat until light and fluffy. -
Pumpkin Bread
Pumpkin Bread
3c sugar
1/2 t B.P.
2 " soda 325°
1 1/2 " salt 2 lg. loaf pans
1 " cloves 4 small 1 hr.
1 " cinnamon
1 "nutmeg
3 1/2 c. flour
1c. salad oil
2c. pumpkin
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Pumpkin-Bread
1 1/2 c sugar - 1 t salt
1/2 c cooking oil - 1/2 t cloves -
2 eggs 1/2 t cinnamon
1c pumpkin - 1/2 t nutmeg
1 3/4 c flour - 1/2 t allspice
1/4 t baking powder 1/3 c water
1 t soda - 1/2 c raisens
on hour 350°
---
# Pumpkin Bread
## Ingredients (Large Batch — Front of Card)
- 3 cups sugar
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 1/2 cups flour
- 1 cup salad oil
- 2 cups pumpkin
## Ingredients (Smaller Batch — Back of Card)
- 1 1/2 cups sugar
- 1/2 cup cooking oil
- 2 eggs
- 1 cup pumpkin
- 1 3/4 cups flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/3 cup water
- 1/2 cup raisins
## Instructions
1. Combine all dry ingredients.
2. Mix in oil, pumpkin, and remaining wet ingredients until combined.
3. Pour into loaf pans. Large batch: bake at 325°, 2 large loaves approx. 1 hr or 4 small loaves 1 hr.
4. Smaller batch: bake at 350° for one hour. -
Rhubarb Cake
(Barb Webber)
Rhubarb Cake
Put following ingredients together
in mixing bowl:
2 c. sugar 1/2 tsp. salt
2/3 c. shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 c. flour
1/2 tsp. nutmeg 1 c. cold coffee
Mix all this together - Then add:
1c. raisins, 2c. raw rhubarb & 1c. nuts.
Back:
Bake 1 hr. 350° in 9x13 greased &
floured pan.
---
# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup nuts
## Instructions
1. Put all ingredients (sugar, shortening, cinnamon, cloves, nutmeg, salt, soda, eggs, flour, and cold coffee) together in mixing bowl and mix together.
2. Then add raisins, raw rhubarb, and nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Spice Cake
2 cups GOLD MEDAL Flour*
1 tsp. soda
½ tsp. salt SPICE
2 tsp. cinnamon
1 tsp. cloves CAKE
½ tsp. nutmeg
½ cup butter or margarine
1½ cups brown sugar (packed)
2 egg yolks
1½ cups commercial sour cream
1 cup raisins
½ cup chopped nuts
2 egg whites
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
each addition. Add dry ingredients alternately with sour cream to creamed
mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
Gold Medal Browned Butter Frosting (below).
Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
layers or 13x9½x2" oblong.
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# Spice Cake
## Ingredients
- 2 cups Gold Medal Flour
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar (packed)
- 2 egg yolks
- 1 1/2 cups commercial sour cream
- 1 cup raisins
- 1/2 cup chopped nuts
- 2 egg whites
## Instructions
1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
2. Blend flour, soda, salt and spices thoroughly.
3. Cream butter and sugar thoroughly.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add dry ingredients alternately with sour cream to creamed mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until stiff but not dry; fold into creamed mixture.
8. Spoon into prepared pans.
9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
10. Cool; frost with Gold Medal Browned Butter Frosting.
## Gold Medal Browned Butter Frosting
- 1/2 cup butter
- 1 egg
- 2 Tbsp milk
- 3 1/4 cups sifted confectioners' sugar
- 3/4 cup Gold Medal Flour
- 1/4 tsp salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla
1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
2. Remove from heat.
3. Beat -
Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
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# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour. -
Bars
2C rolled oats Bars 1t cinnamon 1C raisins
1C flour 1/2 t B S 1/4C jelly
3/4C packed Br. sugar 3/4C butter cinnamon
icing
350 30min
Combine oats flour brown sugar
Cinn & soda mix well.
Combine raisins & jelly toss with
reserved crumbs sprinkle over layer
in pans. Bake at 350° 30min
Drizzle with cinnamon icing
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# Bars
## Ingredients
- 2 C rolled oats
- 1 C flour
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C raisins
- 1/4 C jelly
## Instructions
1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
2. Cut in butter until crumbly. Reserve a portion of crumbs.
3. Press remaining crumb mixture into a layer in pans.
4. Combine raisins and jelly; toss with reserved crumbs.
5. Sprinkle over layer in pans.
6. Bake at 350° for 30 minutes.
## Cinnamon Icing
1. Drizzle with cinnamon icing. -
Apple Skillet Cake
APPLE SKILLET CAKE Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon
3 tablespoons butter 1 1⁄3 cups sifted Pillsbury's BEST Flour
2⁄3 cup firmly packed brown sugar 2 teaspoons double-acting baking powder
3 cups (about 3 medium) pared, 1⁄2 teaspoon salt
thinly sliced apples 1⁄4 cup sugar
1⁄3 cup raisins 2⁄3 cup firmly packed brown sugar
Melt butter in heavy skillet measuring 10 inches across top.
Remove from heat; add 2⁄3 cup brown sugar. Arrange apples
in skillet; add raisins.
Sift flour, baking powder and salt. Set aside. Add sugar
and 2⁄3 cup brown sugar gradually to shortening, creaming
well. Blend in egg yolks and vanilla; beat well. Add dry
ingredients alternately with milk; blend thoroughly after
each addition.
Beat egg whites until stiff but not dry; fold into batter.
Pour over apples. Bake in moderate oven (350°) 55 to
minutes. Turn out of skillet immediately. Serve warm.
1⁄3 cup Crisco
2 unbeaten egg yolks
1 teaspoon French's Vanilla
2⁄3 cup undiluted Pet Milk
2 egg whites
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# Apple Skillet Cake
*Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon*
## Ingredients
- 3 Tbsp butter
- 2/3 cup firmly packed brown sugar
- 3 cups (about 3 medium) pared, thinly sliced apples
- 1/3 cup raisins
- 1/3 cup Crisco
- 2 unbeaten egg yolks
- 1 tsp French's Vanilla
- 2/3 cup undiluted Pet Milk
- 2 egg whites
- 1 1/3 cups sifted Pillsbury's BEST Flour
- 2 tsp double-acting baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2/3 cup firmly packed brown sugar
## Instructions
1. Melt butter in a heavy skillet measuring 10 inches across the top.
2. Remove from heat; add 2/3 cup brown sugar. Arrange apples in skillet; add raisins.
3. Sift flour, baking powder, and salt. Set aside.
4. Add sugar and 2/3 cup brown sugar gradually to shortening (Crisco), creaming well.
5. Blend in egg yolks and vanilla; beat well.
6. Add dry ingredients alternately with milk; blend thoroughly after each addition.
7. Beat egg whites until stiff but not dry; fold into batter.
8. Pour batter over apples in skillet.
9. Bake in a moderate oven (350°) 55 minutes.
10. Turn out of skillet immediately. Serve warm. -
Rhubarb Cake
Rhubarb Cake (Barbara Webber)
Mix altogether in bowl at one time-
2 Cups Sugar ½ tsp salt
⅔ cup shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 cups flour
½ tsp. nutmeg 1 cup cold coffee
Mix well, then add 1 cup raisins, 2 cup raw
rhubarb & 1 cup chopped nuts.
Bake 1 hour 350 in 9x13 greased & floured
pan.
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# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup chopped nuts
## Instructions
1. Mix all ingredients together in a bowl at one time.
2. Mix well, then add raisins, raw rhubarb, and chopped nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Speedy Hot Cross Buns
Speedy Hot Cross Buns
Hot-roll mix gives a head start to these
fragrant, airy puffs—
1 package hot-roll mix
1 egg
2 tablespoons soft butter or
margarine
2 tablespoons golden seedless
raisins
2 tablespoons chopped mixed
candied fruits and peels
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Using only 3/4 cup warm water, soften
yeast as directed on hot-roll-mix
package. Beat egg in mixing bowl;
add softened yeast, butter, raisins,
and fruits and peels. Stir sugar and
spices into roll mix. Add to yeast
mixture; mix well. Cover with
damp cloth and let rise in warm
place till double (about 1 hour).
Turn out on lightly floured surface
and knead until smooth. Shape in
12 buns. Place on lightly greased
baking sheet. Cover and let rise un-
til almost double (about 45 min-
utes). Using sharp scissors (or
knife), snip top of buns to form
shallow cross. If a glaze is desired,
brush with 1 slightly beaten egg
mixed with 1 tablespoon water.
Bake in moderate oven (375°)
about 15 minutes or till done. Cool
slightly; fill crosses with Confec-
tioners' Icing. Makes 1 dozen.
Confectioners' Icing: Add suf-
ficient top milk or cream to 1 cup
sifted confectioners' sugar to make
of spreading consistency. Add dash
of salt and 1/2 teaspoon vanilla.
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# Speedy Hot Cross Buns
## Ingredients
- 1 package hot-roll mix
- 1 egg
- 2 Tbsp soft butter or margarine
- 2 Tbsp golden seedless raisins
- 2 Tbsp chopped mixed candied fruits and peels
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
## Instructions
1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
5. Turn out on lightly floured surface and knead until smooth.
6. Shape into 12 buns. Place on lightly greased baking sheet.
7. Cover and let rise until almost double (about 45 minutes).
8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
10. Bake in moderate oven (375°) about 15 minutes or till done.
11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.
## Confectioners' Icing
- 1 cup sifted confectioners' sugar
- Sufficient top milk or cream to make spreading consistency
- Dash of salt
- 1/2 tsp vanilla
1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
2. Add dash of salt and vanilla. Mix well.