Preparation info
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By Lizzie Black Kander

Published 1903

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  • cups brown sugar
  • 1 scant cup butter
  • 1 cup


Cream the butter, add the sugar gradually, then the eggs, well beaten. Reserve part of the flour and mix with the fruit and nuts. Add the rest of the ingredients and lastly floured fruit. Drop from teaspoon on buttered tins, 1 inch apart bake in moderate oven.