Name: Hermits
Ingredients: 1 c WATER; 9 EGGS SHELL; 2 lb RAISINS #10; 1 1/2 c CAKE MIX YELLOW #10; 4 1/4 lb FLOUR GEN PURPOSE 10LB; 2 3/4 lb SUGAR; GRANULATED 10 LB; 3 c SHORTENING; 3LB; 2 tb NUTMEG GROUND; 2 tb CINNAMON GROUND 1 LB CN; 3 tb BAKING SODA

The aesthetic experience of God, the encounter of the human soul with divine beauty, is more than merely enjoyable, it is profoundly transforming. There is within it the power to persuade and to convince the inquiring mind of truth. This may well be the Spirit’s greatest catalyst for change. Paul alluded to this in 2 Corinthians 3:18 when he said, “We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another.” The point is that what we see is what we be! We do not simply behold beauty: beauty takes hold of us and challenges the allegiance of our hearts. Beauty calls us to reshape our lives and exposes the shabbiness of our conduct. It awakens us to the reality of a transcendent Being to whose likeness of beauty we are being called and conformed by His gracious initiative. Beauty has the power to dislodge from our hearts the grip of moral and spiritual ugliness. The soul’s engagement with beauty elicits love and forges in us a new affection that no earthly power can overcome.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

1	c	WATER
9		EGGS SHELL
2	lb	RAISINS #10
1 1/2	c	CAKE MIX YELLOW #10
4 1/4	lb	FLOUR GEN PURPOSE 10LB
2 3/4	lb	SUGAR; GRANULATED 10 LB
3	c	SHORTENING; 3LB
2	tb	NUTMEG GROUND
2	tb	CINNAMON GROUND 1 LB CN
3	tb	BAKING SODA

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN              TEMPERATURE:  350 F. OVEN
1.  BLEND SUGAR, SHORTENING, BAKING SODA, EGGS, NUTMEG, AND CINNAMON
IN MIXER BOWL AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. SCRAPE
DOWN BOWL.
2.  ADD MOLASSES, WATER, AND RAISINS; MIX AT MEDIUM SPEED UNTIL BLENDED.
3.  ADD FLOUR, GRADUALLY; MIX AT LOW SPEED ONLY UNTIL INGREDIENTS
ARE COMBINED.
4.  DIVIDE DOUGH INTO 12 PIECES WEIGHING ABOUT 1 LB EACH; FORM INTO
STRIPS ABOUT 24 INCHES LONG. PLACE 3 STRIPS ON EACH LIGHTLY GREASED
PAN. PRESS STRIPS DOWN UNTIL EACH IS 3 INCHES WIDE. (SEE RECIPE CARD
H-G-3).
5.  BAKE ABOUT 18 MINUTES OR UNTIL DONE.
6.  LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO
16    BARS.
Recipe Number: H01700
SERVING SIZE: 2 BARS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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