1/2 cup butter
1 cup brown sugar
4 eggs
3 tsp sweet milk
3 cup sifted flour
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
3/4 pound raisins
1 tsp ground nutmeg
1/2 pound broken pecans
1 pound pecan halves
1/2 pound candied cherries
1/4 cup pineapple juice

Cream the butter and sugar, add the eggs and beat well; add the sweet milk and mix. Sift the flour, baking soda and spices together and add to the butter and sugar mixture. Stir in the fruit and nuts, add fruit juice last. Drop by teaspoons onto a greased cookie sheet. Bake in a 325° F oven until cookies are firm but not very brown. These cookies may be kept for several weeks in a covered container. Serves 50.