Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Dissolve soda in milk; set aside.
Combine next 5 ingredients; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in raisins.
Spread batter in a greased and waxed-paper lined 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 2 1/2- x 1-inch bars.
Note: Leftover Scotch Hermits may be frozen for later use.