Girl's home manual of cookery, home management, home nursing and laundry

Gingerbread. Y% cup molasses. 1 egg. Y% cup sugar. 134 cups flour. Y% cup sour milk or cream. % tsp. salt. 1% tsp. soda. 2 tsp. ginger. 2 tbsp. melted lard, 1 tsp. cinnamon. butter or dripping ey Sift flour, salt and ginger into a bowl. Make a hole in the centre, add molasses, sour milk mixed with the soda, butter and a well beaten egg. Mix and beat all well together. Pour into a greased flat baking tin. Bake in a moderate oven about thirty minutes. The addition of a few pieces of preserved ginger cut finely and a little of the syrup improves this cake. Ginger Cake Without Eggs. % cup butter or dripping. flour to make a stiff dough. 34 cup molasses. cup boiling water. 2 tsp. ginger. 2 tsp. soda. 1 tsp. cinnamon or mixed spice. — Cream butter, add molasses, ginger and spice, stir in sifted flour to make a stiff dough. Pour the boiling water on to the soda and mix it quickly with the dough. Beat well. Pour into a greased bread or cake tin. Bake in a moderate oven about one hour. This cake will keep moist in an airtight tin for some weeks. Corn or Johnny Cake. 2 cups Indian cornmeal. 1% cup molasses. 1 cup white flour. Y% cup sugar. 1 cup sour milk. 1 tbsp. butter. 1 cup sweet milk. ime tsp. salt. 11% tsp. soda. ieee. Mix cornmeal, flour, sugar and salt together. Make a hole in the centre, add molasses, butter melted, sweet milk, soda dissolved in sour milk, and a well beaten egg. Mix thoroughly and beat for five minutes. Bake in a flat greased baking tin in a hot oven about 35 minutes. Serve hot with butter. Eclaires, or Cream Cakes. % cup butter. 1 tbsp. sugar. 1 cup boiling water. f.g. salt. 1 cup sifted flour. 3 large eggs. Bring butter and water to boiling point, stir and add flour, salt and sugar - sifted together. Beat mixture over the fire until it leaves the sides of the pan clean. Remove from the fire, add one egg at a time, unbeaten, beat each well in — the mixture. Drop the mixture in spoonfuls on a greased baking sheet, shape in circles. Bake at the bottom of a hot oven about twenty-five minutes. To serve, open cakes at the side and insert whipped cream sweetened and flavoured, or custard filling. See Pastry Fillings. Seed Cake. % cup butter. . 2% tsp. baking powder. 34 cup sugar. 4 tbsp. carraway seeds. 2 =eggs. Y% cup milk (scant). 1% cups flour. Cream butter, add sugar by degrees. Add eggs whisked, beat all well together. Add sifted flour and milk by degrees, and baking powder with the last of flour. Add seeds and bake in a lined bread or cake tin in a moderate oven about 1% hours. Cocoanut Pyramids. 1 cup icing sugar. 3. egg whites. 2 cups of dessicated or fresh cocoanut, grated. Whisk eggs until stiff, add sugar by degrees and continue whisking. Fold in the cocoanut. Take a small portion in the palm of one hand and shape each to a cone. Place on a slightly greased flat sheet, press each firmly to make it stand. Bake in a moderate oven about twenty minutes. They should be slightly coloured at the top. Store when cold in an air-tight tin. This quantity makes about twenty-four. The egg yolks may be used for cake below. Golden Cakes. 4 tbsp. butter. 43 cup milk. Y% cup sugar. 1 tsp. almond flavouring. 3. egg yolks. 1 cup sifted flour. Y% tsp. salt. 1% tsp. baking powder. Cream butter, add sugar by degrees. Beat eggs until thick, add to butter mixture and continue beating until the mixture is very light. Add the milk and flavouring. Cut and fold in the sifted flour, add the baking powder with the last of the flour. A few chopped cherries may be added with the flour. Bake in greased tins about twenty-five minutes in a moderate oven. SMALL CAKES Cornflour Cakes, 2 tbsp. butter. 14 cup flour. 1 “tbsp. lard: Y% cup cornstarch. Y% cup sugar. 1% tsp. baking powder. 1 egg. % tsp. flavouring. a few candied cherries. % cup milk,