Mrs. Lincoln's Boston cook book

Thin Sugar Gingerbread. — Add to the preceding receipt two teaspoonfuls of yellow ginger, instead of spice, and spread the mixture thin on a tin sheet. Mark in squares or oblongs, and bake. Fig. 50. Cookies. The Boston Cook Booh 387 Superior Gingerbread. {Mrs. Towne.) 13^ pound butter. 1 wineglass brandy. 1% pound sugar. 2 tablespoonfuls ginger and 9 eggs, yolks and whites beaten 1 nutmeg, grated, mixed with separately. 2 pounds flour, 1 wineglass wine. Mix as for cake in the order given, and spread very thin with a knife on tin sheets. Bake, and cut in squares while warm. This will keep six months. Hard Gingerbread. (Mrs, Dewey.) . % pound butter, pound sugar. 6 eggs. 1 teaspoonful soda, dissolved in 3 tablespoonfuls milk. 1 tablespoonful ginger. 2 pounds flour. Cream the butter ; add the sugar and beaten eggs, and beat well. Sift in the ginger, strain the soda, and add the flour. Roll half an inch thick, or thin as a wafer. Hard Gingerbread. {Miss A. M. Towne.) 2 cups N. O. molasses. 1 cup butter. 1 tablespoonful ginger. 1 teaspoonful soda. St. Louis flour to mix very stiff. Heat (not boil) the molasses and butter ; when the butter is melted, add the ginger, sifted, the soda dissolved in a little boiling water, and the flour. Eoll very thin, and bake in a quick oven. Soft Gingerbread. 1 cup molasses. to % cup butter or drippings, 1 teaspoonful soda. softened. 1 tablespoonful ginger. 1 cup milk. }^ teaspoonful salt. 3 cups pastry flour. Bake in shallow pans or gem pans in a moderate oven about thirty minutes. 388 The Boston Cook Book, 3^ cup butter. 3^ cup cream. 13^ cup sugar. Sugar Gingerbread. 2 teaspoonfuls ginger. 1 teaspoonful soda, scant. Mix stiff with j^owr. Roll thick or thin. Mix in the order given, and beat well. 1 cup molasses. 1 teaspoonful soda. 1 tablespoonful ginger. 1 tablespoonful butter, melted. Hot Water Gingerbread. % teaspoonful salt. % cup boiling water. 2 cups flour. Mix in the order given, and beat well. Bake in a deep cake pan. Sour Milk Gingerbread. 1 tablespoonful butter, softened. 1 cup sour milk. 23^ cups pastry flour, with another 3^ teaspoonful soda mixed with it, sour cream is used. Bake 3^ cup molasses. 3^ teaspoonful soda. )^ teaspoonful salt. 1 tablespoonful ginger. 3^ cup sugar. Omit the butter when muffin pans. Ginger Snaps. {Mrs, H. B. May.) 1 teaspoonful soda. 3^ cup softened butter. Flour to roll out very thin. Heat the molasses, pour it over the sugar ; add the ginger, soda, butter, and flour. Cut, and bake quickly. Ginger Drops (without Butter). 2 eggs, well beaten. 1 cup brown sugar. 2 teaspoonfuls ginger. 1 cup N. 0. molasses, boiled. 1 teaspoonful soda. Flour to roll out. Mix in the order given. Roll thin, cut with a very small cutter, and bake in a quick oven. If you like, add one tablespoonful of vinegar before adding the flour, and use a heaping teaspoonful of soda. The Boston Cook Book, Soft Molasses Cookies. {A. W.) 1 cup molasses. 2 tablesp. warm water or milk. 1 tablespoonful ginger. )^ cup butter, softened 1 teaspoonf ul soda. 1 Flour to mix soft. Mix in the order given, dissolving the soda in the milk. Eoll out one third of an inch thick. Cut in small rounds. Cream Cakes. 1 cup hot water. }^ teaspoonful salt. 3^ cup butter.