Put the syrup, treacle, lard, sugar, and water into a pan
and heat them. Put flour, ginger, cinnamon, cloves, and
soda into a strong basin. Pour the heated ingredients into
the centre of the flour and stir hard. Drop in the eggs and
stir till bubbles appear. Put into a flat well-greased tin.
Smooth over the top and brush a beat egg over it. Put into
a moderate oven, and bake till firm to the touch.
M. A. Brown, 5 Willowbrae Av., Edin.
GINGER CAKE (No. i).
J lb. flour,
j lb. treacle.
3 ozs. sugar.
3 ozs. butter.
3 ozs. chopped orange peel.
I teaspoonful carb. of soda.
J oz. cinnamon.
1 oz. ground ginger.
2 eggs.
A little buttermilk.
Sift flour, carbonate of soda, cinnamon and ginger, into a
basin. Melt butter, treacle, and sugar in a pan. ‘ Beat up
eggs, and add milk to them. Add melted butter, etc., to
eggs. Pour into the flour and mix all well. Lastly, add
orange peel. Put into moderate oven for 30 mins.
GINGER CAKE (No. 2)✪ Ginger Cake (No. 1).
I teacupful of butter,
teacupfuls of .sugar.
3 teacupfuls of flour,
i teacupful milk.
4 eggs.
I heaped teaspoonful baking
powder.
I teaspoon ful of essence of
vanilla.
I leacupful preserved ginger.
1
130
5eat butter and sugar to a cream, whisk the eggs for
5 minutes, then a.dd the milk and mix well. Add the flour
mixed with the baking powder, then add the ginger, and last
of all the essence. Beat thoroughly and bake in a moderate
oven for l i- hours. Mi-ss J. T. Rankin, Glasgow.
GINGER SNAPS.
I cupful brown sugar.
I cupful molasses'.
h teacupful butter and lard
(mixed).
I leaspoonful salt.
Flour enough
2 teaspoonfuls ground ginger.
3 teaspoonfuls cream of tartar,
2 teaspoonfuls baking soda
dissolved in ^ teacupful of
boiling water✪ Ginger Snaps,
to mix stiff.
Boil molasses, sugar, butter, and lard, about 1 5 minutes.
When cooled a little add other ingredients. Put in rounds
on greased oven shelf and bake in moderate oven.
Mrs Young, Barre, Vermont, U.S.A.
GINGER SPONGE CAKE.
2 cupfuls brown sugar.
4 eggs.
I pint flour.
I teaspoonful extract lemon
f cupful of water.
I J teaspoonfuls baking powder
I tablespoonful extract ginger✪ Ginger Sponge Cake.
Beat eggs and sugar together for 10 minutes; add the
water, the flour sifted with the powder, and the extracts;
mix into a smooth sponge, arid bake in oven 30 minutes.
Miss M. Stewart, Woodbridge, NJ., U.S.A.
HONEY CAKES.
2 ozs.' butter.
^ lb. honey.
2 ozs. blanched alrnonds.
^ oz. carbonate of soda.
Nutmeg.
Grated rind of i lemop.
^ lb. flour✪ Honey Cakes.
Melt the butter in a stewpan, and then stir in the honey
and let it boil. Boil 5 mins., stirring incessantly. Take
from fire and allow to cool slightly, then mix in the almonds
pounded (not too fine), a little grated nutmeg, lemon rind,
flour, and soda (dissolved in a little warm water). Leave
this mixture untouched for a night, then roll out | an inch
thick, cut into small square cakes, ornament the top of each
with a piece peel, and bake J an hour in a moderate oven.
Mrs Mark,
131
HOW TO COOK
DOUGHNUTS, CRULLERS, &c., IN LARD.
Page 59 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the syrup, treacle, lard, sugar, and water into a pan and heat them. Put flour, ginger, cinnamon, cloves, and soda into a strong basin. Pour the heated ingredients into the centre of the flour and stir hard. Drop in the eggs and stir till bubbles appear. Put into a flat well-greased tin. Smooth over the top and brush a beat egg over it. Put into a moderate oven, and bake till firm to the touch.
M. A. Brown, 5 Willowbrae Av., Edin.
GINGER CAKE (No. i).
½ lb. flour, ½ lb. treacle.
3 ozs. sugar.
3 ozs. butter.
3 ozs. chopped orange peel.
1 teaspoonful carb. of soda. ½ oz. cinnamon.
1 oz. ground ginger.
2 eggs.
A little buttermilk.
Sift flour, carbonate of soda, cinnamon and ginger, into a basin. Melt butter, treacle, and sugar in a pan. ‘ Beat up eggs, and add milk to them. Add melted butter, etc., to eggs. Pour into the flour and mix all well. Lastly, add orange peel. Put into moderate oven for 30 mins.
GINGER CAKE (No. 2).
1 teacupful of butter, 3 teacupfuls of sugar.
3 teacupfuls of flour, 1 teacupful milk.
4 eggs.
1 heaped teaspoonful baking powder.
1 teaspoonful of essence of vanilla.
1 teacupful preserved ginger.
Beat butter and sugar to a cream, whisk the eggs for 5 minutes, then a.dd the milk and mix well. Add the flour mixed with the baking powder, then add the ginger, and last of all the essence. Beat thoroughly and bake in a moderate oven for l i- hours. Mi-ss J. T. Rankin, Glasgow.
GINGER SNAPS.
1 cupful brown sugar.
1 cupful molasses. ½ teacupful butter and lard (mixed).
1 teaspoonful salt.
Flour enough
2 teaspoonfuls ground ginger.
3 teaspoonfuls cream of tartar, 2 teaspoonfuls baking soda
dissolved in ½ teacupful of boiling water, to mix stiff.
Boil molasses, sugar, butter, and lard, about 1 5 minutes. When cooled a little add other ingredients. Put in rounds on greased oven shelf and bake in moderate oven.
Mrs Young, Barre, Vermont, U.S.A.
GINGER SPONGE CAKE.
2 cupfuls brown sugar. 4 eggs.
1 pint flour.
1 teaspoonful extract lemon.
½ cupful of water.
1½ teaspoonfuls baking powder. 1 tablespoonful extract ginger.
Beat eggs and sugar together for 10 minutes; add the water, the flour sifted with the powder, and the extracts; mix into a smooth sponge, arid bake in oven 30 minutes.
Miss M. Stewart, Woodbridge, N.J., U.S.A.
HONEY CAKES.
2 ozs. butter.
½ lb. honey.
2 ozs. blanched almonds.
½ oz. carbonate of soda.
Nutmeg.
Grated rind of 1 lemon. ½ lb. flour.
Melt the butter in a stewpan, and then stir in the honey and let it boil. Boil 5 mins., stirring incessantly. Take from fire and allow to cool slightly, then mix in the almonds pounded (not too fine), a little grated nutmeg, lemon rind, flour, and soda (dissolved in a little warm water). Leave this mixture untouched for a night, then roll out ½ an inch thick, cut into small square cakes, ornament the top of each with a piece peel, and bake ½ an hour in a moderate oven.
Mrs Mark,
HOW TO COOK
DOUGHNUTS, CRULLERS, &c., IN LARD.
Records on this page
Ginger Cake (No. 1)Ginger Cake (No. 2)Ginger SnapsGinger Sponge CakeHoney Cakes