Bring to a scald one cup of molasses and stir in one tea- spoon of soda ; pour it while foaming over one cup of sugar. One egg and one tablespoon of ginger beaten together ; then add one tablespoon of vinegar; flour enough to roll, stirred in as lightly as possible. Mrs. Phebe M. Jewett. GINGER SNAPS. One cup sugar, one cup molasses, one cup lard, half cup boiling water, two tablespoons soda, one teaspoon salt, one and a half tablespoons ginger, flour to roll out nicely, but not too stiff. Mrs. J. J. Pay, Jr. 192 LANDMARKS CEUB COOK BOOK. DROP GINGER CAKES. One cup molasses, one cup boiling water, one egg, one cup brown sugar, three-quarters cup of shortening, one teaspoon soda, one teaspoon cinnamon, two teaspoons ginger, salt, five cups flour✪ Drop Ginger Cakes. Mrs. Phebe M. Jewett. SrONGE GINGER CAKE. One cup butter, one cup sugar, one cup molasses, one cup milk, three cups flour, four eggs, one teaspoonful soda and one large spoonful of ginger✪ Sponge Ginger Cake. Beat sugar and butter to a cream, then add molasses, ginger, and milk, saving a little of the milk to dissolve the soda. When well mixed, add flour, then the eggs that have been beaten very light. Mix all well together and just before putting the mixture into the pan add the soda. Put into oven and bake one hour. Mrs. H. N. Alexander. GINGERBREAD. One teacup sugar, one and a half tablespoons butter, one- half tablespoon lard, two eggs, one teacup molasses, one tea- cup sour milk, one teaspoon soda, one teaspoon ginger, one teaspoon cinnamon, two big teacups flour✪ Gingerbread. Bake slowly. Mrs. Richard Rising. GINGERBREAD. Cream well one-half cup of butter and one cup sugar. Add two well beaten eggs, one cup molasses, one cup milk, one teaspoon soda and three cups of flour through which has been sifted one teaspoonful each of cinnamon and ginger. Good results are obtained with either sweet or sour milk by a judi- cious use of the soda. Florence Collins Porter. CHAPTER XVII. FRUITS, JELLIES, ETC. PRESERVES. General Directions. Skim off all scum as it rises. It is considered best, in jams and jellies, to boil and reduce them some before the sugar is added. Do not use a tin or iron spoon to stir jelly. By tak- ing out a spoonful in a saucer and setting it in cold water, the state of the jelly can easily be found out. Tin pans alter the color of any fruit. DIRECTIONS FOR CANNING FRUIT. Cook Sugar Fruit Water Cherries 5 minutes 6 ounces I quart i cup Raspberries 6 minutes 4 ounces 1 quart 1 cup Blackberries 6 minutes 6 ounces 1 quart 1 cup Strawberries 8 minutes 8 ounces 1 quart 1 cup Plums 10 minutes 10 ounces 1 quart 1 cup Bartlett Pears 20 minutes 6 ounces 1 quart 1 cup Peaches 8 minutes 4 ounces 1 quart 1 cup Boil full amount of sugar and water. Drop a portion of the fruit into the boiling syrup. When cooked the necessary time, dip out with a strainer and put into the hot jars. Repeat this process until all the fruit is cooked, then cover the fruit in the jars with the rich syrup and seal at once. Berries cooked this way will keep for years. Mrs. Dora A. Macneil. APPLE JELLY.

AI-modernized reading of the original text

Bring to a scald one cup of molasses and stir in one teaspoon of soda ; pour it while foaming over one cup of sugar. One egg and one tablespoon of ginger beaten together ; then add one tablespoon of vinegar; flour enough to roll, stirred in as lightly as possible. Mrs. Phebe M. Jewett. GINGER SNAPS. One cup sugar, one cup molasses, one cup lard, half cup boiling water, two tablespoons soda, one teaspoon salt, one and a half tablespoons ginger, flour to roll out nicely, but not too stiff. Mrs. J. J. Pay, Jr. DROP GINGER CAKES. One cup molasses, one cup boiling water, one egg, one cup brown sugar, three-quarters cup of shortening, one teaspoon soda, one teaspoon cinnamon, two teaspoons ginger, salt, five cups flour. Mrs. Phebe M. Jewett. SPONGE GINGER CAKE. One cup butter, one cup sugar, one cup molasses, one cup milk, three cups flour, four eggs, one teaspoonful soda and one large spoonful of ginger. Beat sugar and butter to a cream, then add molasses, ginger, and milk, saving a little of the milk to dissolve the soda. When well mixed, add flour, then the eggs that have been beaten very light. Mix all well together and just before putting the mixture into the pan add the soda. Put into oven and bake one hour. Mrs. H. N. Alexander. GINGERBREAD. One teacup sugar, one and a half tablespoons butter, onehalf tablespoon lard, two eggs, one teacup molasses, one teacup sour milk, one teaspoon soda, one teaspoon ginger, one teaspoon cinnamon, two big teacups flour. Bake slowly. Mrs. Richard Rising. GINGERBREAD. Cream well one-half cup of butter and one cup sugar. Add two well beaten eggs, one cup molasses, one cup milk, one teaspoon soda and three cups of flour through which has been sifted one teaspoonful each of cinnamon and ginger. Good results are obtained with either sweet or sour milk by a judicious use of the soda. Florence Collins Porter. CHAPTER XVII. FRUITS, JELLIES, ETC. PRESERVES. General Directions. Skim off all scum as it rises. It is considered best, in jams and jellies, to boil and reduce them some before the sugar is added. Do not use a tin or iron spoon to stir jelly. By taking out a spoonful in a saucer and setting it in cold water, the state of the jelly can easily be found out. Tin pans alter the color of any fruit. DIRECTIONS FOR CANNING FRUIT. Cook Sugar Fruit Water Cherries 5 minutes 6 ounces I quart i cup Raspberries 6 minutes 4 ounces 1 quart 1 cup Blackberries 6 minutes 6 ounces 1 quart 1 cup Strawberries 8 minutes 8 ounces 1 quart 1 cup Plums 10 minutes 10 ounces 1 quart 1 cup Bartlett Pears 20 minutes 6 ounces 1 quart 1 cup Peaches 8 minutes 4 ounces 1 quart 1 cup Boil full amount of sugar and water. Drop a portion of the fruit into the boiling syrup. When cooked the necessary time, dip out with a strainer and put into the hot jars. Repeat this process until all the fruit is cooked, then cover the fruit in the jars with the rich syrup and seal at once. Berries cooked this way will keep for years. Mrs. Dora A. Macneil. APPLE JELLY.

Records on this page

Drop Ginger CakesSponge Ginger CakeGingerbread

The Landmarks club cook book