Grange cook book and household guide

Add beaten eggs to sugar, molasses and melted fat. Then add dry in- gredients and lastly the boiling water. Bake in a moderate oven for thirty minutes. Serve plain or with fruit, whipped cream or sauce. Mrs. Harry B. Caldwell, Summerfield Grange. GINGERBREAD Mix in the order given: % cup sugar 2% cups flour sifted with one tea- 1 cup molasses spoon ginger % cup butter or lard 1 teaspoon cloves 2 teaspoons soda dissolved in one 1 teaspoon cinnamon cup boiling water Last, add 2 well-beaten eggs Mix well and bake in a moderate oven. Mrs. J. C. Barber, Barber Grange. CAMBRIDGE GINGERBREAD 1/3 cup shortening 1% teaspoons soda 2/3 cup boiling water 1/3 teaspoon salt 1 cup molasses 1 teaspoon cinnamon 1 egg 1 teaspoon ginger 2% cups flour % teaspoon cloves Melt shortening in hot water, add molasses, egg well beaten, and dry in- gredients mixed and sifted. Bake in a greased shallow pan in a moderate oven. Mrs. C. V. Cobb, McLeansville Grange. GINGERBREAD 2 cups molasses 1 teaspoon powdered ginger % cup butter half grated nutmeg 2 teaspoons baking soda 1 cup buttermilk % teaspoon cinnamon 1 egg beaten very light 3 cups sifted flour 4 teaspoons, baking powder Bring molasses and butter to the boiling point, stir in soda, ginger, cinna- mon, and nutmeg. Remove from fire and add sifted flour and buttermilk (or sour milk) alternately, add egg and baking powder. Put in buttered and warmed small tins or on baking sheet. Bake in moderate oven at 350° fifteen.minutes. Makes twenty-four small cakes. Mrs. P. H. Satterwhite, Barber Grange. 35 GINGERBREAD 2 CUDS FLOUT % teaspoon salt 2 teaspoons baking powder F/S cup outer % teaspoon soda - 1% cup sugar 2 teaspoons ginger 1 egg 1 teaspoon cinnamon 2/3 cup molasses % cup sour milk or buttermilk Mix as for butter cake. Bake in a greased pan 8 x8 x 2 inches in moderate ‘oven (350°) for 50 minutes or until thoroughly done. Serve with: Molasses Whipped Cream made by folding % cup molasses into 1 cup cream, whipped. (Miss) Myrle Lutterloh, Brown’s Chapel Grange. _ SOFT GINGERBREAD % cup shortening 1 cup sour milk, buttermilk or 1 cup brown sugar COLL Ce nem é 2 eggs SLCUDS {Oto 1 cup molasses 4 1 teaspoon cloves 1 teaspoon soda . % teaspoon nutmeg % teaspoon salt AN 1% teaspoon cinnamon 1% teaspoon ginger ‘*,. Cream shortening, add sugar and beat in eggs one at a time. Add molasses in which the soda has been dissolved. Sift together, dry. ingredients and alternately with the buttermilk. Bake in a slow oven 325 to 350 degrees about 30 to 45 minutes. Mrs. Helen Suther, Patterson Grange. LEMON SNAPS 1 cup sugar 1 teaspoon lemon flavoring Y% cup butter % teaspoon soda dissolved in 1 i tablespoon of sour milk oe Flour to make dough stiff enough to handle. Roll thin. Bake in medium not oven. Mrs. J. P. Davis, Patterson Grange. CUP CAKES 2 cup butter % level teaspoon salt cup sugar 2 cups flour 2eggs 2 level teaspoons baking powder Ye cup milk flavor with vanilla _ Beat butter and sugar till light and creamy. Add well-beaten eggs, then milk and flavoring alternately with flour, salt and baking powder sifted three times together. Bake in baking cups. Ice with chocolate icing. Mrs. Edd Wells, Pigeon Valley Grange. TARTS 2 eggs and 4 yellows 2 cups sugar, brown Ye cup butter pinch salt flavoring Cream the eggs and yellows with the sugar. Mix well. Then cook. Mrs. M. S. Speas, Lewisville Grange. TEA CAKES at c. sugar 3) 0s owe 74 C. OULLET, 1 tsp. baking powder 2 eggs ISESDAESOUL 1 tsp. vanilla i Mix sugar, flour and butter, beat eggs into thick batter. Roll thin and ake in hot oven. Mrs. J. H. L. Miller, Pleasant Garden Grange 36 GINGERSNAPS 2/3 cup shortening 1 tablespoon vinegar lo cup sugar 2 tablespoons cold water 1 egg 4% cups flour 1 cup molasses 1 tablespoon soda 1 tablespoon ginger