CAKE AND COOKIES; FBO STINGS AND FILLINGS 267 Cream butter ; add remaining ingredients. Spread quarter inch thick on buttered inverted dripping pan. Roll with creased rolling pin. Bake in quick oven. Cut in squares. Cool and keep in air-tight receptacles. Molasses Drops \ cup. butter^ \ teaspoon salt "I cup boiling water 1 tablespoon ginger I cup molasses 1 teaspoon cinnamon 1 teaspoon soda flour Pour boiling water over butter ; add remaining ingredi- ents, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes. New York Gingerbread f cup butter If cups powdered sugar 1^ cups flour 1 tablespoon yellow ginger 5 eggs 1 teaspoon baking powder \ teaspoon salt Cream butter ; add flour. Add remaining ingredients and beat ten minutes. Bake in buttered bread pan forty- five to sixty minutes. Meringues 1 cup egg whites 1 cup fine granulated sugar \ teaspoon salt ^ teaspoon vanilla Add salt to eggs ; beat until very stiff. Add two table- spoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper ; take out uncooked portion ; dry in oven. Cool and fill with whipped cream or ice cream. Arrange in pairs. 268 lowney's cook book Superior Gingerbread I cup butter 3 cups flour 1 cup molasses IJ teaspoons soda 1 cup boiling water ^ teaspoon salt 1 egg 1 teaspoon ginger 1 teaspoon grated orange peel 1 teaspoon cinnamon Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes. Sour Milk Gingerbread 1 cup molasses 1 egg 1 cup sour milk 2 teaspoons ginger 2 cups flour✪ Chocolate Cookies 2 teaspoons soda J teaspoon salt Mix and sift dry ingredients ; add remaining ingredients, beat well, pour into buttered pan, and bake twenty to thirty minutes. Hot Water Gingerbread 1 cup molasses 2 to 4 tablespoons butter or beef 2 cups flour suet 1 teaspoon soda i cup boiling water 1 tablespoon ginger 5 teaspoon salt ^ teaspoon cinnamon✪ Hot Water Gingerbread Mix and sift dry ingredients; add remaining ingredients. Bake twenty to thirty minutes. Ginger Snaps 1 cup molasses 3 cups flour J to ^ cup butter, suet, or ^ teaspoon soda chicken fat 1 tablespoon ginger 2 teaspoons salt✪ Ginger Snaps Boil shortening and molasses two minutes. Add re- maining ingredients, mixed and sifted. Beat well ; chill over night. Roll very thin. Shape with knife or cutter. Bake on buttered pan in quick oven eight to ten minutes. CAKE AND COOKIES; FBOSTINGS AND FILLINGS 269 FROSTINGS Cocoa Frosting 1 cup confectioners' sugar I cup Lowney's Cocoa 1 egg white 1 tablespoon cream or milk 1 teaspoon flavoring 1 teaspoon butter Beat white of egg, sugar and cocoa for live minutes. Add flavoring, milk and melted butter. Spread on cake, when cool. Cocoa Frosting No. 2 1 cup confectioners' sugar J cup Lowney's Cocoa 4 tablespoons strong coffee ^ teaspoon salt Mix cocoa and sugar ; add hot coffee. Stir over fire five minutes. Add salt and spread on cake. Rich Chocolate Frosting 2 ounces Lowney's Premium 2 teaspoons butter Chocolate i cup milk ^ cup sugar 1 teaspoon sherry wine, or i teaspoon vanilla Mix chocolate, add other ingredients, and cook until, when dropped in water, a soft ball is formed.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

CAKE AND COOKIES; FBO STINGS AND FILLINGS 267 Cream butter ; add remaining ingredients. Spread quarter inch thick on buttered inverted dripping pan. Roll with creased rolling pin. Bake in quick oven. Cut in squares. Cool and keep in air-tight receptacles. Molasses Drops \ cup. butter^ \ teaspoon salt "I cup boiling water 1 tablespoon ginger I cup molasses 1 teaspoon cinnamon 1 teaspoon soda flour Pour boiling water over butter ; add remaining ingredi- ents, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes. New York Gingerbread f cup butter If cups powdered sugar 1^ cups flour 1 tablespoon yellow ginger 5 eggs 1 teaspoon baking powder \ teaspoon salt Cream butter ; add flour. Add remaining ingredients and beat ten minutes. Bake in buttered bread pan forty- five to sixty minutes. Meringues 1 cup egg whites 1 cup fine granulated sugar \ teaspoon salt ^ teaspoon vanilla Add salt to eggs ; beat until very stiff. Add two table- spoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper ; take out uncooked portion ; dry in oven. Cool and fill with whipped cream or ice cream. Arrange in pairs. 268 lowney's cook book Superior Gingerbread I cup butter 3 cups flour 1 cup molasses IJ teaspoons soda 1 cup boiling water ^ teaspoon salt 1 egg 1 teaspoon ginger 1 teaspoon grated orange peel 1 teaspoon cinnamon Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes. Sour Milk Gingerbread 1 cup molasses 1 egg 1 cup sour milk 2 teaspoons ginger 2 cups flour 2 teaspoons soda J teaspoon salt Mix and sift dry ingredients ; add remaining ingredients, beat well, pour into buttered pan, and bake twenty to thirty minutes. Hot Water Gingerbread 1 cup molasses 2 to 4 tablespoons butter or beef 2 cups flour suet 1 teaspoon soda i cup boiling water 1 tablespoon ginger 5 teaspoon salt ^ teaspoon cinnamon Mix and sift dry ingredients; add remaining ingredients. Bake twenty to thirty minutes. Ginger Snaps 1 cup molasses 3 cups flour J to ^ cup butter, suet, or ^ teaspoon soda chicken fat 1 tablespoon ginger 2 teaspoons salt Boil shortening and molasses two minutes. Add re- maining ingredients, mixed and sifted. Beat well ; chill over night. Roll very thin. Shape with knife or cutter. Bake on buttered pan in quick oven eight to ten minutes. CAKE AND COOKIES; FBOSTINGS AND FILLINGS 269 FROSTINGS Cocoa Frosting 1 cup confectioners' sugar I cup Lowney's Cocoa 1 egg white 1 tablespoon cream or milk 1 teaspoon flavoring 1 teaspoon butter Beat white of egg, sugar and cocoa for live minutes. Add flavoring, milk and melted butter. Spread on cake, when cool. Cocoa Frosting No. 2 1 cup confectioners' sugar J cup Lowney's Cocoa 4 tablespoons strong coffee ^ teaspoon salt Mix cocoa and sugar ; add hot coffee. Stir over fire five minutes. Add salt and spread on cake. Rich Chocolate Frosting 2 ounces Lowney's Premium 2 teaspoons butter Chocolate i cup milk ^ cup sugar 1 teaspoon sherry wine, or i teaspoon vanilla Mix chocolate, add other ingredients, and cook until, when dropped in water, a soft ball is formed.

Lowney's cook book