One cupful of sour milk. One cupful of molasses. One tea-spoonful of soda. One table-spoonful of gmger. One table-spoonful of vinegar. Five table-spoontuls of melted lard. Flour to thicken. GINGER-CAKES AND GINGERBREAD. 513 Dissolve the soda in the vinegar, add it to the molasses, and stir well. Turn the molasses into the sour milk, stir until well mixed, and add the rest of the ingredients. The success of this bread depends on the amount of flour used being exactly right. The batter should be so thin, that the track left by the spoon in stirring disappears at once. When well made the cake is delicious. SUGAR GINGERBREAD. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Two-thirds cupful of butter. Two eggs. Two tea-spoonfuls of baking-powder. One table-spoonful of ginger✪ Soft Gingerbread. Beat the butter to a cream, and gradually beat the sugar into it ; then add the ginger, the eggs, well beaten, the milk, and finally the flour mixed with the baking- powder. This is not baked as a single loaf, but in four buttered shallow cake-pans. Bake for fifteen minutes in a quick oven, and on taking the cake from the oven, sprinkle it with sugar, cut it into broad strips, and spread these on a dish to cool. The cake will, of course, be very thin. SPICED GINGERBREAD. One cupful of molasses. One cupful of boiling water. One large table-spoonful of butter. One pint of sifted flour. One tea-spoonful of cloves. One tea-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda✪ Spiced Gingerbread. SH ^^^' PATTERN COOK-BOOK. Partly melt the butter, and put it in the molasses. Dissolve the soda in the water, and add the latter to the molasses. Then add the rest of the ingredients, and bake for three-quarters of an hour in a well-buttered tin. CAKE. " With weights and measures just and true. Oven of even heat, Well-buttered tins and quiet nerves, Success will be complete." Anon. Cake and pastry are not included among the neces- saries of life, and therefore, if good materials cannot be afforded for their making, it is much wiser not to provide them for the family at all. In no department of cooking does the average housewife need less instruction than in cake-making, for it is the one branch of cookery that nearly every American girl learns. There are, however, a few principles which, if acted upon, will make the work easier and the results more certain. Accuracy in proportioning the materials is indispen- sable. The baking is usually the most difficult part. See that there is enough coal on the fire to last through the baking; and be sure to have the oven ready to receive the cake as soon as it is mixed, for the oven can wait for the cake, but the cake can never wait for the oven. For most kinds of cake the oven should be rather slow, but there should always be a steady heat. If it is too hot for sponge cake, it will cause the cake to rise and fall again. A good test for sponge cake is to put a piece of 515 5l6 THE PATTERN COOK-BOOK.

AI-modernized reading of the original text

One cupful of sour milk. One cupful of molasses. One tea-spoonful of soda. One table-spoonful of ginger. One table-spoonful of vinegar. Five table-spoontuls of melted lard. Flour to thicken. Dissolve the soda in the vinegar, add it to the molasses, and stir well. Turn the molasses into the sour milk, stir until well mixed, and add the rest of the ingredients. The success of this bread depends on the amount of flour used being exactly right. The batter should be so thin, that the track left by the spoon in stirring disappears at once. When well made the cake is delicious. SUGAR GINGERBREAD. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Two-thirds cupful of butter. Two eggs. Two tea-spoonfuls of baking-powder. One table-spoonful of ginger. Beat the butter to a cream, and gradually beat the sugar into it ; then add the ginger, the eggs, well beaten, the milk, and finally the flour mixed with the bakingpowder. This is not baked as a single loaf, but in four buttered shallow cake-pans. Bake for fifteen minutes in a quick oven, and on taking the cake from the oven, sprinkle it with sugar, cut it into broad strips, and spread these on a dish to cool. The cake will, of course, be very thin. SPICED GINGERBREAD. One cupful of molasses. One cupful of boiling water. One large table-spoonful of butter. One pint of sifted flour. One tea-spoonful of cloves. One tea-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda. SH ^^^' PATTERN COOK-BOOK. Partly melt the butter, and put it in the molasses. Dissolve the soda in the water, and add the latter to the molasses. Then add the rest of the ingredients, and bake for three-quarters of an hour in a well-buttered tin. " With weights and measures just and true. Oven of even heat, Well-buttered tins and quiet nerves, Success will be complete." Anon. Cake and pastry are not included among the necessaries of life, and therefore, if good materials cannot be afforded for their making, it is much wiser not to provide them for the family at all. In no department of cooking does the average housewife need less instruction than in cake-making, for it is the one branch of cookery that nearly every American girl learns. There are, however, a few principles which, if acted upon, will make the work easier and the results more certain. Accuracy in proportioning the materials is indispensable. The baking is usually the most difficult part. See that there is enough coal on the fire to last through the baking; and be sure to have the oven ready to receive the cake as soon as it is mixed, for the oven can wait for the cake, but the cake can never wait for the oven. For most kinds of cake the oven should be rather slow, but there should always be a steady heat. If it is too hot for sponge cake, it will cause the cake to rise and fall again. A good test for sponge cake is to put a piece of

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