A pound of butter, three fotirths pound of sugar, a
little mace, four eggs✪ Hoosac Loaf Cake. Mix and beat with your hand
till very light. Put this composition to a pound of
flour. Roll it into small cakes. Bake with a light
oven. '
31
g^^^iLgiJL. ..,.,„J PI I|JU1 |
Sponge Cake. Mrs. Miller
Ten eggs, the weight of the eggs in sugar, the weight
of five eggs in flour, grated peel and juice of a lemon✪ Sponge Cake.
Beat the yolks and sugar together till white and creamy,
whip the whites to a stiff froth, put together and stir
in flour lightly, adding lemon last. This receipt has
been used for several generations in one family and is
much prized.
Blueberry Cake.
A scant cup of sugar, an egg, a pinch of salt, a cup of
milk, two teaspoons baking powder, one and a half cups
of berries, flour to make a thick batter✪ Blueberry Cake. Bake in cups
or small tins.
MoUie Saunder's Upper Shelf Gingerbread.
Three and a half pounds of flour, a pound of butter,
a quart of Sugar-house molasses boiled with the butter,
a tablespoon of soda dissolved in warm water, ginger
to your taste✪ MoUie Saunder's Upper Shelf Gingerbread. Roll it on flat tin sheets and print with
corrugated squares made for the purpose. Mollie
Saimder's Lower Shelf Gingerbread had no butter in it.
These receipts were made by the woman who kept the
best bakeshop in Salem about a htmdred years ago.
Sugar Gingerbread.
A cup of butter, three cups of sugar, two eggs, a half
cup of buttermilk, half a cup of cream, a large teaspoon
of soda, two tablespoons of ginger, some salt and
flour to mix very stiff✪ Sugar Gingerbread. Roll thin, mark with creased
roller and cut in squares.
Cream Gingerbread.
One cup molasses, one egg, one half [cup cream, one
and a half cups of flour, a teaspoon of soda, ginger and
salt to taste.
32
Great Grandmother's Gingerbread.
Four pounds of flour, two pounds of sugar, a pound
and a half of butter, a teaspoon of soda dissolved in
tablespoonful rose water or milk, eight eggs, a half
teacup of ginger. Roll very thin on flat tin sheets.
This is a very old recipe but still in use.
Soft Gingerbread.
One cup molasses, one heaping teaspoon ginger, one
teaspoon full soda, a little salt, a heaping tablespoon
butter, two-thirds of a cup of boiling water, two cups
of flour.
Buttermilk Gingerbread.
One and a half cups of molasses, one half a cup of
sugar, a cup and a half of buttermilk, a third of a cup
of shortening, a little salt, cinnamon and ginger to
taste✪ Cream Gingerbread, a teaspoon of soda. Flour to make stiff.
Ginger Snaps.
Two cups of molasses, a cup of sugar, one of butter,
three teaspoons of ginger and two of soda✪ Ginger Snaps. Roll very
thin and bake in a quick oven.
Cream Cookies.
A cup of sugar, a cup of thick cream, a level teaspoon
of salt, a rounding teaspoon of soda, two and three-
fourths cups of flo✪ Cream Cookiestu-.
Caraway Cookies. Mrs. Whiting
One and a half cups of sugar, one cup of butter, one
cup of milk, one egg, caraway seeds to taste and flour
enough to work✪ Caraway Cookies. Roll about a quarter of an inch thick.
33
CniUerSi Matrimony or Love Knots.
Three eggs, a cup of sugar, a tablespoon melted
butter, one fourth teaspoon soda, nutmeg, flour to make
very stiif✪ CniUerSi Matrimony or Love Knots . Roll thin, cut in strips and tie in knots, or
braid three strips together. Pry delicately and sprinkle
sugar over while hot.
Doughnuts. Mrs. Arms
Two eggs, a cup of sugar, a little nutmeg, and salt,
a tablespoon melted butter, three small teaspoons
baking powder, cup and a half of milk, flour to roll✪ Doughnuts.
Let them stand before fr3dng.
Rye Doughnuts.
Two quarts of rye flour, two-thirds of a cup of lard,
a pint of milk, a pinch of soda and a level tablespoonful
of salt✪ Rye Doughnuts. Mix very hard. Roll one third inch thick in
rounds as large as a saucer, cut in strips like a gridiron
and twist each strip. Fry fast and crisp.
Raised Doughnuts. ✪ Raised Doughnuts
Page 11 · 18 recipe records on this page
Presented as published in 1906. 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
A modernized reading is not available for this page yet. You are seeing the original text.
A pound of butter, three fotirths pound of sugar, a
little mace, four eggs. Mix and beat with your hand
till very light. Put this composition to a pound of
flour. Roll it into small cakes. Bake with a light
oven. '
31
g^^^iLgiJL. ..,.,„J PI I|JU1 |
Sponge Cake. Mrs. Miller
Ten eggs, the weight of the eggs in sugar, the weight
of five eggs in flour, grated peel and juice of a lemon.
Beat the yolks and sugar together till white and creamy,
whip the whites to a stiff froth, put together and stir
in flour lightly, adding lemon last. This receipt has
been used for several generations in one family and is
much prized.
Blueberry Cake.
A scant cup of sugar, an egg, a pinch of salt, a cup of
milk, two teaspoons baking powder, one and a half cups
of berries, flour to make a thick batter. Bake in cups
or small tins.
MoUie Saunder's Upper Shelf Gingerbread.
Three and a half pounds of flour, a pound of butter,
a quart of Sugar-house molasses boiled with the butter,
a tablespoon of soda dissolved in warm water, ginger
to your taste. Roll it on flat tin sheets and print with
corrugated squares made for the purpose. Mollie
Saimder's Lower Shelf Gingerbread had no butter in it.
These receipts were made by the woman who kept the
best bakeshop in Salem about a htmdred years ago.
Sugar Gingerbread.
A cup of butter, three cups of sugar, two eggs, a half
cup of buttermilk, half a cup of cream, a large teaspoon
of soda, two tablespoons of ginger, some salt and
flour to mix very stiff. Roll thin, mark with creased
roller and cut in squares.
Cream Gingerbread.
One cup molasses, one egg, one half [cup cream, one
and a half cups of flour, a teaspoon of soda, ginger and
salt to taste.
32
Great Grandmother's Gingerbread.
Four pounds of flour, two pounds of sugar, a pound
and a half of butter, a teaspoon of soda dissolved in
tablespoonful rose water or milk, eight eggs, a half
teacup of ginger. Roll very thin on flat tin sheets.
This is a very old recipe but still in use.
Soft Gingerbread.
One cup molasses, one heaping teaspoon ginger, one
teaspoon full soda, a little salt, a heaping tablespoon
butter, two-thirds of a cup of boiling water, two cups
of flour.
Buttermilk Gingerbread.
One and a half cups of molasses, one half a cup of
sugar, a cup and a half of buttermilk, a third of a cup
of shortening, a little salt, cinnamon and ginger to
taste, a teaspoon of soda. Flour to make stiff.
Ginger Snaps.
Two cups of molasses, a cup of sugar, one of butter,
three teaspoons of ginger and two of soda. Roll very
thin and bake in a quick oven.
Cream Cookies.
A cup of sugar, a cup of thick cream, a level teaspoon
of salt, a rounding teaspoon of soda, two and three-
fourths cups of flotu-.
Caraway Cookies. Mrs. Whiting
One and a half cups of sugar, one cup of butter, one
cup of milk, one egg, caraway seeds to taste and flour
enough to work. Roll about a quarter of an inch thick.
33
CniUerSi Matrimony or Love Knots.
Three eggs, a cup of sugar, a tablespoon melted
butter, one fourth teaspoon soda, nutmeg, flour to make
very stiif . Roll thin, cut in strips and tie in knots, or
braid three strips together. Pry delicately and sprinkle
sugar over while hot.
Doughnuts. Mrs. Arms
Two eggs, a cup of sugar, a little nutmeg, and salt,
a tablespoon melted butter, three small teaspoons
baking powder, cup and a half of milk, flour to roll.
Let them stand before fr3dng.
Rye Doughnuts.
Two quarts of rye flour, two-thirds of a cup of lard,
a pint of milk, a pinch of soda and a level tablespoonful
of salt. Mix very hard. Roll one third inch thick in
rounds as large as a saucer, cut in strips like a gridiron
and twist each strip. Fry fast and crisp.
Raised Doughnuts.