Boil until it will thread one and one-half cups of
sugar, one tablespoon of vinegar, and one tablespoon
of water; pour the boiled sugar into the whites of two
stiffly beaten eggs, beat well; when cool spread. After
a little experience in nice cake making and frosting,
one needs to be* guided by their own judgment as
regards the stiffness of cake or icings; as eggs vary in
size and flour in thickening qualities. Be particular
to use the same sized cup for all measures of the same
cake.
3«t The Quiin Cook Book
Soft Gin«kr Bread.
I cup brown sug^ar i cup N. O. molasses
1 cup butter i cup milk
2 eggs I teaspoon soda
I tablespoon ginger i teaspoon salt
I teaspoon cloves i teaspoon cinnamon✪ Marble Cake
About 4 cups flour
Heat the molasses boiling hot; dissolve soda in a
little hot water and beat it well into the molasses, beat
this into the creamed butter and sugar, add a part of
the flour, then the well beaten eggs, milk, spices and
the rest of flour. Be careful not to burn it or bake
too fast. It must rise up, before the top browns. If
oven is too hot cover the top with paper. There
should be a paper or two in bottom of pan.
Plain Soft Ginger Bread.
I cup sour cream i teaspoon soda
I cup N. O. molasses i pint flour or two cups
1 even tablespoon ginger i teaspoon salt
Hard Ginger Bread.
2 pounds butter 2 quarts molasses
2 teaspoons powdered alum 4 teaspoons saleratus
2 tablespoons ginger %, teaspoon sal. ammonia
About 10 pounds flour✪ Hard Ginger Bread
Put the flour, sifted twice, in the bread pan; make
a hollow in the center; cut up the butter and put in;
heat the molasses; dissolve the alum in one pint of
boiling water; also the saleratus in another pint of
hot water. Let both settle and pour off carefully
(leaving the sediment at the bottom) into the molasses
The Queen Cook Book 209
and pour all quite warm on to the butter. Sift on the
ginger, ammonia and a teaspoon of salt; work and
mix it with the hands. Mix it soft, as you can roll it
easily and nicely three-fourths of an inch thick, and
bake on long square tins. Make it up without delay
and put it in oven immediately, as anything with
soda or saleratus loses its rising qualities. Bake in
moderate oven, as molasses burns easily. This is the
old-fashioned gingerbread^ such as our grandmothers
used to make on training days after the revolutionary
war and was called Trainers' Gingerbread.
Gingerbread.
Yi cup molasses 2 eggs, well beaten
J^ cup brown sugar % cup l)utter
1 cup sour cream i J^ teaspoons soda
2 teaspoons ginger i even teaspoon cinnamon
About three cups flour.
Mix as other cakes. Dissolve the soda; put half in
the hot molasses and half in the sour cream. Bake
in a moderate oven, it requires more care and longer
baking than a cake made from all sugar* Always put
one or two papers in bottom of pan for cake that has
molasses in it.
Gingerbread.
54 cup sugar % cup butter ✪ Gingerbread
^ cup molasses i cup sour cream
1 teaspoon soda i teaspoon ginger
2 cups flour, about J^ teaspoon cinnamon
Put half of soda in cream and half in molasses; mix
and bake as others.
210 The Queen Cook Book
Ginger Snaps.
I cup brown sngar i cup N. O. molasses
I cup butter, heaping ^ cup hot water
1 good teaspoon soda i tablespoon ginger
Cream the butter and sugar, bring the molasses to a
boil, let partly cool, stir in one-half the soda, putting
the other half in the hot water. Stir all together,
then take the hand, stir in flour just right to roll.
Roll out very thin and bake quick and dry in a mod-
erate oven. This makes a pan full. Remember, you
can make one-half, or double any of these recipes.
Keep dry in tin box. If they gather dampness, dry
them in heater.
Ginger Cookies.
2 cups molasses i cup butter
2 teaspoons soda i cup sour milk
2 teaspoons ginger 2 teaspoons cinnamon ✪ Ginger Cookies
Page 80 · 13 recipe records on this page
Presented as published in 1895. 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
Boil until it will thread one and one-half cups of sugar, one tablespoon of vinegar, and one tablespoon of water; pour the boiled sugar into the whites of two stiffly beaten eggs, beat well; when cool spread. After a little experience in nice cake making and frosting, one needs to be guided by their own judgment as regards the stiffness of cake or icings; as eggs vary in size and flour in thickening qualities. Be particular to use the same sized cup for all measures of the same cake.
The Queen Cook Book
Soft Gin«kr Bread.
1 cup brown sugar i cup N. O. molasses
1 cup butter i cup milk
2 eggs I teaspoon soda I tablespoon ginger i teaspoon salt
I teaspoon cloves i teaspoon cinnamon
About 4 cups flour Heat the molasses boiling hot; dissolve soda in a little hot water and beat it well into the molasses, beat this into the creamed butter and sugar, add a part of the flour, then the well beaten eggs, milk, spices and the rest of flour. Be careful not to burn it or bake too fast. It must rise up, before the top browns. If oven is too hot cover the top with paper. There should be a paper or two in bottom of pan.
Plain Soft Ginger Bread.
I cup sour cream i teaspoon soda
I cup N. O. molasses i pint flour or two cups
1 even tablespoon ginger i teaspoon salt
Hard Ginger Bread.
2 pounds butter 2 quarts molasses
2 teaspoons powdered alum 4 teaspoons saleratus 2 tablespoons ginger %, teaspoon sal. ammonia
About 10 pounds flour Put the flour, sifted twice, in the bread pan; make a hollow in the center; cut up the butter and put in; heat the molasses; dissolve the alum in one pint of boiling water; also the saleratus in another pint of hot water. Let both settle and pour off carefully (leaving the sediment at the bottom) into the molasses
The Queen Cook Book 209
and pour all quite warm on to the butter. Sift on the ginger, ammonia and a teaspoon of salt; work and mix it with the hands. Mix it soft, as you can roll it easily and nicely three-fourths of an inch thick, and bake on long square tins. Make it up without delay and put it in oven immediately, as anything with soda or saleratus loses its rising qualities. Bake in moderate oven, as molasses burns easily. This is the old-fashioned gingerbread, such as our grandmothers used to make on training days after the revolutionary war and was called Trainers' Gingerbread.
Gingerbread.
Yi cup molasses 2 eggs, well beaten
J^ cup brown sugar % cup l)utter
1 cup sour cream i J^ teaspoons soda
2 teaspoons ginger i even teaspoon cinnamon
About three cups flour. Mix as other cakes. Dissolve the soda; put half in the hot molasses and half in the sour cream. Bake in a moderate oven, it requires more care and longer baking than a cake made from all sugar. Always put one or two papers in bottom of pan for cake that has molasses in it.
Gingerbread.
54 cup sugar % cup butter
^ cup molasses i cup sour cream
1 teaspoon soda i teaspoon ginger
2 cups flour, about J^ teaspoon cinnamon Put half of soda in cream and half in molasses; mix
and bake as others.
210 The Queen Cook Book
Ginger Snaps.
I cup brown sngar i cup N. O. molasses
I cup butter, heaping ^ cup hot water
1 good teaspoon soda i tablespoon ginger Cream the butter and sugar, bring the molasses to a
boil, let partly cool, stir in one-half the soda, putting the other half in the hot water. Stir all together, then take the hand, stir in flour just right to roll. Roll out very thin and bake quick and dry in a moderate oven. This makes a pan full. Remember, you can make one-half, or double any of these recipes. Keep dry in tin box. If they gather dampness, dry them in heater.
Ginger Cookies.
2 cups molasses i cup butter
2 teaspoons soda i cup sour milk
2 teaspoons ginger 2 teaspoons cinnamon
Records on this page
Marble CakeSoft Ginger BreadPlain Soft Ginger BreadGinger SnapsSugared CookiesChocolate and Cocoanut JumblesGinger CookiesHard Ginger BreadGingerbreadNew England CookiesCrullersBakers' CookiesGinger Cookies