GINGER SNAPS

Ingredients

• One half cup butter
• one cup sugar
• one cup molasses
• one tablespoonful ginger
• two teaspoonfuls Eagle Baking Powder
• flour enough to make stiff to roll

Method

1. 1

   Mix all ingredients and roll out.

2. 2

   Cut into desired shapes.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.

one cup sugar, three eggs, one teaspoon- ful vanilla, one-half cup of milk, two and one-half cups flour (pastry), two rounding teaspoonfuls Eagle Baking Powder, five rounding tablespoonfuls grated chocolate, one teaspoonful mixed spice. Mix and sift together the flour and baking pow- der. Cream the butter; add the sugar and cream. Beat the yolks of the eggs until lemon colored and thick, and add to the ABBEY’ = S Effervescent Salt Stamps out those little ills a ae and ailments before they 7 vpecome startling diseases. 217 See recipe for making COCOANUT PUFFS, use the fine part of White Moss Cocoanut and you have a dainty confection. butter mixture. Add the flavoring and the milk and flour alter- nately, a little at a time, and lastly the whites of the eggs beaten stiff. Melt the chocolate and let cool slightly. Add one-half of the dough to it and also the spices. Put a layer of the light, then the dark, into a medium-sized cake pans, which has been previously lined with paper and greased with. butter, until all the materials are all used. Bake in a moderately hot oven thirty- five or forty minutes. The oven should be rather cool at first and the heat increased every ten minutes. The cake is done when it shrinks slightly from the sides of the pan. The butter should be packed solidly; the flour should be put in lightly and not shaken when measuring. CHEESECAKE: Beat three eggs very thoroughly, sifting in as you beat as much flour as will make them stiff, add three or four eggs more and beat aitogether; take one quart cream, put into it a quarter pound fresh, sweet butter and set it on the fire; when it begins to boil add it to the eggs and flour. Stir all well and let boil until it thickens. Season with cinnamon, salt and sugar and bake. COCOAN LT GAK Ee One teacupful of butter and two of sugar rubbed together; sift together three teacupfuls of flour and one teaspoonful of Eagle Baking Powder; add the flour with one teacupful of milk to the butter and sugar, following with the whites of five eggs | beaten to a froth. Bake in thin layers; put a layer of this between each cake and cover the top thickly with “White Moss’” cocoanut. Miss Helen Wright, Teacher of Music and Organist of Calvary Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. Leacs, 49 Metcalfe St. To see and hear the Morris js to buy it. 218 Ladies Say Baby's Own Soap Is unsurpassed for the Gamplexrore ‘CHOCOLATE CAKE: Sift three teacupfuls of flour and three teaspoonfuls of Eagle Baking Powder; mix two-thirds of a teacupful of butter with two teacupfuls of sugar and add thereto one teacupful of milk, following with the flour and the whites of seven eggs. Use the yolks of the eggs and a teacupful of grated chocolate; make in the same way as the above for the chocolate portion of the cake. Bake in layers and spread between the layers a custard made of two eggs, half a teacupful of sugar, one tablespoonful of corn starch and a pint of milk, with such flavoring which may best please the fancy. WEDDING CAKE. Beat to a cream two pounds of butter and beat into it two pounds of crushed loaf sugar powdered and sifted; add the yolks of sixteen eggs beaten to a froth and follow with the whites beaten stiff. Mix with two pounds of flour browned, two pounds of raisins, four pounds of currants, two-thirds of a pound of citron, two-thirds of an ounce each of cinnamon, nutmeg and mace, a quarter of an ounce of cloves, and half a gill of brandy and add last, beating the whole very thoroughly. Bake about five hours. ANGEL CAKE. Sift one teacupful of flour with one teaspoonful of Eagle Bak- ing Powder. Beat the whites of eleven eggs to a stiff froth and to them add and beat one and a half teacupfuls of granulated sugar; follow with the flour, mixing it in gradually, and flavor- ing with one teaspoonful of vanilla. Beat quickly and lightly. Bake in a moderate oven. Vy ian; Completely reformed my constitution ; Vin Mariani offer some to the French govern- ment.” — Henri Rochefort. Nothing equals White Moss Cocoanut for Candy, Cakes, Pies, Pud- _ dings or Biscuits. GINGER: SNAPS: One half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls Eagle Baking Powder, and flour enough to make stiff to roll. CREAMPERULEBRRS: One and one-half cups sugar, two cups cream, two eggs, two teaspoonfuls Eagle Baking Powder mixed in enough flour to roll out soft. Cut in desired shapes, and fry in very hot lard. SOE COOKLES: One heaping cup butter, one and one-half cups sugar, two eggs, whites and yolks beaten separately, three tablespoonfuls sour milk, one small teaspoonful soda (dissolved), and as little flour as will make them stiff enough to roll. Sprinkle with sugar and grated nutmeg before cutting, pass over roller, cut and bake a light brown. GRULLERS: One cup sugar, one tablespoonful butter, two eggs, one cup rich sweet milk, three cups flour mixed with two teaspoonfuls Eagle Baking Powder, one teaspoonful salt. DEEUN ART Gh CG) @ K URS aioe One cup of butter, one cup of sugar, three eggs all beaten to- gether to a cream, use just enough flour to mix and roll out thin [UBYS "=" HAIR 220 JAMES WM. ATER D Cor. NOTRE DAME and McGILL Streets | 469} ST. LAWRENCE Street, 4 2721 ST. CATHERINE Street, = 103 ST. URBAIN Street. TELEPHONES 1025, 1340, 6488, 505 6 eo KR baad Stores a GINGER SNAPS

Cook this with the app: pantry check, scaling, and the assistant.