Ginger Snaps

Ingredients

• One cup of butter
• one cup of sugar
• one cup of molasses
• two tablespoons ginger
• two tablespoons baking powder
• and flour enough to roll

Method

1. 1

   Mix ingredients and roll out.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 57. The excerpt below is the record exactly as published.

one cup of butter, two cups white sugar, three cups flour, one cup sweet milk, one-half cup corn- starch, two teaspoons baking powder. Flavor to taste. RICE CAKE. - r 3 One cup of white sugar, six eggs, two cups of ground rice ; beat thoroughly. FEATHER CAKE. One egg, one cup of sugar, one and a-half cups of flour, one-half cup sweet milk, one teaspoon of soda, two tea- spoons cream tarter, butter size of a hickory nut, and a lit- tle salt. LAYER CAKE. One cup of sugar, one egg, one tablespoon butter, one- - half cup milk, one teaspoon baking powder, one and a-half cups flour. Bake in layers. FROSTING, One cup white sugar; a little water, boil until the water is boiled out, have the white of an egg beaten to a froth, then stir the boiling sugar in the ego; beat often until cold, flavor and put between cakes. DROP CAKES. _ Beat the yolks of ten eggs with a spoonful of rose-water for half an hour, then add six ounces of white sugar sift- eo nae naeaed Ba ee : i éd; beat them together for half an hour longer, then add six ounces of flour, and a half ounce of carraway seeds. Drop them on white paper. GINGER NUTS. One cup of molasses, half a cup of sugar, a spoonful of ginger, one cup of butter, half a cup of sour milk, one tea- spoon of soda. Make it just stiff enough to roll very thin, cut in small cakes, and bake in a slow oven. ALMOND CREAM CAKE. On beaten whites of ten eggs, sift one and a half goblets pulverized sugar and a goblet of flour, through which has been stirred a heaping teaspoon cream tarter; stir very - gently and do not heat it; bake in jelly tins. For the filling, take a half pint sweet cream, yolks of three eggs tablespoon pulverized sugar, teaspoon corn-starch; dissolve starch smoothly with a little milk, beat yolks and sugar . together with this, boil the cream, and stir these ingredi- ents in as for any cream cake filling, only make a little thicker ; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds split in two. BRIDE’S CAKE. Three cups sugar, one cup butter, one cup milk, three cups flour, one cup corn-starch, whites of twelve eggs beaten to a stiff froth, two teaspoons cream tartar in flour, CAKES. | ~ 489. ‘aver oe Chis Se ise beget ee Salas hake eR) Reel Bs Sia mn ir Me vel! THES 3) kes te = 190 DORA’S COOK BOOK. ~ and one teaspoon soda in half the milk ; dissolve the corn starch in the rest of the milk, and add to it the sugar and -butter well beaten together, then the milk and soda, and the flour and whites of the eggs. ALMOND CITRON CAKE. One pound of butter beaten to a cream, one pound flour, one pound white sugar, eight well beaten eggs, one- half pound almonds blanched and chopped fine, one quar- ter pound citron ; beat well and bake in greased tins lined with paper. CUSTARD CAKE. One cup sugar, one cup sweet milk, two cups flour, one ege, two teaspoons baking powder, two tablespoons but- ter. Bake in three layers. THE FILLING: Oneegg, one-half pint milk, one teaspoonful corn-starch, one tablespoonful flour, two tablespoonfuls sugar; scald the milk, beat the sugar, flour and corn-starch together, add the milk ;‘ boil until thick. Flavor when cold and_ spread between the layers. VANITY CAKE. Four eggs, two cups flour, rolled thin as a‘wafer; cutin patterns, and fry in hot lard. SPONGE GINGERBREAD. One cup sour milk, one cup molasses, one-half cup but- ter, two eggs, one tablespoonful ginger, one spoonful soda. - Bh a 8 vos Mix the butter, molasses and ginger together, then add — : milk, eggs, and flour enough to make it as thick asa pound cake. SUGAR CAKES. ' Three cups sugar, two cups butter, three eggs well beaten, one teaspoon soda, enough flour to roll. DORA’S DOUGHNUTS. One egg, one cup rich milk, one cup sugar, flour enough to roll out, three teaspoons baking powder. COCOANUT JUMBLES. “ Two cups sugar, one cup butter, twe cups cocoanut, two eggs, small teaspoon soda mixed wh flour enough to make a stiff batter. Drop heaping teaspoons on buttered paper in pans. BIRDIE’S FAVORITE DOUGHNUTS. One pint sour milk, one cup sugar, two eggs, one tea- spoon soda, half cup lard, nutmeg to flavor; mix to a moderately stiff dough, roll up half inch in thickness, cut in rings or twists, drop into boiling lard, and fry toa light brown. WATER MELON CAKE. WHITE PART. Two cups white sugar, one cup butter, one cup sweet — milk, three and a-half cups of flour, whites of eight eggs, _ CAKES. - a 719T 192 DORA’S COOK BOOK. two teaspoons cream of tartar, one teaspoon soda dis- solved in warm water. RED PART, One cup red sugar, half cup butter, one-third cup sweet milk, two cups flour, whites of four eggs, one teaspoon cream of tartar, half teaspoon soda, one teacup raisins. Be careful to keep the red part around the tube of the pan and the white around the edge. It requires two per- sons to fill the pan. LILY OF THE VALLEY CAKE, One cup butter, one cup sweet milk, three cups of flour, whites of five eggs, two teaspoons baking powder. CITRON CAKE, One and a-half cups of sugar, three-fourths cup butter, one teacup citron, sliced very fine, two eggs beaten separate ; stir butter and sugar toa cream; two teaspoons baking powder, one teaspoon of vanilla. VARIETY CAKE. Four eggs, one and a-half cups white sugar, one and -a-half cups butter, one cup sweet milk, two and a-half eups flour, one cup raisins, and spice to taste for the dark part. Frosting between the light cake, and jelly for the dark. Just use two of the yolks for the cake, if you choose’ OAKES, 193 A PILLINGS <7 One cup of melted sugar; while boiling, stir in the white of an ege, beaten to a stiff froth, and a-half teacup of chopped raisins. | COOKIES. Two eggs, one cup of brown sugar, one cup lard, one- half cup butter, one-half cup sweet milk, two tablespoons baking powder, and flour enough to roll, GINGER COOKIES. One cup of sugar, two cups of molasses, one cup butter, one cup hot water, two tablespoons ginger, two table- - spoons of baking powder, and flour enough to roll. GINGER SNAPS. _ Qne cup of butter, one cup of sugar, one cup of mo- lasses, two tablespoons ginger, two tablespoons baking powder, and flour enough to roll

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