Ginger Snaps

Ingredients

• 1 cup molasses
• 1/2 teaspoon soda
• 1/2 cup butter
• 1 tablespoon ginger
• 3 1/4 cups flour
• 1 teaspoon salt

Method

1. 1

   Heat molasses to boiling-point, and pour over the shortening.

2. 2

   Mix dry ingredients, and add to molasses and butter.

3. 3

   Chill, and turn one-third of the mixture onto well-floured board.

4. 4

   Roll as thin as possible; shape with round cutter dipped in flour.

5. 5

   Place near together on buttered tins, and bake in moderate oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 129. The excerpt below is the record exactly as published.

1^ teaspoons soda. 2 teaspoons ginger. y2 cup sour milk. Vo teaspoon salt. Put butter and molasses in saucepan, and cook until boiling-point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg beaten until light, and the flour, ginger and salt mixed well together. Bake for fifteen minutes in shallow tin pans, filling pans two-thirds full. Sugar Gingerbread. 1 cup sugar. 2 eggs. 2 cups flour. IV2 teaspoons ginger. 2 teaspoons baking- % cup thin cream. powder. V^ teaspoon salt. 292 SCIENTIFIC COOKING. Beat eggs until light, without separating. Add sugar gradually. Mix dry ingredients well, and add cream and dry ingredients. Beat thoroughly, turn into buttered muffin-tins, and bake in moderate oven. It will take about twenty-five minutes. Fill tins about half full. Ginger Snaps. 1 cup molasses. % teaspoon soda. % cup butter. 1 tablespoon ginger. 314 cups ftour. 1 teaspoon salt. Heat molasses to boiling-point, and pour over the shortening. Mix dry ingredients, and add to molasses and butter. Chill, and turn one-third of the mixture onto well-floured board. Roll as thin as possible; shape with round cutter dipped in flour. Place near together on buttered tins, and bake in moderate oven. Gather up trimming, and with more of the mixture continue rolling and baking until all are done. Keep dough cool while baking. Vanilla Wafers. % cup butter. 2 cups flour. 1 cup sugar. 2 teaspoons baking-powder. 2 eggs. 2 tablespoons cream. 2 teaspoons vanilla. Cream butter, and add sugar slowly, eggs well iDcaten, cream and vanilla. Mix dry ingredients, and add to first mixture. Roll, shape, and bake same as i^inger snaps. Hermits. Ys cup butter. 2 teaspoons baking-powder. % cup sugar. ¥2 cup raisins cut into pieces. 1 egg. 5^ teaspoon cinnamon. 2 tablespoons cream. \i teaspoon mace. 1% cups flour. A grating nutmeg. GINGERBREAD, COOKIES AND WAFERS. 293 Cream butter, add sugar slowly, and then the raisins. Mix dry ino^redients and add to first mixture. Roll a little thicker than for vanilla wafers. Shape and bake same as vanilla wafers. Almond Cookies. % cup butter. Grated rind Vo lemon. 2 ^SSs. 3 tablespoons brandy. M: cup almonds, blanched 2^4 cups flour. and chopped fine. 2 teaspoons baking-powder. % cup sugar. 14 teaspoon salt. Cream butter and add sugar, eggs well beaten, almonds, brandy, flour and baking-powder (if liked, a little cinnamon and nutmeg can be added). Roll mixture to one-quarter inch in thickness. Shape with cutter dipped in flour. Bake in slow oven. All small cakes cook more evenly when placed on buttered sheets, especially in cooking with gas. Chocolate Cookies. 1/2 cup butter. 2 ounces Baker's chocolate. 1 cup sugar. 2 teaspoons baking-powder. '^ ^SSs. 14 cup milk or cream. 21/0 cups flour

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