Gingerbread

Ingredients

• Three fourths cup butter
• One cup sugar
• Two eggs
• One cup sour milk
• Three and a half cups flour
• One cup molasses
• One teaspoon baking powder
• One teaspoon soda
• One teaspoon ginger

Method

1. 1

   Cream sugar and butter, add beaten eggs, sour milk, molasses, flour, baking powder, soda, and ginger.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 28. The excerpt below is the record exactly as published.

Two eggs, beaten separately. One cup milk. Two and one half cups flour. Two teaspoonfuls baking powder. Two teaspoontuls vanilla. Before adding flour put in the cooled chocolate. Bake in layers and spread with icing. VEEL be Jak F, MARIE BANCROFT. One small cup butter, one and one-half cups of -sugar (scant), two cups flour, one cup milk, whites of 128 CHOICE RECIPES four eggs, one half teaspoon of soda dissolved in milk, one teaspoon of cream of tartar, sifted in flour, one teaspoon of vanilla. Bake in square tins. One cup chopped English walnuts may be added if a nutcake 1s desired. NUT CAK Te Bo ybu Ks One and one-half cups sugar. Two cups flour. One-half cup butter. Three-fourths cup sweet milk. Two teaspoonfuls baking powder. Whites of four eggs. One cup chopped hickory nuts. ONE EGG. CAKE. ADELAIDE WOODRUFF. One fourth cup of butter. One half cup sugar. One egg. One half cup milk. One and one-half cups flour. Two and one-half teaspoons baking powder. Cream the butter, add sugar gradually and egg well beaten. Mix and sift the flour and baking powder. Add with the milk to the first mixture, a little at a time. Bake in a shallow pan, or muffin tins, thirty minutes. FILLING: POR CARY. MRS. SHILLEY. One cup granulated sugar. Four tablespoons water. One half teaspoon vinegar. oe CAKES 129 Boil till it threads, when dropped from spoon. The whites of two eggs, beaten stiff. Pour syrup upon beaten whites in a fine stream, beating hard until per- fectly smooth. Have ready one pound of figs, cut fine, - and boiled until tender in a scant half cup of water. When cool add to the frosting and spread between cakes. PPE BING OR LAYER CAKE. One half cup sour cream. One cup sugar. One half cup sweet cream. Boil until thick, and add one cup phoeped hickory nuts. - A> ‘ vy 4 BY 6c, tea + von ; * % ‘ . . 4 7 ¥ ‘ x - ay win een . faye Sr ia ae ack ei ' + ; ; 1 u be ‘ H is - ve ; f P Pare. ye Gi ae be Ly } xy ae stn vt t hyp tel t7t; << » * Cookies, Hermits, Doughnuts, Cream Puffs, and all Small Cakes. OAT MEAT COOKIES: GERTRUDE R. RUST. Two cups oatmeal. Two eggs. One cup sugar. One teaspoon baking powder. A pinch of salt. One tablespoon melted butter. Beat eggs, add sugar gradually, then the butter and oatmeal, in which baking powder is mixed. Bake very slowly. AMMONIA COOKIES. MRS: TUTTLE. Two teacups sweet cream. Two teacups sugar. One half ounce of carbonate of ammonia, stirred into the cream, a little salt, thicken with flour, roll out, sprinkle with sugar on the top, cut out and bake lightly. When fresh, very nice for invalids and chil- dren. : 136 CHOICE RECIPES NOAA CRISES. BERTHA HEMPSTEAD. Two and one half cups “H. and O.” rolled oats. One cup sugar. One tablespoon butter. Two eggs. Two teaspoons baking powder. One and one-half teaspoons of vanilla. A pinch of salt. Rub butter and sugar. pe Add beaten egg and oats. Make into balls and bake in buttered tins in very slow oven till brown. Let cool in tins before removing. SPICE CAKE: MRS. S. SIEGEL. One half cup of butter. One cup of sugar. Three cups of sifted flour. One level teaspoon baking powder. One ere milk. Six eggs ; One cup “currants, three sa se cup raisins, three fourths cup citron, chopped Dic. 2a Cream, butter and sugar, add yolks of eggs, and commence to add flour—in flour sift the baking powder and just a pinch of soda, add milk by degrees and beat- en whites of eggs. Put in fruit last and bake in well but- tered pan, in moderate oven two hours. PRUE COORTH = MRS. OSWALD. Three fourths cup sugar. . Three fourths of shortening. COOKIES, DOUGHNUTS, SMALL CAKES, ETC. 187 ‘Two eggs. Seven tablespoons milk. Two cups oatmeal. Three fourths teaspoon soda dissolved in milk. One half teaspoon salt. Two cups flour. One cup seeded raisins. Two teaspoons cinnamon. Dirop from spoon on greased pan, and bake in a moderate oven until a light brown. COCOANUT MACAROONS. MRS. W. B. FISHER. Break, peal and grate one fresh cocoanut. . Add half the weight of grated cocoanut, in granulated sugar and one beaten white of egg. Mix and mold in balls, bake in’ buttered pans, until a bright golden brown. MACAROONS. MRS. SALOMON. One half pound almonds. One half pound sugar. One lemon. Whites of two eggs. Blanch and chop almonds, add eggs and sugar with juice of lemon. Drop a small quantity on paper greased on the back, which will enable you to .take them off when baked. 138 CHOICE RECIPES COCOAND LDR Oro. MRS. TUTTLE. Two cups grated cocoanut. One cup powdered sugar. Two tablespoons corn starch. Whites of three eggs well beaten. Stir into the eggs first the sugar, then the corn starch, lastly the cocoanut. Drop the mixture on but- tered paper, laid in flat baking tins and hake clowly. When done, drop a little icing on the top of each one. CREAM PUFRES: MRS. McCREA. One cup hot water. Half cup butter. One cup flour. Have the water and butter come to the boiling point, then pour in (all at once) the cup of flour. Re- move from the fire immediately, after stirring in the flour. When this mixture is cold, work in three un- beaten eggs. Bake in gem pan or on a buttered tin. GINGER BREAD. MRS. PEABODY. Three fourths cup butter. One cup sugar. Two eggs. One cup sour milk. Three and a half cups flour. One cup molasses. One teaspoon baking powder. One teaspoon soda. One teaspoon ginger. COOKIES, DOUGHNUTS, SMALL CAKES, ETC. 139 Cream the sugar and butter, add the beaten eggs, sour milk, molasses, flour, baking ‘_powder, soda and ginger. Bake in a moderate oven. SOFT GINGERBREAD. MRS. A. J. JOHNSON. One cup New Orleans molasses. Half cup butter melted. Half cup sugar. One teaspoonful ginger. Stir these ingredients together. One cup water which has been boiled and allowed to get perfectly cold. 7 One teaspoonful soda dissolved in water. After adding water and soda, add three cups flour. Bake rather slowly. SAND COOKLES. MRS. MILLER. One tea cup butter. One and one half tea cups sugar. Two well beaten eggs. One half teaspoon soda. Three tablespoons cold water. Two teaspoons vanilla. Roll very thin. When on tins ready for the oven, bathe the tops of the cookies with the beaten white of an egg and sprinkle on sugar. GINGER-SNAPS, MRS. THORPE. One cup sugar. One cup molasses

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