Gingerbread

Ingredients

• 1 c. molasses
• 1/4 c. shortening
• 1/4 c. sugar
• 1 tsp. ginger
• 3 c. flour
• 1 tsp. soda
• 1 c. boiling water
• 1/8 tsp. salt
• 1 egg

Method

1. 1

   Cream butter, add sugar, well-beaten egg, molasses, and salt.

2. 2

   Stir in the flour and soda, thoroughly sifted together.

3. 3

   Pour the boiling water over the ginger, and add last.

4. 4

   Beat well and bake in a shallow pan in a moderate oven.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 19. The excerpt below is the record exactly as published.

Gingerbread 1 c. molasses. J4 c- shortening. J^ c. sugar. 1 tsp. ginger. 3 c. flour. 1 tsp. soda. 1 c. boiling water. J^ tsp. salt. legg. Cream butter, add sugar, well-beaten egg, molasses, and salt. Stir in the flour and soda, thoroughly sifted together. Pour the boiling water over the ginger, and add last. Beat well and bake in a shallow pan in a moderate oven. What could we add to this which would change it into a spice cake? Give the exact amounts needed. A HANDBOOK OF HOME ECONOMICS 73 CANDY Fondant 2 c. granulated sugar. % c. water. Boil until it threads on a fork (242° F.). Do not stir while cooking. Remove from the fire. When lukewarm, beat until creamy and stiff enough to handle. Knead lightly until soft and pliable. Boil the sugar and water gently; if the side of the saucepan becomes covered with granulated sugar, wipe it off with a damp cloth, and if the sugar granulates when you begin to stir it, add more water and boil again. Butter-scotch 1 c. butter. 5 tbsp. molasses. l%c. sugar. % tsp. vanilla. Boil molasses, sugar, and butter twenty minutes, stirring as little as possible, add flavoring and turn into prepared dishes. Cut when it begins to stiffen. Bonbons Roll candied fruit or nuts into some of the fondant, making small balls. Dip in some fondant melted over hot water. Be sure and stir the fondant while it is melting. 74 A HANDBOOK OF HOME ECONOMICS Compare the cost of bonbons made from fondant and the high-priced ones in stores. Write out directions for making chocolate creams. Write out directions for making peppermints. COOKIES In rolling cookies, handle the rolling-pin very lightly and roll only a small amount of dough at a time. Use as little flour as possible on the board and be sure that the cookies are not floury when placed in the oven. Watch the oven carefully, as they burn very easily. Cool thoroughly before placing in pail, jar, or can. Ginger Snaps 1 c. molasses. 4 tbsp. butter. 1 tsp. ginger. 1 tsp. soda. Spk. salt. Flour to make stiff dough. Boil molasses, add butter, ginger, salt, soda, flour. Roll very thin, cut in rounds, and bake in a moderate oven. Plain Cookies 1 c. sugar. 1 egg

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