Mrs. C. M. Gould's Soft Ginger Bread

Ingredients

• One cup butter
• one cup molasses
• one-half cup sugar
• two eggs
• one teaspoon each of cinnamon
• cloves
• allspice
• one-half cup sour milk
• two teaspoons soda
• three cups of flour

Method

1. 1

   Bake in a slow oven for twenty minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 188. The excerpt below is the record exactly as published.

one cup butter, three eggs, beat, two cups flour, one-half teaspoon baking powder. LUNCHBON COOKIES. Mrs. SamL McBumey. Take six cups of well sifted flour, three heaping tea- spoonfuls baking powder, one-half pound of butter, (never lard), four eggs, one-quarter cup of sweet milk and a pinch of salt. Mix well, roll out thin, sprinkle sugar on top. Caraway seed may be added. This recipe makes one hundred cookies. COOKIES. Miss Stella Flanagan. One cup butter, one cup sugar, three egss, one and a half teaspoonfuls baking powder, one tablespoonful milk, just enough flour to hold the dough sufficiently to roll. GINGER SNAPS. Mrs. Charles A. Oreer, Rye, N. Y. One and three-quarter pounds of flour, quarter of a pound of sugar, half pint of molasses, quarter of turn- DESSERTS. 439 bier of water, two teaspoonfuls cloves, one-half teaspoon- fol cinnamon, one-half teaspoon ginger, a little grated nntmeg, roll them and cut thin and bake. GINGER COOKIES. Miss Hinds, One quart of New Orleans molasses, add three- fourths pound equal parts of lard and butter, one pound brown sugar, two ounces ginger, a pinch of salt, cinnamon, allspice and cloves, one-half a teaspoonful of soda in a little milk, one egg, flour enough to make soft dough. GINGER COOKIES. Mrs. T. K. Chambers. One cup granulated sugar, three-fourths cup lard and butter mixed, one-half cup sour milk, one cup mo- lasses, two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is abso- lutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one tea- spoonful of soda dissolved in milk; cinnamon and gin- ger to taste. Place in pan and bake. SOFT GINGER BREAD. Mrs. C. M. Oould. One cup butter, one cup molasses, one-half cup sugar, two eggs, one teaspoon each of cinnamon, cloves and all- 440 KIRMESS COOK BOOK. spice^ one-half cup sour milk, two teaspoons soda dia- solyed in the milk and three cups of flour

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