Soft Gingerbread

Ingredients

• One cup sugar
• 1 cup New Orleans molasses
• ¼ cup butter
• ¼ cup lard
• 3 eggs
• 3 cups sifted flour
• 1 cup boiling water
• 2 level teaspoons soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 cup raisins

Method

1. 1

   This mixture is very thin.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 18. The excerpt below is the record exactly as published.

f cup butter, 114 cups sugar, % cup milk, 134 cups flour, ™% lb. chocolate, 3 eggs, %4 spoonful soda, 1 spoonful cream of tartar. Scrape or cut chocolate fine, add 5 tablespoonfuls sugar and 3 tablespoonfuls water (boiling) to the chocolate. Stir over fire until glossy and smooth, then stir into beaten sugar and butter; add to this the eggs well beaten ,then milk and flour. MRS. A. SALLS: 70 KNOX GELATINE is clear and sparkling. RICH STRAWBERRY SHORT CAKE Two cups flour, % cup sugar, 4 teaspoonfuls baking powder, 1% teaspoon salt, few grains nutmeg, I egg, 1/, cup butter, 1% tablespoonfuls lard. 1/, cup milk. Mix dry ingredients and sift twice, work in shorten- ing with tips of fingers, add egg well beaten, and milk; bake. Split cake and spread under layer with cream sauce. Cover with strawberries that have been sprinkled with powdered sugar. JAPANESE FRUIT CAKE Six eggs, I lb. sugar, 1 lb. flour, % lb. butter, 1 cup sweet milk, 2 teaspoonfuls baking powder, I teaspoon- ful lemon, I cup seeded raisins, I teaspoonful ground spice, I teaspoonful cloves, I teaspoonful cinnamon. Put this in half of the batter; make a 5-layer cake. FILLING: 1 cocoanut, juice of 2 lemons, 2 cups sugar, I cup boiling water, thicken with a little corn- starch. Beat until cold, put between layers; plain white icing on outside. MRS. CAM EASTON. MOLASSES CAKE Cream 2 tablespoonfuls of butter, 2 tablespoonfuls of sugar; add 1 egg and beat well; then 1 cup of molasses, ¥% cup of warm water in which 1 teaspoonful of soda has been dissolved, and % teaspoonful of cinnamon, 2 cups of flour. Beat well and bake in layers with any filling desired. MRS. OSCAR BREEDLOVE. 71 Ask your grocer for KNOX GELATINE—take no other. WHITE LOAF CAKE Whites of 1 doz. eggs beaten well, 34 lb. of good country butter, 2% cups of white sugar, 5 cups of flour, 1 good teaspoonful of baking powder, 1 tea- spoonful of vanilla, I teaspoonful of lemon, I cup of sweet milk. To mix: Cream butter well, add sugar, cream again, then add to butter and sugar I god cup sweet milk, cream milk well into the sugar and butter, then add half flour well sifted, mix, then add half of whites of eggs, mix well, then add rest of flour, mix again well, then add all whites of eggs, flavoring, and bake at once in slow oven, keeping heat about same, for an hour *andwaenalt,. MRSS Wier Ran: SOFT GINGERBREAD One cup sugar, 1 cup New Orleans molasses, %4 cup butter, 4% cup lard, 3 eggs, 3 cups sifted flour, 1 cup boiling water in which 2 level teaspoons soda have been dissolved, I teaspoon ginger, I teaspoon cinna- mon, I cup raisins, floured and added at the last. This mixture is very thin. MRS KATE ae HOT WATER GINGERBREAD One cup molasses, 1 teaspoonful soda, 1 tablespoonful ginger, I tablespoonful melted butter, % teaspoonful salt, 4% cup boiling water, 2 cups flour. MISS KAGE désla Gk ie 92 ENOX GELATINE improves soups and gravies. SPONGE DROPS Beat 3 eggs lightly, add 34 of a cup of granulated sugar, I heaping cup of flour sifted with 1 teaspoonful of cream of tartar, and % teaspoonful of soda (or 1 heaping teaspoonful baking powder). Flavor with I teaspoonful lemon extract; drop with teaspoon three inches apart on buttered tins. Miss Ari dea GROIX. COCOA DOUGHNUTS One egg, % cup sugar, % cup milk, %4 cup cocoa, 134 cups flour, 4 teaspoonful salt, % teaspoonful cinna- mon, 2 heaping teaspoonfuls baking powder. Mix and sift dry ingredients. Beat egg; add sugar, then milk and dry ingredients alternately. Roll, cut, and fry in deep fat. About % cup of flour worked in to knead. WOR Sass eel, OATMEAL COOKIES Two cups flour, 2 cups oatmeal, I cup sugar, I cup Crisco, 2 eggs, 4 tablespoonfuls of sweet milk, 1 tea- spoonful of cinnamon, % teaspoonful of soda, % tea- spoonful of baking powder, I cup nuts, I cup raisins

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