Soft Gingerbread

Ingredients

• 1 1/2 cups flour
• 2 tsps. soda
• 1 tsp. ground ginger
• 1 tsp. mixed spices
• 2 tbsps. lard or butter
• 1 egg
• 1/2 cup brown sugar
• 1 cup sour milk
• 1 cup molasses

Method

1. 1

   Measure the flour into the sifter.

2. 2

   Measure the molasses and stand the cup in boiling water.

3. 3

   Break the egg into the mixing bowl, add sugar and beat well with a wooden spoon.

4. 4

   Measure lard into the baking tin and place where it will melt.

5. 5

   Add the spices to the bowl.

6. 6

   Stir half the soda into the warm molasses, and stir it into the bowl, stir other half of soda into the sour milk, and add it.

7. 7

   Sift in the flour and beat thoroughly.

8. 8

   Stir in the lard, grease the tin, pour in the batter, and bake in a hot oven about twenty-five minutes.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 30. The excerpt below is the record exactly as published.

1 cup sour milk. i tsp. soda. About 2 cups Graham flour. Notes. 1. i cup white flour and J cup Graham may be used instead of 1 cup of Graham. 2. Use whole wheat flour instead of Graham. 3. Substitute ryemeal for Graham. 4. Substitute cornmeal for Graham. 68.— CORN BREAD. 1 cup commeaL 1 cup flour. J cup sugar. i tsp. salt. 1 cup milk. 1 tbsp. fat. 1 egg. 4 tsps. baking powder. Put the cornmeal, flour, sugar and salt into a bowl and mix thoroughly ; stir in the milk and give the batter a good beating. Melt the fat in the baking tin and stir it into the batter. Grease the baking tin. Beat the egg very light and mix it with the batter ; add the baking powder and mix it in quickly. Pour into the baking tin and bake in a hot oven. If thin it will bake in about twenty minutes ; if deep, in about thirty minutes. 70 DOMESTIC SCIENCE. 69.— MUFFINS. 2 cups flour. 4 tsps. baking powder. i tap. salt. 2 tbsps. sugar. 1 cup milk. 2 tbsps. melted butter. 1 egg- Put the sugar, melted butter and egg in a bowl and beat until light ; stir in the milk, sift the flour, salt, and baking powder together into the mixture, beat thoroughly and bake in gem pans about thirty-five minutes in a rather hot oven. 70.— APPLE FRITTERS. i cup flour. 2 tsps. baking powder. 2 medium-sized apples (sour). J tsp. salt. § cup milk. Powdered sugar. Mix and sift dry ingredients, add milk gradually, then well-beaten egg. Pare, core and cut apples into eighths, cut again and stir into the batter. Drop by spoonfuls into deep, hot fat (see rules). Drain on paper, sprinkle with powdered sugar, and serve hot on a folded napkin. 71.— DROP DOUGHNUTS. 1 cup flour. 2 tsp. baking powder. ^ tap. salt. ^ cup sugar, f cup milk. 1 Hinall egg. J tsp. melted butter or lard. Beat the egg and sugar until liglit, add the milk, then] sift in the flour, salt and baking powder together, boat | thoroughly. Beat in the molted butter and drop by tea- spoonfuls into hot, deep fat; fry until light brown andl cooked through; skim out of the fat, drain carefully, and roll in powdered sugar. FLOUR-MIXTURES. 7l 72.— MILK BISCUITS. 1 cup flour. I i tbsp'. shortening. J tap. salt. I li tsps. baking powder. About i cup milk. Sift salt and flour into a bowl. Rub in the short- ening. Sift in the baking powder and mix it through. Mix into a soft dough with the milk, using a broad- bladed knife. Flour the board lightly, turn the dough out and roll it around to coat it with flour. Knead just enough to make the outside smooth. Roll or press out about three-quarters of an inch thick and cut into small biscuits. Knead the scraps lightly together and cut more biscuits. Place them in a baking pan, wet the tops with milk, and bake in a hot oven about twenty minutes. Success depends upon mixing quickly and handling as little as possible. 1 egg. ^ cup brown sugar, i cup sour milk, i cup molasses. 73.— SOFT GINGERBREAD. 1 ^ cups flour. 2 tsps. soda. 1 tsp. ground ginger. 1 tsp. mixed spices. 2 tbsps. lard or butter. Measure the flour into the sifter. Measure the molasses and stand the cup in boiling water. Break the egg into the mixing bowl, add sugar and beat well with a wooden spoon. Measure lard into the baking tin and place where it will melt. Add the spices to the bowl. Stir half the soda into the warm molasses, and stir it into the bowl, stir other half of soda into the sour milk, and add it. Sift in the flour and beat thoroughly. Stir in the lard, grease the tin, pour in the batter, and bake in a hot oven about twenty-five minutes. 72 DOMESTIC SCIENCE. 74.— SPONGE CAKE. 1 egg. I 2§ tbsps. sugar. Flavoring. I Flour (about ^ cup). Beat the egg very light. Add the sugar, and beat until the sugar is dissolved and the whole is thick and foamy. Sift in the flour and fold it in. Do as little mixing as possible after the flour goes in, but be sure it is evenly mixed through. Add the flavoring while mixing in the flour. Pour the batter into a well-greased pan, and bake in a moderate oven. The cake is baked when a slight pressure with the finger will not leave a dent in it. 75.— STANDARD CAKE. ^ cup butter. I ^ cup milk. 1 cup sugar. I IJ cups flour. 2 eggs. I 1^ tsps. baking powder. ^ tsp. vanilla essence. Grease the sides of the cake tin and cover the bottom with a greased paper. Cream the butter and sugar in a bowl until the sugar is partly melted. Separate the eggs, put the yolks into the bowl and the whites away in a cool place. Beat the yolks into the butter and sugar very thoroughly. Add the milk and continue beating until the sugar is dissolved. Add the flour and beat tlioroughly. Beat the egg whites stiff! Sift the baking powder into the batter and beat it in. Mix in the beaten egg whites and flavoring thoroughly, but with little stirring as poHsible. Spread the batter evenly in the cake tins and bake. If baked in layers a hot oven is necessary; if in loaves a moderate oven. FLOUR-MIXTURES. 73 76.— PLAIN FRUIT CAKE. 3 eggs, § cup milk. § cup butter. 1 cup sugar. 1 cup seeded raisins. J cup candied peel (shredded) 3 cups flour. 4 tsps. baking powder. Cieam the butter and sugar. Beat the eggs until very light, add to the butter and sugar; stir in the milk gradually. Sift the flour and baking powder together and mix with the fruit, then add to the mixture. Beat all thoroughly, then pour into a well-greased deep cake tin and bake in moderate oven. NoTB. — For cake icing see page 96 in miscellaneous recipes. 77.— GINGER SNAPS. 1 cup molasses

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