Soft Molasses Gingerbread

Ingredients

• one pint of flour
• one-half teaspoon of salt
• one-half teaspoon of soda
• one teaspoon of ginger
• one scant cup of molasses
• two tablespoons of fat
• one-half cup of hot water

Method

1. 1

   Sift flour, salt, soda, and ginger together.

2. 2

   Mix with molasses and softened fat.

3. 3

   Spread in a shallow pan or bake in muffin pans for twenty minutes or more in a moderate oven.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 92. The excerpt below is the record exactly as published.

one-half teaspoon of soda is dissolved. Mix with enough flour to make a soft dough - - about one quart. Roll till about one-eighth inch thick, cut .out, and bake in a moderate oven. Soft Molasses Gingerbread. Sift together one pint of flour, one-half teaspoon each of salt and soda, and one teaspoon of ginger. Mix with one scant cup of molasses and two table- spoons of fat softened in one-half cup of hot water. Spread in a shallow pan or bake in muffin pans for twenty minutes or more in a moderate oven. Shredded cocoanut or almonds or peanuts may be sprinkled over the top of the gingerbread in the pans before baking. Doughnuts. Sift one quart of sifted flour with one teaspoon of salt, three teaspoons of baking powder, one-half tea- spoon of mixed spice, and one cup of sugar. Mix with one beaten egg and one cup of milk. Or use one- half teaspoon of soda and one cup of sour milk in place of sweet milk, sifting the soda with the other dry materials. For richer doughnuts add another egg and one table- spoon of thick cream or melted butter. 212 Home Science Cook Book. Cheese. Every bit of dry cheese should be saved and chopped or grated to add to cereals, omelets, souffles, etc. , recipes for which will be found elsewhere. A bottle of Parmesan cheese is a valuable addition to any store closet. Cheese Crackers. Use saltines or common crackers split. Spread with butter and brown in the oven, then put as much grated cheese on each cracker as it will hold, and again put in the oven until the cheese is melted. Serve with salad or coffee. Cheese Toast. Make French toast in the usual way, dipping bread in egg and milk and browning in hot fat. Then put in a pan, cover each slice with cheese seasoned with salt and pepper, and toast under the gas flame till the cheese is melted and begins to crisp. Cheese Sandwiches. Put soft, rich cheese through a potato ricer, or chop it fine; for each cupful use one egg yolk and two tablespoons of milk. Mix thoroughly, and season to suit the taste. Spread between thin slices of bread, pressing them well together, then cut in strips. Beat the white of the egg with one-half cup of milk, dip the sandwiches in this, drain them, and saute in butter. Cheese Sticks. Sift together one cup of flour, one teaspoon of Cheese. 213 baking powder, one-half teaspoon of salt

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