In this, as in all cakes, experience will
teach you many variations.
PLAIN GINGERBREAD.
Two cups of molasses; one of sour milk; half a cup of lard or drippings;
four cups of flour; two teaspoonfuls of ginger, and one of cinnamon; half
a teaspoonful of salt; one egg, and a teaspoonful of soda.
Mix molasses and shortening; add the spice and egg, then the milk, and
last the flour, with soda sifted in it. Bake at once in a sheet about an
inch thick for half an hour. Try with a broom-straw. Good hot for lunch
with chocolate. A plain cooky is made by adding flour enough to roll out.
The egg may be omitted.
JUMBLES.
The richest jumbles are made from either the rule for Pound or Dover Cake,
with flour enough added to roll out. The Cup-Cake rule makes good but
plainer ones. Make rings, either by cutting in long strips and joining the
ends, or by using a large and small cutter. Sift sugar over the top, and
bake a delicate brown. By adding a large spoonful of yellow ginger, any of
these rules become hard sugar-gingerbread, and all will keep for a long
time.
DROP CAKES.
Any of the rules last mentioned become drop cakes by buttering muffin-tins
or tin sheets, and dropping a teaspoonful of these mixtures into them. If
on sheets, let them be two inches apart.
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