Gingerbread and cakes
Ginger snaps recipe
Soften half a cupful of butter and mix with it the same amount of brown sugar, half as much lard and one cupful of molasses; add one teaspoonful of ginger, half a teaspoonful of ground cloves, three ounces of preserved orange peel, one teaspoonful of salt and half a teaspoonful of soda dissolved in one tablespoonful of boiling water; mix well, add one cupful of sifted flour, turn out on a well floured dough-board, knead, roll out as thin as possible, cut in circles and bake in a quick oven. Snaps to be crisp should be baked on a bright day.
Take one cupful of sugar, one cupful of butter, one cupful of molasses, one-third of a cupful of vinegar, flour to thicken, one teaspoonful of salt, one teaspoonful of soda, one tablespoonful of ginger, one egg. Rub the butter and sugar together, add the egg, well beaten, the salt and ginger, and stir all well together until smooth. Dissolve the soda in the vinegar, stir the vinegar into the molasses and add the latter to the mixture. Beat all well together, and put in enough flour to admit of rolling out properly, taking care that no more flour is used than is necessary to prevent the cakes sticking to the board. Roll quite thin, cut the cookies out and bake them in a quick oven.
Mix together two pounds of flour, a pound and a quarter of molasses, half a pound of brown sugar, two ounces of ginger, three quarters of a pound of butter, melted, and a very little cayenne pepper. Roll out half an inch in thickness and cut into small cakes.
Plain gingerbread recipe
Stir to a cream one cupful of brown sugar and three tablespoonfuls of butter. Add one cupful of New Orleans or Puerto Rico molasses (never use syrup), two beaten eggs and half of a tablespoonful of ginger. Mix thoroughly, then stir in two and one-half cupfuls of flour sifted with two teaspoonfuls of baking powder. Turn into a deep baking pan and bake for one hour in a moderate oven. Just before putting into the oven, gloss over with a mixture made by stirring together a beaten egg and the same amount of rich cream.
Mix thoroughly one cupful of molasses, half a cupful of sour milk, a teaspoonful each of cinnamon and ginger, and a little salt; stir in two tablespoonfuls of melted butter and one teaspoonful of water. When the whole is mixed beat in, gradually, two cupfuls of flour and four tablespoonfuls of grated chocolate. Bake in a loaf in the regular way.
Ginger cakes recipe
To three well-beaten eggs add half a pint of rich cream, beat again and set over the fire until quite warm, stirring continually. Then add one pound of butter, half a pound of loaf sugar, powdered, and two and one half ounces of ginger. Stir the whole carefully over a glow lire until the butter is melted. Pour it over two pounds of sifted flour and form all into a paste. Roll and cut out.
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Source publication: Los Angeles Herald (Los Angeles, California)
Publication date: March 13, 1910