|
Classic
Cook Books
< last page | next page >
page 63
CAKES
GINGERBREAD
One quart of flour, one-half pound of butter, one-quarter pound of sugar, five
eggs, one-half pint of molasses, one-half cupful of ginger, one teaspoonful of
soda.
LOAF OF GINGERBREAD
A loaf of gingerbread is good enough to make one quite indifferent to the fact
that it is by no means an economy. To make one: work a cupful of butter until
creamy, then mix with it a cupful of brown sugar. Separate the whites and yolks
of four eggs, and beat both until light, frothing the whites. Stir the eggs with
the butter and sugar and add a cupful of sour cream mixed with a cupful of
molasses. Before putting the molasses and cream together, add to the cream two
teaspoonfuls of soda, dissolved in a little warm water. Measure four cupfuls of
flour and mix with it a teaspoonful of salt and a teaspoonful of yellow ginger.
Add this to the batter. Do all the mixing as quickly and lightly as possible.
Bake thirty minutes with moderate heat.
MOLASSES GINGERBREAD
The molasses must be the unrefined black New Orleans molasses and the sugar must
be the coarse, dark, unrefined brown sugar. One cupful of butter (melted), one
cupful of molasses, one cupful of brown sugar, two eggs well beaten, two cupfuls
of flour, one tablespoonful of ginger, one teaspoonful cinnamon, one-half
teaspoonful baking soda. Beat this mixture well and drop it in spoonfuls on a
baking sheet
< last page | next page >
Classic
Cook Books
|
