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Classic
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page 497
Make a smooth dough, roll out, and cut about the size of a cent piece; wash over
with molasses and water, and bake in a moderate oven.
40. Ginger Snaps. 1 egg, 1 cupful of molasses, 1 cupful of sugar, 1 cupful of
butter and lard mixed, 1/2 cupful of boiling water, 1 even tablespoonful of soda
dissolved in the water, and 1 tablespoonful of ginger. Flour to mould out soft.
Roll out thin, and bake in a quick oven.
41. Cinnamon Drop Cakes. Take 1 egg, 1 cupful of sugar, 1 cupful of molasses,
1/2 cupful of butter, 1 cupful water, 2 teaspoonfuls of cinnamon. 1 heaping
teaspoonful of soda, and 3 cupfuls of flour. Bake in small cups half full.
42. Sugar Cookies. 1 cupful of sugar, 1 cupful of butter, 1 cupful of water, 1
teaspoonful of soda, 1 teaspoonful of cream of tartar or 1 tablespoonful of
baking powder. Flour enough to make a stiff dough. Roll out and cut into any
desired shape, and bake in a quick oven.
43. Eggless Cookies. 1 cupful of sugar, 1/2 cupful of butter, 1 cupful of water,
1 tablespoonful of baking powder, and flour enough to roll out. Cut into any
desired shape, and bake in a quick oven.
44. Boiled Frosting No. 1. 1 cupful of granulated sugar, and 5 tablespoonfuls of
water boiled over a hot fire until it threads. Beat the white of 1 egg until
very stiff; turn the boiling sugar into it, and stir rapidly for a few minutes.
Then put in the beater and beat until light and creamy. When cooled put on the
cake.
45. Boiled Frosting No. 2. Put 1 cupful of sugar and 1/4 cupful of milk over the
fire until it boils. Boil for five minutes without stirring, then place into a
pan of cold water, and whip until white and light; add flavoring to taste, as it
stiffens, but before it is quite cold, spread on the cake, and smooth with a
knife.
46. Sauce for Pudding. Beat 1 large tablespoonful of butter, 1 cupful of
pulverized sugar, and 1 teaspoonful of vanilla until light and creamy. Put 1
large cupful
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Classic
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