|
Classic
Cook Books
< last page | next page >
page 148
saleratus, one tablespoonful of ginger. Flour to make as thick as pound cake.
Warm the butter, molasses and ginger, then add the milk, flour and saleratus,
and bake as quickly as you can.
GINGER SNAPS
One cup of butter and lard mixed, one cup of sugar, one cup of molasses, half a
cup of water, one tablespoonful of ginger, one teaspoonful of soda in hot water,
flour enough to roll the dough soft.
GINGER-NUTS
Take three pounds of flour, one pound of butter, one quart of molasses, four
tablespoonfuls of allspice, the same quantity of cinnamon, and eight
tablespoonfuls of ground ginger. Roll thin, cut out in the shape of the small
ginger-nuts sold at the confectioners', and bake in a rather quick oven.
ANOTHER RECIPE
Take two cupfuls of butter, the same quantity of molasses, one cupful of sugar,
two tablespoonfuls of ginger, four of cream, one teaspoonful of soda, one-half
an ounce of cinnamon, and about one and a half pounds of flour--or enough to
make a stiff dough. Roll, cut, and bake in a moderate oven.
TEA CAKES. CHEAP AND NICE. NO EGGS
One cup of butter or a large spoonful of lard, two cups of sugar, one cup of
sour milk, one teaspoonful of soda, some grated orange peel or nutmeg; flour
enough to roll out. Roll very thin; cut with fancy cutters, and bake in a quick
oven. If you use lard, add a pinch of salt.
< last page | next page >
Classic
Cook Books
|
