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Classic
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page 275
sift four cups of flour and stir part of it into the above mixture. Now dissolve
a teaspoonful of soda in a tablespoonful of warm water and beat into this
mixture, stir in the remainder of the flour, and make stiff enough to roll into
long rolls about one inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to spread. Bake
in a moderate oven. Let them cool before taking out of the tins.
GINGER COOKIES.
One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful
vinegar, one tablespoonful ginger, one teaspoonful soda, dissolved in boiling
water, mix like cookey dough, rather soft.
GINGER SNAPS.
One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls
soda, two teaspoonfuls ginger, three pints flour to commence with; rub
shortening and sugar together into the flour; add enough more flour to roll very
smooth, very thin, and bake in a quick oven. The dough can be kept for days by
putting it in the flour-barrel under the flour, and bake a few at a time. The
more flour that can be worked in and the smoother they can be rolled, the better
and more brittle they will be. Should be rolled out to wafer-like thinness. Bake
quickly without burning. They should become perfectly cold before putting aside.
DOMINOES.
Have a plain cake baked in rather thin sheets, and cut into small oblong pieces
the size and shape of a domino, a trifle larger. Frost the top and sides. When
the frosting is hard, draw the black lines and make the dots, with a small brush
dipped in melted chocolate. These are very nice for children's parties.
FANCY CAKES.
These delicious little fancy cakes may be made by making a rich
jumble-paste--rolling out in any desired shape; cut some paste in thick, narrow
strips and lay around your cakes, so as to form a deep, cup-like edge; place on
a well-buttered tin and bake. When done, fill with iced fruit, prepared as
follows: Take rich, ripe peaches (caned nes will do, if fine and well-drained
from all juice), cut in halves; plums, strawberries, pineapples cut in squares,
or small triangles, or any other available fruit, and dip in the white of an egg
that has been very slightly beaten and then in pulverized sugar, and lay in the
centre of your cakes.
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