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Classic
Cook Books
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page 123
Ginger Cup-cake.
Three cups of flour, one of sugar, one of molasses, one of butter, a
table-spoonful of ginger, one tea-spoonful of salæratus, and three eggs; bake
in pans. A pound of stoned and chopped raisins is an improvement.
Light Ginger-bread.
Take three cups of molasses, five of flour, one of sugar, three eggs, and a
tea-spoonful of salæratus, dissolved in a cup of sour cream; work the sugar
with a quarter of a pound of butter; beat two dozen cloves, and put in with two
table-spoonsful of ginger; mix all together, and bake in shallow pans or cups.
Crisp Ginger-cake.
Take three pounds of flour, one of sugar, and one of butter; mix these together
with three table-spoonsful of ginger, some cloves and aniseseed, and wet it with
molasses; roll it thin; cut it in shapes, and bake with a quick heat.
Ginger-bread Nuts.
Take a pound and a half of flour, three-quarters of a pound of sugar, the same
of butter, some cloves and cinnamon pounded fine, and an ounce of ginger; mix
these well together, and make it into a stiff dough, with molasses; roll it
thin, and cut it in small cakes.
Crullers.
Take two pounds of flour, three-quarters of a pound of sugar, half a pound of
butter, six eggs, and some mace or nutmeg; mix the flour, sugar and butter
together,
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Classic
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