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Ginger Cakes

(Cakes.) - (The Golden Age Cook Book)







Three-quarters of a pound of butter, three-quarters of a pound of

granulated sugar, one pound of flour, one teaspoonful of ginger, two

even teaspoonfuls of soda sifted with the flour. Mix well together. Roll

out, cut in small round cakes, brush over with white of egg, and

sprinkle with sugar and finely chopped almonds. Bake in a slow oven.

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SOFT GINGER CAKES. MRS. J. S. REED.

One cup of molasses, one cup of sugar, one cup of lard or butter, four
cups of flour, one cup of sweet milk, one teaspoon of salt, one
teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.
Bake in gem pans. Add soda the last thing; beat well.

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Ginger Cakes

To a pound of sugar put half an ounce of ginger, the rind of a lemon,

and four large spoonfuls of water. Stir it well together, and boil it

till it is a stiff candy; then drop it in small cakes on a wet table.

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Drop Ginger Cakes

One quart flour, half pint milk, half pint molasses, two teaspoons

soda, two teaspoons ginger, butter size of an egg. Drop with spoon on

tins.--Mrs. H. D. Leonard.



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