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GINGERBREAD

(Muffins And Biscuits) - (The International Jewish Cook Book)







To one cup of molasses add one cup of milk, sour or sweet, dissolve one
teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
one teaspoon of ginger and one of ground cinnamon, add enough sifted
flour to make a light batter. Bake in a shallow pan.

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Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one
teaspoonful of ginger, one teaspoonful of soda, and let them boil
together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on
tins and bake quickly.

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AUNT SARAH'S WALNUT GINGERBREAD

1/2 cup of New Orleans molasses.
1 cup of light brown sugar.
1/2 cup of shortening (composed of butter, lard and sweet
drippings).
1/2 teaspoonful of ginger, cinnamon and cloves each.
2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2
cups flour.
1 cup boiling water.
2 eggs.
Beat to a cream the sugar and shortening in a bowl; add molasses, then
pour over all one cup of boiling water. Beat well. Add flour, soda and
spices, all sifted together. Beat into this the two unbeaten eggs (one
at a time), then add about 3/4 of a cup of coarsely chopped _black
walnut_ meats or the same quantity of well-floured raisins may be
substituted for the walnut meats.
The cakes may be baked in muffin pans. In that case fill pans about
two-thirds full. The above quantity makes eighteen. They can also be
baked in a pan as a loaf cake. This cake is excellent, and will keep
fresh several days. These cakes taste similar to those sold in an
Atlantic City bake-shop which have gained a reputation for their
excellence.

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GINGERBREAD. MRS. W. H. ECKHART.

One and one-half cups Orleans molasses, one cup brown or granulated
sugar, one-half cup lard, one cup boiling water, one teaspoon soda
dissolved in the water, two teaspoons ginger, one teaspoon each of
cloves and cinnamon, three cups flour, one egg. Put all in the
vessel, excepting the water and egg; beat well; then add the water and
soda; after stirring this well together, add the beaten egg. Bake in
quick oven. Put greased paper in pan before pouring in the mixture.
Let cool in the pans.

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SOFT GINGERBREAD. MRS. E. A SEFFNER.

One quart of flour, one cup of sugar, one cup of molasses, one cup of
butter, one cup of sour milk, two teaspoonfuls of soda, three eggs,
one tablespoon of ginger, one teaspoon of cinnamon.

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SOFT GINGERBREAD. MISS KITTIE M. SMITH.

One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half a
cup boiling water, and stir in one pint flour. Be sure and have the
water boiling, and beat well. Pour into the pan one inch deep.

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SOFT GINGERBREAD. GAIL HAMILTON.

One-half cup sugar, one-half cup butter, one cup molasses, two and
one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of
boiling water (put this in last).

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SOFT GINGERBREAD. MRS. G. E. SALMON.

One cup molasses, one-half cup sugar, one-half cup butter or lard,
one-half cup sour milk, two and one-half cups flour, two eggs, one
teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in
the milk. Bake in a moderate oven about half an hour.

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EXCELLENT SOFT GINGERBREAD. MRS. CARRIE OWENS.

One and a half cups Orleans molasses, half cup brown sugar, half cup
butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half
teaspoon ginger; mix all together; add three cups sifted flour, and
bake in shallow pans.

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GINGERBREAD FOR TWO. MRS. M. LEONARD.

Six tablespoons sweet milk, five tablespoons molasses, one tablespoon
of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.

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SOFT GINGERBREAD. MRS. M. VOSE.

One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as
sponge cake.









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