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SOFT GINGERBREAD

(Cake) - (Favorite Dishes)







From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
Whites of four eggs; one pound of sweet almonds; one pound powdered
sugar; a little rose water. Blanch the almonds by pouring boiling
water over them and stripping off the skins. When dry, pound them to a
paste, a few at a time, in a mortar, moistening with rose water as you
go on. When beaten fine and smooth, beat gradually into icing. Put on
the cake very thick and when nearly dry cover with plain icing.

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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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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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SOFT GINGERBREAD

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one teaspoonful soda, season with ginger or cinnamon, put flour
in until stiff enough to roll out thin and cut into small cakes.
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One-half cup of molasses, one-half cup of sugar, one-half cup of
butter, one-half cup of sour milk, one and one-half cup of flour, two
small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
ginger, and one-half teaspoon of cloves, a little nutmeg.

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Soft Gingerbread

MRS. W. R. DEAN.



One quart of flour, rub in it one half cup butter, one pint of molasses,

two eggs, one tablespoon ginger, two teaspoons soda dissolved in a

tumbler of milk. About forty minutes to bake.

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Soft Gingerbread

MISS BEEMER.



Two cups molasses, one half cup of shortening (lard), three fourths cup

boiling water, one tablespoon each of ginger, cinnamon and saleratus,

(soda) two tablespoonfuls vinegar, three and one half cups of flour, one

teaspoon salt (even), melt the molasses and shortening on the stove

slowly, mix the saleratus with the boiling water and add it to the

above, then add the vinegar; mix the ginger, cinnamon and salt with the

flour and stir in slowly. Bake in a long flat tin in a moderate oven

about half an hour.

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Soft Gingerbread

To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter,

melted, three-eighths a cup of sour milk, and one cup of molasses. Beat

all together; add two cups of flour, sifted with one-half a teaspoonful

of salt and one teaspoonful of baking powder, and one tablespoonful of

ginger. Lastly, add one teaspoonful of baking soda, dissolved in two

teaspoonfuls of water. Bake in a sheet, and serve with whipped cream for

a simple dessert.









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