Hot Water Gingerbread
Sour Milk Gingerbread
Soft Molasses Gingerbread
Cambridge Gingerbread
Soft Sugar Gingerbread
Gossamer Gingerbread
Fairy Gingerbread
Hard Sugar Gingerbread
Christmas English Gingerbread
Card Gingerbread



Hot Water Gingerbread

1 cup molasses
1 teaspoon soda
1/2 cup boiling water
11/2 teaspoons ginger
21/4 cups flour
1/2 teaspoon salt
4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine
mixtures, add butter, and beat vigorously. Pour into a buttered
shallow pan, and bake twenty-five minutes in a moderate oven.
Chicken fat tried out and clarified furnishes an excellent
shortening, and may be used in place of butter.



Sour Milk Gingerbread

1 cup molasses
13/4 teaspoons soda
1 cup sour milk
2 teaspoons ginger
21/3 cups flour
1/2 teaspoon salt
1/4 cup melted butter

Mix soda with sour milk and add to molasses. Sift together
remaining dry ingredients, combine mixtures, add butter, and beat
vigorously. Pour into a buttered shallow pan, and bake twenty-five
minutes in a moderate oven.




Soft Molasses Gingerbread

1 cup molasses
1 egg
1/3 cup butter
2 cups flour
13/4 teaspoons soda
2 teaspoons ginger
1/2 cup sour milk
1/2 teaspoon salt

Put butter and molasses in saucepan and cook until boiling point is
reached. Remove from fire, add soda, and beat vigorously. Then
add milk, egg well beaten, and remaining ingredients mixed and
sifted. Bake fifteen minutes in buttered small tin pans, having pans
two-thirds filled with mixture.



Cambridge Gingerbread

1/3 cup butter
11/2 teaspoons soda
2/3 cup boiling water
1/2 teaspoon salt
1 cup molasses
1 teaspoon cinnamon
1 egg
1 teaspoon ginger
23/4 cups flour
1/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry
ingredients mixed and sifted. Bake in a buttered shallow pan.



Soft Sugar Gingerbread

2 eggs
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
13/4 cups flour
11/2 teaspoons ginger
2/3 cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry
ingredients, and add alternately with cream to first mixture. Turn
into a buttered cake pan, and bake thirty minutes in a moderate
oven.


Gossamer Gingerbread

1/3 cup butter
1/2 cup milk
1 cup sugar
17/8 cups flour
1 egg
3 teaspoons baking powder
1 teaspoon yellow ginger

Cream the butter, add sugar gradually, then egg well beaten. Add
milk, and dry ingredients mixed and sifted. Spread in a buttered
dripping-pan as thinly as possible, using the back of mixing-spoon.
Bake thirty minutes. Sprinkle with sugar, and cut in small squares
or diamonds before removing from pan.




Fairy Gingerbread

1/2 cup butter
1/2 cup milk
1 cup light brown sugar
17/8 cups bread flour
2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix
and sift flour and ginger, and combine mixtures. Spread very thinly
with a broad, long-bladed knife on a buttered, inverted
dripping-pan. Bake in a moderate oven. Cut in squares before
removing from pan. Watch carefully and turn pan frequently
during baking, that all may be evenly cooked. If mixture around
edge of pan is cooked before that in the centre, pan should be
removed from oven, cooked part cut off, and remainder returned to
oven to finish cooking.




Hard Sugar Gingerbread

3/4 cup butter
5 cups flour
11/2 cups sugar
3/4 tablespoon baking powder
3/4 cup milk
11/2 teaspoons salt
3/4 tablespoon ginger

Cream the butter, add sugar gradually, milk, and dry ingredients
mixed and sifted. Put some of mixture on an inverted dripping-pan
and roll as thinly as possible to cover pan. Mark dough with a
coarse grater. Sprinkle with sugar and bake in a moderate oven.
Before removing from pan, cut in strips four and one-half inches
long by one and one-half inches wide.




Christmas English Gingerbread

1 lb. flour
1 tablespoon ginger
1/2 lb. butter
1 teaspoon salt
1 cup sugar
Molasses

Mix flour, sugar, ginger, and salt. Work in butter, using tips of
fingers, and add just enough molasses to hold ingredients together.
Let stand over night to get thoroughly chilled. Roll very thin,
shape, and bake in a moderate oven.




Card Gingerbread

1/3 cup butter
13/4 cups flour
1/3 cup brown sugar
1/2 tablespoon ginger
1 egg
3/4 teaspoon salt
1/2 cup molasses
1/2 teaspoon soda
1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, egg well beaten, molasses,
and flour mixed and sifted with ginger, salt, soda, and cinnamon.
Chill, roll in sheets to one-fourth inch in thickness, bake on a
buttered sheet, and cut in squares.

--
Peg Shambo
Davenport, Iowa



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