Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

The same mixture can be made into CHOCO- LATE LECKERLETS by leaving out the peel, and adding four ounces of cocoa powder. 298— GINGERBREAD. 2}4 pts. molasses i qt. water X lb. sugar J^ lb. lard i oz. ground ginger i oz. mixed spices J^ pt. of eggs 2 ozs. of soda 4 lbs. of flour A little salt. 299— SOUTHERN GINGERBREAD. I lb. of sugar I lb. of lard i qt. of molasses I pt. of milk I oz. of soda i oz. of ginger }4 oz. of mace X °z. allspice 8 eggs 3 lbs. of flour. 300— CURRANT GINGERBREAD. 1 qt. of molasses i qt. of milk 1 lb. of lard j4 lb. of crumbs 4 lbs. of flour i lb. currants iX oz. of soda I oz. of ginger 2 eggs I oz. mixed spices. Cream sugar and lard; add spices, molasses, the soda dissolved in water or milk, and the flour, and beat in the eggs. Bake in greased and dusted pans (or in pans lined with paper), in a medium heat. Be careful not to move the cake while it is baking. 301— SPICE CAKES No. i. ij^ lbs. crumbs iX Ids. flour ^ lb. sugar 4 ozs. lard i pt. molasses 8 eggs T teaspoon soda 4 ozs. currants 4 ozs. citron and orange peel i oz. mixed spice milk or water to mix. 303— SPICE CAKE No. 3. I qt. molasses i qt. water i lb. sugar I lb. lard 2 ozs. soda i oz. mixed spices 5 eggs 3 lbs. crumbs 3 lbs. flour 4 ozs. currants 4 ozs. chopped peel Rub the crumbs through a coarse sieve. Dissolve the soda in water. Cream sugar and lard; add molasses, spices, water and soda, and mix in the crumbs and flour. Add more water if required to make a soft mixture. Bake in well-greased muffin cups. When done ice chocolate, white or pink. 304— JELLY ROLL. The mixtures from Nos. 244 to 250 make the best Jelly Roll mixtures, if baked in sheets on paper and rolled warm. I give here a couple of commercial receipts, less expensive and quickly made: JELLY ROLL No. i. I lb. of sugar i lb. of flour 12 eggs I oz. baking powder vanilla flavor JELLY ROLL No. 2, I lb. of sugar i}4 lb. flour i oz. baking powder 5 eggs a pint milk Sift the baking powder in the flour; beat the sugar and eggs together, and add the flavor and flour. For the second mixture, add the flour, and mix the milk afterwards. Spread the mixture with the palette knife on the paper very thin, and bake in 400 to 450 degrees Fahrenheit. When done, turn at once over on a paper dusted with sugar; the paper side up. Wet the paper, remove it quickly and spread the cake over with a soft preserve or jelly, and roll up. Roll it up tight, so it keeps its shape in the paper. A better mixture is made with sixteen eggs to the pound of flour and sugar; beaten up like No. 244, warm and cold, and made and rolled as described above, Lately the large bakeries and caterers are making a variety of fancy rolls in this manner. In place of using a plain jelly or jam, the cream fillings and cream icings are used, and the rolls are iced with almond and cream icings and rolled in chopped nuts, which makes a very rich looking roll. If the creams are used as given in the chapter of Fillings, you can make Vanilla Cream Roll, Chocolate Cream Roll, Nut Cream Roll, etc. Fill the roll with the creams, and ice when cold with chocolate, vanilla, or caramel icing; or spread with a light jam or jelly, and roll in cocoanut; or fill with nut or almond cream, or icing; spread the outside with a thin almond icing and roll in chopped nuts. Use Cream No. 157 for the Floradora Cream Roll. Another variety of these rolls are made with two colors; one part of the mixture is colored pink or chocolate. Two thin sheets are put together with jelly; another coat of jelly or cream is spread on the top, and both sheets are rolled up together.