San Rafael cook book, 1906

Wet one cup of sugar with enough water to moisten; boil until it hairs from the spoon, and gradually pour it into the well beaten whites •of 2 eggs. Beat until cold. CHOCOLATE ICING— Mrs. Anna McMahon, S. F. Put into a shallow pan 4 tablespoons of powdered chocolate, and place it where it will melt slowly but not burn. When melted, stir in 3 tablespoons of milk or cream, and 1 of water; mix all well together; add 1 scant teacup sugar; boil 5 minutes; while still hot, and when the cakes are nearly cold, spread on evenly, and set In a warm oven to dry. CHOCOLATE FROSTING— Mrs. J. M. Dollar. 2 cups sugar, % cup grated chocolate, % cup sweet milk; boil all together for about 10 minutes; when done, add vanilla to taste, and stir until nearly cool, then spread on cake. This will cut nicely. SOFT GINGER CAKE — Miss Parsons, Tamalpais. 1 cup sugar, 1 cup butter, 1 cup boiling water, 1 cup New Orleans snolasses, 2 eggs, 2 small teaspoonfuls soda, 1 tablespoon ginger, flour to make a thick batter, or till it drops in plaits or folds from the spoon \more flour makes it too stiff). Excellent. SYRUP CAKE— Mrs. Geo. Bunn. 1 cup sour cream, 1 cup syrup, 1 teaspoon soda, 1 teaspoon ginger, 1/2 teaspoon cinnamon, sufficient flour to mix pretty stiff with a spoon. Bake in sheets; to be eaten hot. Eggs are not needed in this recipe. SPONGE GINGERBREAD— Mrs. E. B. Mahon. 2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of molasses, 1 cup of sour milk, 4% cups of flour, 2 teaspoons of saleratus (not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspoon of cinnamon, 1 pound of seeded raisins, % pound of currants. Mix molasses, sugar, butter, and spices together; warm them slightly and beat until light; add the yolks when beaten, then the milk: then the flour and saleratus; beat well 5 minutes; bake in shallow pans. GINGER CAKE— Mrs. E. B. Mahon. 1 egg, 3 tablespoons of melted butter, % cup of syrup, V2 cup of brown sugar, scant i^ cup of milk, 1% cups of flour, 1 teaspoon of ginger (more if liked), also cinnamon, and 1 teaspoon of yeast powder or soda. SOFT GINGERBREAD— Mrs. A. A. Smith. i cup New Orleans molasses, 1 teaspoon soda, 1 egg, 1 cup flour, 4 tablespoons of melted butter, 8 tablespoons of boiling water, 1 tables spoon of ginger. Mix quickly, and bake from 15 to 20 minutes in a hot oven. SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Ginger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teaspoons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses, 1 egg beaten light, 14 cup cold water, 2% cups flour, '% teaspoon soda dissolved in a little hot water, 1 teaspoon ginger, % teaspoon cloves, % teaspoon cinnamon, a touch of nutmeg,. V2 cup of raisins. Bake in a shallow pan. GINGER GEMS — Mrs. Geo. Foster. Vz cup molasses % cup sugar, '% cup sour milk or hot water,% cup butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger and cinnamon to taste. A few raisins cut up. Bake in gem pans and have them hot before putting in the mixture. A strip of candied orange peel on top of each gem is very nice. GINGER SNAPS— Mrs. W. F. Jones.