Three pounds of flour, one of sugar, one of butter, three table-
spoonsful of ginger, one of powdered cloves, a teaspoonful of
powdered mace, and the grated rind of a fresh orange✪ Crisp Gingerbread ; cut the
butter into the flour, and rub it through with your hands until
thoroughly mixed, then add the spices and orange-peel, mix well
together and wet it with molasses, roll it very thin, and bake
quickly in a hot oven.
* Ginger Snaps, 9*0. L
One pound of flour, half a pound of brown sugar, a quarter
of a pound of butter and lard mixed, half a pint of molasses, a
tablespoon even ^11 of ginger, a teaspoonful of cloves, the same
of cinnamon and allspice, a little grated orange-peel and flour
enough to roll it out with. Melt the butter and lard, and stir
264 COOKERY FROM EXPERIENCE.
it into the molasses, add the sugar, spioes, and then the floor ^
roll oat as thin as possible and bake in a quiok oven.
* Ginger Snaps, Vo. 3.
One and three-qnarter ponods of flour, half a pound of butter,
a quarter of a pound of sugar, a pint of molasses, one tablespoon
ful of ginger, one and a half of oinnamon, the same of cloves.
Rub the butter in the flour, add the sugar, spices, and last the
molasses. Roll out very thin and bake in a hot oven.
Ginger Snaps, Ho. 3.
One pint of molasses, one coffeecnp of sugar, one of butter,
a tablespoonful of saleratus, and a tablespoonful of ginger ; beat
all well together, and add flour enough to roll out Roll Toy
thin and bake on tins in a very hot oven.
* Ginger Snaps, Ho. 4.
A coffeeoup of molasses, one of sugar and one of butter^ three
tablespoons of ginger and one of oinnamon ; boil the molasses,
spices and sugar together, cool with the butter, add a teacup of
sour milk and a teaspoonful of soda in a spoonful of hot water,
flour enough to make a stiff dough ; roll out very thin, and bake
quickly.
* Ginger Snaps, Ho. 5.
One pint of molasses, one cup of butter, a teaspoonful of
ginger, one of cloves, one of soda ; put all over the flre together,
let it come to a boil ) have a large vessel or it will foam over.
When nearly cool, add flour enough to make a dough, roll out,
and cut in small cakes. Very fine recipe.
* Gingerbread Huts, Ho. 1.
One and a half pounds of flour, three-quarters of a pound of
sugar, and the same of butter, one ounce of ginger, the same of
doves, cinnamon and allspice✪ Ginger Snaps, Vo. 1, the grated rind of an orange, and
half a teaspoonful of powdered mace. Mix all well together as
above, then stir in molasses until a stiff dough, let it stand half
OAKB. 2M
•B hour, then make in little balls the siie of a walnut, press
diem flat, and lay them not to touch in a buttered pan ; bake in
a moderate oven about ten minutes.
Gingerbread Nuts, Ko. 2.
Three and a half pounds of flour, one pound of butter, half
a pound of brow n sugar, five tablespoons of ginger, three of all
spioe, two of cinnamon, and a quart of molasses✪ Gingerbread Nuts, Ko. 2. Rub the
butter in the flour, add the spice and sugar, then the molassee ;
mix welL roll out, cut in little cakes, bake on tina.
I
ICINGS, ko.
* White Icing.
Set tbe whites of the eggs you intend for icing in a cool place
an hour before beating them — if in summer, on ice ; beat them
to a stiff froth, and allow a quarter of a pound of powdered sugar✪ White Icing
for CTcry egg — add the sugar gradually, beating all the time ;
try it by dropping some off your beater ; if it remains on the
surface a moment or two without sinking, it is ready for the
cake ; spread it on with a broad-bladed knife whilst the cake is
still warm, and dry it in the sun or in a cool OTcn for a few
seconds.
Chocolate Icing.
Make the icing as above, and stir in it very finely-grated obo-
eolate✪ Chocolate Icing, until as dark us you wish it.
* Chocolate Filling for Cake. , ✪ Chocolate Filling for Cake
Page 123 · 12 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Three pounds of flour, one of sugar, one of butter, three tablespoonsful of ginger, one of powdered cloves, a teaspoonful of powdered mace, and the grated rind of a fresh orange ; cut the butter into the flour, and rub it through with your hands until thoroughly mixed, then add the spices and orange-peel, mix well together and wet it with molasses, roll it very thin, and bake quickly in a hot oven.
* Ginger Snaps, 9*0. L
One pound of flour, half a pound of brown sugar, a quarter of a pound of butter and lard mixed, half a pint of molasses, a tablespoon full of ginger, a teaspoonful of cloves, the same of cinnamon and allspice, a little grated orange-peel and flour enough to roll it out with. Melt the butter and lard, and stir
it into the molasses, add the sugar, spioes, and tand then the flour; roll out as thin as possible and bake in a quiok oven.
* Ginger Snaps, Vo. 3.
One and three-quarter pounds of flour, half a pound of butter, a quarter of a pound of sugar, a pint of molasses, one tablespoon ful of ginger, one and a half of cinnamon, the same of cloves. Rub the butter in the flour, add the sugar, spices, and last the molasses. Roll out very thin and bake in a hot oven.
Ginger Snaps, Ho. 3.
One pint of molasses, one coffeecup of sugar, one of butter, a tablespoonful of saleratus, and a tablespoonful of ginger ; beat all well together, and add flour enough to roll out Roll out thin and bake on tins in a very hot oven.
* Ginger Snaps, Ho. 4.
A coffeeoup of molasses, one of sugar and one of butter, three tablespoons of ginger and one of cinnamon; boil the molasses, spices and sugar together, cool with the butter, add a teacup of sour milk and a teaspoonful of soda in a spoonful of hot water, flour enough to make a stiff dough ; roll out very thin, and bake quickly.
* Ginger Snaps, Ho. 5.
One pint of molasses, one cup of butter, a teaspoonful of ginger, one of cloves, one of soda ; put all over the flre together, let it come to a boil; have a large vessel or it will foam over. When nearly cool, add flour enough to make a dough, roll out, and cut in small cakes. Very fine recipe.
* Gingerbread Huts, Ho. 1.
One and a half pounds of flour, three-quarters of a pound of sugar, and the same of butter, one ounce of ginger, the same of cloves, cinnamon and allspice, the grated rind of an orange, and half a teaspoonful of powdered mace. Mix all well together as above, then stir in molasses until a stiff dough, let it stand half
OAKB. 2M
•B hour, then make in little balls the size of a walnut, press them flat, and lay them not to touch in a buttered pan ; bake in a moderate oven about ten minutes.
Gingerbread Nuts, Ko. 2.
Three and a half pounds of flour, one pound of butter, half a pound of brown sugar, five tablespoons of ginger, three of allspice, two of cinnamon, and a quart of molasses. Rub the butter in the flour, add the spice and sugar, then the molasses; mix well, roll out, cut in little cakes, bake on tina.
ICINGS, ko.
* White Icing.
Set the whites of the eggs you intend for icing in a cool place an hour before beating them — if in summer, on ice ; beat them to a stiff froth, and allow a quarter of a pound of powdered sugar for every egg — add the sugar gradually, beating all the time ; try it by dropping some off your beater ; if it remains on the surface a moment or two without sinking, it is ready for the cake ; spread it on with a broad-bladed knife whilst the cake is still warm, and dry it in the sun or in a cool oven for a few seconds.
Chocolate Icing.
Make the icing as above, and stir in it very finely-grated chocolate, until as dark as you wish it.
* Chocolate Filling for Cake. ,
Records on this page
Crisp GingerbreadGinger Snaps, Vo. 1Ginger Snaps, Vo. 3Ginger Snaps, Ho. 3Ginger Snaps, Ho. 4Ginger Snaps, Ho. 5Gingerbread Huts, Ho. 1Gingerbread Nuts, Ko. 2Gingerbread NutsWhite IcingChocolate IcingChocolate Filling for Cake