FoodNetArchive

The household cook book

1902

Page 289 · 7 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 cup butter. 3 cups flour. 3 cups powdered sugar. 1 cup corn=starch. 1 cup sweet milk✪ Quick Cake. 2i teaspoons baking powder. 12 whites of eggs. Caramel Icing. — Take 2 cups powdered sugar, f cup sweet milk, 1 tablespoon of butter. Boil 10 min- utes, and stir while boiling; then set the dish in cold water, stir until cold and spread on. 388 LOAF CAKES WHOKTLEBERKY CAKE. 1 cup butter. 2 teaspoons cream tartar. 2 cups sugar. 1 teaspoon soda. 1 cup sweet milk. 1 teaspoon each of cinnamon 5 eggs. and nutmeg. 3 cups flour. 4 cups fresh whortleberries✪ Whortleberry Cake. Be careful not to bruise the berries; flour them and add last. Bake in a moderate oven. GINGER CAKE {Without Eggs). i cup butter. 5 cups sifted flour. 1 cup sugar. 1 teaspoon soda. 1 cup milk. 1 tablespoon ginger. 1 cup molasses. A little cloves if liked✪ Ginger Cake (Without Eggs). Melt the butter and molasses in the sugar, allow the mixture to become hot, and then add spices, milk with soda, and flour. It is a good plan to try a small cake first, and if it falls add more flour. GINGERBREAD. i cup butter. 3 cups flour. 2 cups sugar. 1 tablespoon baking powder. 1 cup sweet milk. 1 teaspoon ginger. 2 eggs✪ Gingerbread. Bake in a thin sheet, and while hot sprinkle granu- lated sugar on top. Cut in squares. (See our article on "Frosting and Icing " for the method of glazing gin- gerbread). HARD GINGERBREAD. f cup shortening. 1 teaspoon soda. 1 cup molasses. i teaspoon salt. 1 teaspoon ginger. Flour enough to roll out like pie=crust. HARD GINGERBREAD No. 2. i cup butter. 1 heaping teaspoon baking 1 cup sugar. powder. 2 eggs. 1 teaspoon salt✪ Hard Gingerbread. 1 teaspoon ground ginger. Flour to roll out. Mix hard, and roll thin. Bake in a large dripping pan if you have not sheets of tin. LOAF CAKES 389 HAKD GINGEKBREAD ( Without Eggs). i cup butter. 1 teaspoon ground ginger. 1 teaspoon soda dissolved 1 level teaspoon salt. in 1 cup molasses. h cup water. Flour to roll out. Mix hard and roll thin, and bake as above. HOT WATER GINGERBREAD. 2 tablespoons butter. 1 large cup flour. 1 cup molasses. 1 teaspoon soda. 2 tablespoons sour milk. i teaspoon ginger, i cup hot v^ater. ORMSKIRK GINGERBREAD. 1 cup butter (heaped). 5 level cups flour. 1 cup brown sugar i nutmeg (grated). ' (heaped). 1 cup molasses. 1 tablespoon ginger i cup citron (cut fine). (heaped). Work butter and sugar together, add the molasses, flour and ginger, grate in the nutmeg, and stir in the citron. Let the dough stand over night; then roll thin, cut in shapes with a biscuit cutter and bake in a quick oven. It makes a delicious hard gingerbread. SOFT GINGERBREAD. Butter the size of an egg. 1 teaspoon soda dissolved in 1 cup molasses. 1 cup of water. 1 teaspoon ginger✪ Hot Water Gingerbread. 1 teaspoon salt. Mix stiff with flour and bake in a square tin. SOUR CREAM GINGERBREAD h cup shortening (part 1 egg. butter and part meat 1 teaspoon soda. dripping). 1 cup sugar. 1 cup molasses. 1 tablespoon ginger (or L cup thick sour cream. more to suite taste). Stir all together, dissolve the soda in a little water, use flour enough to make a medium stiff batter, but not too stiff as that will spoil the effect. Bake in a good sized dripping pan so the cake will be Ih inch thick. 390 LOAF CAKES KICH SOFT GINGERBREAD. 1 cup butter. 2 eggs. 1 cup sugar. 1 teaspoon soda. 1 small cup molasses. 1 teaspoon each of ginger and salt.