Make a stiff dough with flour, and bake in a square tin. RAISIN GINGERBREAD. 3 eggs. 2 cups flour. 1 cup molasses. 1 teaspoon of soda. 1 cup sour milk. 1 cup chopped raisins. Spice to taste. SPICE GINGERBREAD. 1 cup butter. 3 cups flour. 1 cup sugar. 1 teaspoon soda. 1 cup molasses. i cup of dried currants. 1 cup sour milk. Ginger, cinnamon, cloves 4 eggs. and nutmeg to taste. Bake in square tins. SOUR MILK GINGERBREAD. 2 tablespoons butter. 2 cups flour. i cup molasses. 1 level teaspoon soda. i cup sour milk. 1 level teaspoon ground 1 egg. ginger. Bake in a flat tin, not as a loaf. SUGAR GINGERBREAD. h cup butter. li teaspoon soda. 1 cup sugar. 1 level teaspoon salt. i cup sour milk. 1 heaping teaspoon ground 2 eggs. ginger. Mix hard and roll thin. Bake on sheets of tin or in the dripping pan. FROSTING AND ICING 391 FROSTING AND ICING. Frosting or icing made from the beaten white of egg and sugar, serves for all kinds of ornamentation, both for cakes and pastry. The eggs can be beaten in a flat dish, with a fork, until stifp, and then the sugar added, and then the flavoring; or the sugar and eggs can be beaten together. Frosting cannot be made satisfactorily un- less the sugar used is the powdered kind, made expressly for this purpose. The proportions are 1 egg, to ^ of a cup, or 10 heaping teaspoons, of sugar. If an acid flavor like lemon is used, a little more sugar will be needed; the size of the egg must also be consid- ered. If an insufficient quantity of sugar is used icing will not hard- en. A little sweet cream, lemon=juice or \^inegar softens icing so that it crumbles less readily. The egg and sugar must be thoroughly beaten, some insisting on 30 minutes beating and others on only 5 minutes. If the eggs do not beat readily a pinch of salt can be added, which will help some. Have the frosting all beaten and ready before the cake comes out of the oven. The frosting should be put on while the cake is warm, but not while it is hot If there are several cakes, and some of them cool while the others are being iced, they can be set in the oven and warmed before being frosted. A heavy frosting put directly on to a cake will inevitably peel on ac- count of the moisture or oiliness of the cake. A little flour dusted on a cake and then the loose particles rubbed ofP is a good preventative against the cracking of the frosting; or a little gelatine dissolved in boiling water and applied hot is sometimes used. An inverted milk= pan is a good thing on which to set the cake while applying the frosting. Dip the knife often in cold water if the frosting is stiff, and smooth it off nicely. If it is desired to frost the top only, strips of paper, well oiled, can be pinned around the cake, extending above the top, to prevent the icing from running down the sides; and re- moved when it cools. After icing, the cake can be set in a very cool oven to dry and harden for a short time, but do not let the top be- come colored; or set it in the warm sun. If nuts, raisins, or similar articles are put on for ornaments they should be added while the icing is moist. Piping is done when the icing is dry. All iced cakes should be kept in a very dry place.

AI-modernized reading of the original text

Make a stiff dough with flour, and bake in a square tin. RAISIN GINGERBREAD. 3 eggs. 2 cups flour. 1 cup molasses. 1 teaspoon of soda. 1 cup sour milk. 1 cup chopped raisins. Spice to taste. SPICE GINGERBREAD. 1 cup butter. 3 cups flour. 1 cup sugar. 1 teaspoon soda. 1 cup molasses. i cup of dried currants. 1 cup sour milk. Ginger, cinnamon, cloves 4 eggs. and nutmeg to taste. Bake in square tins. SOUR MILK GINGERBREAD. 2 tablespoons butter. 2 cups flour. i cup molasses. 1 level teaspoon soda. i cup sour milk. 1 level teaspoon ground 1 egg. ginger. Bake in a flat tin, not as a loaf. SUGAR GINGERBREAD. h cup butter. li teaspoon soda. 1 cup sugar. 1 level teaspoon salt. i cup sour milk. 1 heaping teaspoon ground 2 eggs. ginger. Mix hard and roll thin. Bake on sheets of tin or in the dripping pan. Frosting or icing made from the beaten white of egg and sugar, serves for all kinds of ornamentation, both for cakes and pastry. The eggs can be beaten in a flat dish, with a fork, until stifp, and then the sugar added, and then the flavoring; or the sugar and eggs can be beaten together. Frosting cannot be made satisfactorily unless the sugar used is the powdered kind, made expressly for this purpose. The proportions are 1 egg, to ^ of a cup, or 10 heaping teaspoons, of sugar. If an acid flavor like lemon is used, a little more sugar will be needed; the size of the egg must also be considered. If an insufficient quantity of sugar is used icing will not harden. A little sweet cream, lemon-juice or vinegar softens icing so that it crumbles less readily. The egg and sugar must be thoroughly beaten, some insisting on 30 minutes beating and others on only 5 minutes. If the eggs do not beat readily a pinch of salt can be added, which will help some. Have the frosting all beaten and ready before the cake comes out of the oven. The frosting should be put on while the cake is warm, but not while it is hot If there are several cakes, and some of them cool while the others are being iced, they can be set in the oven and warmed before being frosted. A heavy frosting put directly on to a cake will inevitably peel on account of the moisture or oiliness of the cake. A little flour dusted on a cake and then the loose particles rubbed ofP is a good preventative against the cracking of the frosting; or a little gelatine dissolved in boiling water and applied hot is sometimes used. An inverted milk-pan is a good thing on which to set the cake while applying the frosting. Dip the knife often in cold water if the frosting is stiff, and smooth it off nicely. If it is desired to frost the top only, strips of paper, well oiled, can be pinned around the cake, extending above the top, to prevent the icing from running down the sides; and removed when it cools. After icing, the cake can be set in a very cool oven to dry and harden for a short time, but do not let the top become colored; or set it in the warm sun. If nuts, raisins, or similar articles are put on for ornaments they should be added while the icing is moist. Piping is done when the icing is dry. All iced cakes should be kept in a very dry place.

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