The New century cook book

Four eggs, four cups flour, one cup each of butter, molasses, sugar and sour milk, one tablespoon each of ginger, soda and cinnamon. Mrs. H. E. Munger. Gingerbread. Two-thirds cup sugar, one-half cup butter, drippings or lard, two and a half cups flour, one cup black molasses, one cup boiling water in which has been dissolved one teaspoon saleratus, two eggs, one teaspoon ginger, cinnamon and cloves each. Soft Ginger Bread. One cup of molasses, one cup of sugar, one cup of buttermilk, one-half cup of butter, five cups of sifted flour, one teaspoonful of soda, one teaspoon of ginger, one teaspoon of cinnamon, a little salt. Mrs. B. E. McNeill. Soft Ginger Bread. One cup molasses, one-half cup sugar, one-half cup butter, one cup boiling water with one teaspoon soda dissolved in it, one teaspoon ginger, cinnamon and cloves, two and one-half cups flour, two eggs well beaten to be put in the last thing; bake in a moderate oven. New Century Cook Book. Ginger Cake. One-half cup sugar, one cup molasses, one-half cup butter, one cup hot water, two and one-half cups flour, two spoons soda, two eggs; flavoring to suit. Mrs. Randle. Ginger Drop Cake. One cup molasses, one-half cup sugar, one-half cup butter, one-half cup boiling water, one egg beaten light, one tablespoon cinnamon, one tablespoon ginger, one-half teaspoon cloves, one-half teaspoon soda dissolved in water, two and one-half cups flour. Mrs. Jennie Boyer Huffman. Soft Ginger Cake. One and one-half cup of sugar, three cups of molasses, one cup of butter, one cup of sweet milk, three eggs, seven cups of flour, one teaspoon of soda, well beaten in the molasses, one tablespoon each of ginger, cinnamon, nutmeg, and one teaspoon of cloves. Molasses Cake. Two cups of flour, one teaspoonful of soda, one-half cup of butter, one-half cup of brown sugar, one cup of molasses, one-half cup of hot water, two yolks and one white of eggs Bake in layers, putting white frosting between. Mrs. T. W. Blatchford. Excellent Soft Gingerbread. One and a half cups of New Orleans molasses, half cup of brown sugar, half cup butter, half cup of sweet milk, teaspoon soda, teaspoon allspice, half teaspoon ginger; mix all together thoroughly; add three cups of sifted flour and bake in shallow tins. Mrs. J. T. Richards. Mrs. H. W. Medbery's Gingerbread. Take molasses one cup, soda bicarbonate one tablespoonful; beat well together; add six tablespoonfuls of boiling water, melted butter six tablespoonfuls, ginger (ground) one-half teaspoon, flour enough to make it fairly stiff. Bake in slow oven. New Century Cook Book. 141) Soft Gingerbread. One cup sugar, one cup butter, one cup clear coffee, one cup molasses, two eggs, one teaspoon soda, one teaspoon cloves, one teaspoon ginger, one teaspoon cinnamon, flour to make stiff. Mrs. W. C. Collins. Soft Molasses Cake. One cup molasses, one-half cup lard and butter mixed, onehalf cup vinegar, cream together; one-half teaspoonful soda dissolved in two-thirds cup boiling water, add to the former; then stir in two cups of flour. Mrs. Lowell. Sugar Gingerbread. Three pounds flour, one and one-half pounds brown sugar, one pound butter, five eggs, one tablespoon ginger, one teaspoon soda; roll very thin on a baking sheet, crease with a gingerbread roller, cut in small squares; bake in a hot oven. Mrs. H. N. Mudge. Soft Gingerbread.