The New century cook book

One cup sugar, one cup molasses, one cup butter, one cup sour or butter milk, one teaspoon soda dissolved in hot water, one tablespoon ginger, one teaspoon cinnamon, two eggs, flour; stir butter, sugar, molasses and spices together; add the milk, then the eggs beaten light, then soda, and lastly the flour — about four cups, enough to make a batter like cup cake; bake in dripping pan in slow oven. Mrs. F. H. McAdow. Gingerbread. One cup New Orleans molasses, one cup sugar, threefourths of a cup butter, two eggs, one cup sour milk or buttermilk, two heaping teaspoonfuls soda, two tablespoonfuls ginger; do not make very stiff. Ginger Bread. One-half cup New Orleans molasses, one-half cup granulated sugar, one-half cup butter, one-half cup sour milk, two eggs, yolks and whites beaten separately, small teaspoon of soda, one and three-fourths cups of flour, small teaspoonful cinnamon, one-half of cloves, one of ginger, enough for oblong biscuit tin. Bake about thirty minutes. M. W. New Century Cook Book. Ginger Bread. One cup New Orleans molasses, one and one-half cup sugar, small cup butter, two eggs, two teaspoons soda, one cup sour milk, flour to stiffen. Mrs. Walter Price. Soft Ginger Bread. One cup molasses, one-half cup butter, one even teaspoon soda in one-half cup sour milk, two cups flour, one large tablespoon ginger. Ada H. Smith. Chocolate Cake. Without Butter. One cup sugar, one and one-half cups flour, and three and one-half teaspoonfuls baking powder, sifted together, beat yolks of three eggs and fill up the cup with milk. Filling — Whites of eggs beaten to stiff froth, one and onehalf cups powdered sugar. Melt chocolate and fold into above very slowly. Mrs. J. P. Bradley. Spread Ginger Bread. One cup butter, two cups sugar, four cups flour, one-half teaspoon soda, two-thirds cup milk, little ginger, three eggs. Spread very thin with a knife on buttered tins. Cut in squares when done and take off quickly. Mrs. M. O. Rice. Caramel Layer Cake. Three cups flour, one heaping teaspoonful Horsford's baking powder, one-half cup butter, two cups sugar, three eggs, one cup milk; sift the flour and baking powder together, cream the butter, add sugar and yolks of eggs, beat until very light, then add milk and flour, stir until smooth, and fold in the beaten whites of eggs. Bake in three layers. Caramel for Layer Cake. Three tablespoonfuls water, three cups brown sugar, threefourths.cup butter, one teaspoonful vanilla, one pound chopped nuts if you like. Boil about seven minutes and stir until cold. Spread mixture between the layers. Do not chop nuts for the top. White Caramel Cake. One cup sugar, half cup of butter, half cup sweet milk, whites of four eggs thoroughly beaten, one and one-half cups New Century Cook Book. flour, one teaspoon baking powder sifted in the flour, flavor with vanilla. This can be baked in three layers with caramel between, or in one square cake and covered thickly with the caramel. Two cups brown sugar, one cup sweet cream, one teaspoon of butter, one teaspoon vanilla. Cook one-half hour and stir all the time. If properly made it has the taste of mapie sugar. Mrs. E. C. Spinney. Blue Berry Cake. One tablespoon butter, three eggs, one cup sugar, one quart flour, three tablespoons baking powder, two tablespoons milk, one quart berries stirred in last. For tea or breakfast.