one pint of molasses with a little of the flour. Beat five eggs separately, put in the yelks, adding more flour, one ta- ble-spoonful of ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, two pints of seeded raisins, one pint of cut citron, one pound of sweet almonds rolled, two tea- spoonfuls of baking-powder — or if sour milk is used, one tea- spoonful of soda dissolved in the milk. Add the whites of the eggs last with the rest of the flour. Bake in a slow oven for three hours. Set a pan of water over the cake, to pre- vent it from burning. MOLASSES CAKE. Take one pound of flour, one-half pound of butter, one- half pound of sugar, one-half pint of molasses, six eggs. Beat the eggs and sugar together, mix butter and sugar, then add eggs and flour to that, then the molasses, a large spoonful of ginger, and two tea -spoonfuls baking-powder. SPONGE GINGER-BREAD. Take five cupfuls of flour, one heaping table-spoonful of butter, one cupful of molasses, one cupful of brown sugar, one cupful of sour milk, two tea-spoonfuls of soda dissolved in hot water, two tea-spoonfuls of ground ginger, one tea- spoonful of cinnamon. Mix the molasses, sugar, and but- ter together, beat until they are lighter in color by many degrees than at first, add milk, soda, and spices, mix all well, and put in the flour. Beat very hard for five minutes, and bake in pie-pans in a moderate oven. Mrs. Stacys. GINGER-BREAD. Take three eggs, two pints of molasses, one-half pint of butter, one table-spoonful of soda dissolved in a pint of boil- ing water. Add flour enough for a stiff batter, one table- spoonful each of cloves and cinnamon, one nutmeg, two table-spoonfuls of ground ginger✪ Ginger-Bread. Bake in a moderate oven. Mrs. Keith. The New Kentucky Home Cook Book. 287 SOFT GINGER-BREAD (EGGLESS). Take one tea-cupful of molasses, one cupful of brown su- gar, one heaping table-spoonful of butter, one tea-cupful of warm water, five cupfuls of flour, one level tea-spoonful of soda dissolved in the wrater, two tea-spoonfuls of cinnamon, two tea-spoonfuls of ginger. Set molasses, sugar, and butter on back of stove to warm, and beat until thoroughly mixed. Add water and soda, then spices and flour. Beat till very light, and bake in a long stove-pan in a moderate oven. ALMOND MACAROONS. Take one pound of blanched almonds beaten to a paste in a mortar, one and one-half pound of powdered sugar, the whites of seven eggs beaten to a stiff froth, four table- spoonfuls of sifted flou✪ Almond Macaroonsr. Bake in a quick oven. To blanch the almonds, put them in boiling water for a few minutes; the dark skin can then be peeled off easily. Line a bak- ing-pan with buttered paper. Double a piece of white paper in the form of a funnel and fill it with batter. Drop upon the buttered paper about a spoonful of the mixture at such distances apart as shall prevent their running together. Try the mixture first — if the macaroons run into irregular shapes, beat in more sugar. Flavor with a little grated nutmeg. MACAROON CAKES. ✪ Macaroon Cakes

AI-modernized reading of the original text

one pint of molasses with a little of the flour. Beat five eggs separately, put in the yelks, adding more flour, one table-spoonful of ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, two pints of seeded raisins, one pint of cut citron, one pound of sweet almonds rolled, two teaspoonfuls of baking-powder — or if sour milk is used, one teaspoonful of soda dissolved in the milk. Add the whites of the eggs last with the rest of the flour. Bake in a slow oven for three hours. Set a pan of water over the cake, to prevent it from burning. MOLASSES CAKE. Take one pound of flour, one-half pound of butter, onehalf pound of sugar, one-half pint of molasses, six eggs. Beat the eggs and sugar together, mix butter and sugar, then add eggs and flour to that, then the molasses, a large spoonful of ginger, and two tea -spoonfuls baking-powder. SPONGE GINGER-BREAD. Take five cupfuls of flour, one heaping table-spoonful of butter, one cupful of molasses, one cupful of brown sugar, one cupful of sour milk, two tea-spoonfuls of soda dissolved in hot water, two tea-spoonfuls of ground ginger, one teaspoonful of cinnamon. Mix the molasses, sugar, and butter together, beat until they are lighter in color by many degrees than at first, add milk, soda, and spices, mix all well, and put in the flour. Beat very hard for five minutes, and bake in pie-pans in a moderate oven. Mrs. Stacys. GINGER-BREAD. Take three eggs, two pints of molasses, one-half pint of butter, one table-spoonful of soda dissolved in a pint of boiling water. Add flour enough for a stiff batter, one tablespoonful each of cloves and cinnamon, one nutmeg, two table-spoonfuls of ground ginger. Bake in a moderate oven. Mrs. Keith. The New Kentucky Home Cook Book. SOFT GINGER-BREAD (EGGLESS). Take one tea-cupful of molasses, one cupful of brown sugar, one heaping table-spoonful of butter, one tea-cupful of warm water, five cupfuls of flour, one level tea-spoonful of soda dissolved in the water, two tea-spoonfuls of cinnamon, two tea-spoonfuls of ginger. Set molasses, sugar, and butter on back of stove to warm, and beat until thoroughly mixed. Add water and soda, then spices and flour. Beat till very light, and bake in a long stove-pan in a moderate oven. ALMOND MACAROONS. Take one pound of blanched almonds beaten to a paste in a mortar, one and one-half pound of powdered sugar, the whites of seven eggs beaten to a stiff froth, four tablespoonfuls of sifted flour. Bake in a quick oven. To blanch the almonds, put them in boiling water for a few minutes; the dark skin can then be peeled off easily. Line a baking-pan with buttered paper. Double a piece of white paper in the form of a funnel and fill it with batter. Drop upon the buttered paper about a spoonful of the mixture at such distances apart as shall prevent their running together. Try the mixture first — if the macaroons run into irregular shapes, beat in more sugar. Flavor with a little grated nutmeg. MACAROON CAKES.

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