The white ribbon cook book

Ginger Nuts — Half lb. butter, % lb. sugar, 1 pint molasses, 2 oz. ginger, 2 tablespoonfuls cinnamon, as much flour as will form a dough, 3^ oz. ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate Bread and Cakes. 165 oven. Wash them over with molasses and water before they are put in to bake. Ginger Bread— Half lb. moist sugar, 2 oz. ground ginger, 1 lb. flour, % lb. butter, % lb. molasses. Put the butter and molasses into a jar near the fire; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, 15 minutes. Honeycomb Ginger Bread— Half lb. flour, ^ lb. coarsest brown sugar, }£ lb. butter, 1 dessertspoonful allspice, 2 dessertspoonfuls ground ginger, the peel of % lemon, grated, and the whole of the juice; mix all these ingredients together, adding about % lb. molasses so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about 4 inches square), and roll each piece round the fingers as it is raised from the tin. Drop Ginger Cakes -Put in a bowl 1 cupful brown sugar, 1 cupful molasses, 1 cupful butter, then pour over them 1 cupful boiling water, stir well; add 1 egg, well beaten, 2 teaspoonfuls soda, 2 tablespoonfuls each of ginger and cinnamon, ^ teaspoonful ground cloves, 5 cupfuls flour. Stir all together and drop with a spoon on buttered tins; bake in a quick oven, taking care not to burn them. Yorkshire Tea Cakes — Six handfuls flour, 1 egg, 1 oz. yeast, a piece of lard about the size of 2 eggs, a little salt, and about a pint of new milk. 166 White Ribbon Cook Book. Mix the yeast with a little sugar, flour and water. Rub the lard into the flour, and when the yeast has risen stir it in with a little warm milk. Leave it to rise before the fire, then stir it all together with the rest of the milk warmed, and add to the egg beaten up. Knead it well together and leave it to rise before the fire, but not too near; cover it with a cloth. When risen enough, knead it into cakes, let them stand before the fire until they rise, and bake in a moderate oven. Currant tea cakes are made by adding currants and a little brown sugar to the dough. Metropolitan Cake — Light part: 2 cups sugar, ^ cup butter, 1 cup sweet milk, 2}/^ cups flour, whites of 5 eggs, 3 teaspoonfuls baking-powder. Dark part: ^ cup molasses, % cup flour, 1 cup raisins, 1 teaspoonful cinnamon, 3^ teaspoonfuls cloves, 2 large spoonfuls of the light part. Bake the light part in 2 cakes. Bake the dark part in 1 cake and place between the 2 light cakes with jelly or frosting. Almond Biscuits — One-quarter lb. almonds, 3^ lb. flour, % lb. sugar, 34 lb. butter, a very small egg.