Page:The Boston cooking-school cook book (1910).djvu/556

 CHAPTER XXX

GINGERBREADS, COOKIES, AND WAFERS

Hot Water Gingerbread

1 cup molasses 1/2 cup boiling water 2-1/4 cups flour 1 teaspoon soda 1-1/2 teaspoons ginger 1/2 teaspoon salt 4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Chicken fat tried out and clarified furnishes an excellent shortening, and may be used in place of butter.

Sour Milk Gingerbread

1 cup molasses 1 cup sour milk 2-1/3 cups flour 1-3/4 teaspoons soda 2 teaspoons ginger 1/2 teaspoon salt 1/4 cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.

Soft Molasses Gingerbread

1 cup molasses 1/3 cup butter 1-3/4 teaspoons soda 1/2 cup sour milk 1 egg 2 cups flour 2 teaspoons ginger 1/2 teaspoon salt

Put butter and molasses in saucepan and cook until boiling point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients mixed and sifted. Bake fifteen minutes in