Page:The Boston cooking-school cook book (1910).djvu/557

 buttered small tin pans, having pans two-thirds filled with mixture.

Cambridge Gingerbread

1/3 cup butter 2/3 cup boiling water 1 cup molasses 1 egg 2-3/4 cups flour 1-1/2 teaspoons soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan.

Soft Sugar Gingerbread

2 eggs 1 cup sugar 1-3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1-1/2 teaspoons ginger 2/3 cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a moderate oven.

Gossamer Gingerbread

1/3 cup butter 1 cup sugar 1 egg 1/2 cup milk 1-7/8 cups flour 3 teaspoons baking powder 1 teaspoon yellow ginger

Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of mixing-spoon. Bake fifteen minutes. Sprinkle with sugar, and cut in small squares or diamonds before removing from pan.

Fairy Gingerbread

1/2 cup butter 1 cup light brown sugar 1/2 cup milk 1-7/8 cups bread flour 2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mix