Page:The Boston cooking-school cook book (1910).djvu/558

 *tures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.

Hard Sugar Gingerbread

3/4 cup butter 1-1/2 cups sugar 3/4 cup milk 5 cups flour 3/4 tablespoon baking powder 1-1/2 teaspoons salt 3/4 tablespoon ginger

Cream the butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some of mixture on an inverted dripping-pan and roll as thinly as possible to cover pan. Mark dough with a coarse grater. Sprinkle with sugar and bake in a moderate oven. Before removing from pan, cut in strips four and one-half inches long by one and one-half inches wide.

Christmas English Gingerbread

1 lb. flour 1/2 lb. butter 1 cup sugar 1 tablespoon ginger 1 teaspoon salt Molasses

Mix flour, sugar, ginger, and salt. Work in butter, using tips of fingers, and add just enough molasses to hold ingredients together. Let stand over night to get thoroughly chilled. Roll very thin, shape, and bake in a moderate oven.

Card Gingerbread

1/3 cup butter 1/3 cup brown sugar 1 egg 1/2 cup molasses 1-3/4 cups flour 1/2 tablespoon ginger 3/4 teaspoon salt 1/2 teaspoon soda 1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, egg well beaten, molasses, and flour mixed and sifted with ginger, salt, soda,