Soft Gingerbread.
- 1 cup of butter.
- 1 cup of molasses.
- 1 cup of sugar.
- 1 cup of sour or butter milk.
- ½ lb. of raisins, seeded and cut in half.
- 1 teaspoonful of soda, dissolved in boiling water.
- 1 teaspoonful of cinnamon.
- 2 eggs.
- Nearly 5 cups of sifted flour, enough for tolerably thick batter.
Cream butter, sugar, molasses, and spice; set the mixture on the range until lukewarm. Add the milk, then the beaten eggs, the soda, and at last the flour. Beat hard five minutes; put in the fruit dredged with flour; beat three minutes, and bake in small round tins.
Eat warm all that is needed for dessert. The rest will keep well. This gingerbread is uncommonly fine.