Sugar Gingerbread.
- 1 cup of butter.
- 2 cups of sugar.
- 1 cup sour cream or milk.
- 3 eggs.
- 1 teaspoonful soda dissolved in hot water.
- 2 teaspoonfuls ginger.
- 1 teaspoonful cinnamon.
- 5 cups of flour, or enough to roll out soft.
Cut in shapes, brush over with white of egg while hot, and bake.
Bread Cake.
On baking-day, take from your dough, after its second rising—2 cups risen dough. Have ready, also—
- 2 cups white sugar.
- 1 cup butter, creamed with the sugar.
- 3 eggs.
- 1 even teaspoonful soda, dissolved in hot water.
- 2 tablespoonfuls sweet milk—cream is better.
- ½ lb. currants, well washed and dredged.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cloves.
Beat the yolks very light, add the creamed butter and sugar, the spice, milk, soda, and dough. Stir until all are well mixed; put in the beaten whites, lastly the fruit. Beat hard five minutes, let it rise twenty minutes in two well-buttered pans, and bake half an hour or until done.
Fruit Gingerbread.
- 2 lbs. flour.
- ¾ lb. butter.
- 1 lb. sugar.
- 1 lb. raisins, seeded and chopped.
- 1 lb. currants, well washed.
- 2 cups molasses.
- ½ cup sour cream.
- 6 eggs.
- 1 heaping teaspoonful soda dissolved in hot water.
- 2 tablespoonfuls ginger.
- 1 teaspoonful cinnamon.
- 1 teaspoonful cloves.