To mix it, cut the butter in little pieces, and put into a saucepan with the molasses, to melt. When the molasses boils up pour it immediately upon three or four cups of flour, and add the sugar, and half the cream. Stir it well, then add the saleratus, the rest of the cream, the spice, and flour enough to make it of the consistence of cup cake, and last, the fruit. Bake in cup-cake pans, rather slowly. All cake containing molasses is more liable to burn than that which has none.
CREAM CAKES, COOKIES, WAFERS, KISSES, JUMBLES, GINGERBREAD, ETC.
[The eggs for these articles, except for the wafers, need not be broken separately, but yolks and whites may be added without beating, after the sugar and butter have been stirred. When all has been well beaten together eight or ten minutes, add part of the flour, then the saleratus and spice or ginger; and then place the pan upon a table, and work in flour enough to enable you to handle it without its sticking.
Dough for cookies or gingerbread, is much more easily and neatly rolled out and stamped the day after it is made, than on the same day. In cold weather, set it when made where it will not become hard, or else bring it into a warm room an hour or two before it is to be rolled out. Cookies should be about as thick as the end of your little finger; gingerbread half as thick. These things bake very quickly, and should be carefully attended to. Sugar gingerbread should be cut up as it lies in the pan, before it has time to cool, and laid upon a sieve. It cannot be cut after it is cold without being very much broken.]
Cream Cakes.
A pint of water, half a pound of butter, three quarters of a pound of flour, and ten eggs. Boil the water, melt the butter in it, stir in the flour dry while it boils; when it is cool, add a teaspoonful of saleratus, and the eggs well beaten. Drop the mixture on buttered tins with a table-spoon, and bake twenty minutes.
To make the inside, take one cup of flour, two cups of sugar, one quart of milk, and four eggs. Beat the flour, sugar, and eggs together, and stir into the boiling milk. When the mixture is sufficiently scalded, season it with lemon.
When the cakes are cool, cut them open and add the cream.
Cookies.
To one teacup of butter, three of sugar, half a cup of milk or cream, three eggs, one small teaspoonful of saleratus, and flour to make it rather stiff.