The lard and water should be allowed to boil for a minute before adding the flour, which must be done very quickly, stirring thoroughly. In fact everything must be done quickly if you want perfect goods. Add eggs, about 2 at a time, and when ready add ammonia. Results depend largely on having the dough just right, not too thick and not too thin. Too much ammonia will ruin the batch. Bake in hot oven.
Ginger Snaps.
- 3 pts. Molasses.
- 1½ pts. Water.
- 3 oz. Soda.
- 4½ lbs. Sugar.
- 1½ lbs. Lard.
- 9¼ lbs. Flour.
These are washed with water before baking. Medium oven. Some use ammonia and about 1½ lbs. of corn meal.
Ginger Bread.
- 3 pts. Molasses.
- 3 pts. Water.
- 1½ oz Soda.
- 1½ oz. Cream of Tartar.
- 2 lbs. Crumbs.
- 1 lb. Lard.
- 6 lbs. Flour.
- Spices.
Have pan well greased. Ice on top. Usually sold in penny squares. For a better grade use 4 or 5 eggs.
Ice Cream Cones.
Eight oz. flour, 4 oz sugar, 1 pint whipped cream, 8 eggs, 1 gill curacoa, pinch of salt, vanilla. These ice cream cones are made in special irons, which are greased and filled with the above batter from a handbag. They are baked on the gas machine. This recipe is for very fine goods, and can be cheapened considerably.