The Grenada gazette., 1888-05-12
VALUABLE RECIPES.
Mrs. Z r Parker's Way Of Making Ginger
Bread and Cakss.


Ginger bread and cakes are easily
made and are much more wholesome
for children than richer cakes, besides
being more economical, yet few house.
keepers know more than one way to
make them. and do not have the yari-
ETY. which all would find more accept
able.
The following recipes will all be
found reliable: Butter Ginger Bread
Half a gallon of molasses. half a
pound of butter, three large teaspoons
Of soda dissolved IN cold water, tea
spoonful of alum and ginger each.
flour TO make stiff enough to roll.
Mix early in the morning, keep warm
all day and bake in bread pans
Light Ginger Bread-Half pint Of
molasses. half pound Of brown sugar.
half a pound of butter, six eggs, three
teaspoonfuls of extract of ginger and
one pound Of flour. Roll and bake in
square pans.
Soft Ginger Bread-Beat the yolks
of three eggs and half cup of lard
together, add half cup Of sour milk,
teaspoon of soda and pint of mo-
lasses, mix well, sift in three cups Of
-four. Stir in the well-beaten whites
of the eggs. flavor with ginger. and
bake in moderate oven.
Ginger Cakes-One pint of New Or
leans molasses, half pint of lard, half
pint of buttermilk. two tablespoons
of soda, two teaspoons extract of GIN
ger. Heat the milk boiling hot, pour
with the molasses into bowl in
which should be the soda and ginger.
Stir in flour until stiff, then work in
the lard, knead well, roll out cut in
cakes and bake.
Economical Ginger Cakes--To one
pint of flour allow half pint Of mo-
lasses, in which dissolve one teaspoon
of soda Flavor with ginger. Roll
soft and bake.
Light Ginger Cakes-Three eggs,
one cup each of molasses and sugar,
half a cup of butter. three cups of
-four, two teaspoonsful of baking
powder, one teaspoonful of extract Of
ginger. Roll thin and bake quickly.
Sugar Ginger Cakes-Two cups Of
sugar, half cup of butter, four eggs.
pint and a half of flour, teaspoonful Of
baking powder, flavor with ginger.
Roll thin. bake quickly.
Molasses Drops-One cup of molas-
ses, one of brown sugar. one of lard.
three eggs, one tea spoonful of soda.
dissolved in boiling water, five cups OF
-four, and ginger to flavor Mix well
and drop on buttered paper in pans.
Ginger Snaps-One pint of molasses.
two half a cup Of brown sugar, half
cup of cream, one teaspoon each Of
ground ginger, cloves and cinnamon,
two teaspoonsful Of soda dissolved in
cup of boiling water, three cups of -four
and two well-beaten eggs. Bake in
gem pans
Ginger Cookies s-Two cups of mo.
lasses, one Of melted lard, one of boil
ing water, three teaspoonsful of GIN
ger, with -four to make stiff dough
Roll thin.
Ginger Snaps-One pint OF lnolasses.
two tablespoons of lard, one of ginger,
let boil. Cool and add one teaspoon Of
soda and -four to make stiff, roll very
thin.
Farmer Ginger Snaps-Three table
spoonsful of melted lard, three OF boil
ing water. one teaspoon each of salt,
soda and ginger, put in pint cup and
fill up with molasses, stir in -four to
make dough, roll and bake quickly.
These cakes will keep weeks and inn
prove with age.
Mothers Ginger Snaps-Half gal
lon of molasses, one pound of sugar,
one pint of melted lard, one tablespoon
each of extract of ginger, cinnamon
and cloves, two teaspoonsful of soda,
flour to make stiff. Roll thin and bake
quickly.-L0uisrilie Courier-JourHal.