Kansas agitator., 1904-02-12

brown sugar, tw teaspooniuls of ginger,
a teaspooniul of soda dissolved in hot
water; thea mix in enough flour to make
a stiff dough- roll 1t very tam and stamp
it into circles.
Sponge drops-Threc eggs, one ana
| halt cupiuls OF sugar, tw" OF flour. hall
| a cupful of cold water, one teaspooniul
of cream of tarter, half a tcaspooniul
Of salcratus. Beat the sugar and eggs
together, add the water when they are
are light, then the flour, in which mix
the saleratus and cream of tartar
rlavor with lemon. Have muffin cups
lightly buttered and drop teaspoontul
| of the mixture into each one; bake in
moderate oven
Molasses wafers- Mix well together
one cupiul of butter, one cupiul OF sugar,
two cupiuls OF molasses. two cuptuls OF
molasses, two cupiuls of -four. Drop
few spoonfuls in pan in different places
apd put it in the oven 1t will melt and
run together. Let it bake until 1t begins
to harden on tine edge. then remove, cut
into squares, and While il is still hot
and soft. roll each around a stick.
Soft gingerbread-One cuptul OF mo-
lasses, one tablespoonful OF butter, one
tablespoonful each OF ginger. ground
cloves, cinnamon and soda, one-hali
saltspoor of salt Add the melted butter
to the molas1es, then the spices. Dis
solve the soda in the boiling water and
stir it into the molasscs; add enough
-four TO make a very soft dough, too
soft to roll; bake in a biscuit TIN lined
with paper, in moderate oven, for
thirty-hve minutes, mix it quickly and
put.it into the oven at once.
Fairy gingerbread-One cupful of but
ter, two of sugar, one OF milk. four OF
-four, three fourths OF a tcaspoontul OF
soda, one tablespoon OF ginger. Beat
the butter to a cream, add the sugar
gradually, and when very light the gin
ger, the milk in which the soda has been
dissolved, and finally the flour. Turn
baking pans upside down and wipe the
bottoms very clean, butter them and
spread the cake mixture very thin on
them; bake III a moderate oven unit
brown; while still hot, cut into squares
and slip from the pan. ltmust be spread
on the pan in laver thickness OF wafer
and be cut as soon rs it comes from
the oven,
Molasses cake--Put together two cup
tuls Of molasses and one cupful OF butter;
heat them enough to soften the butter
Remove from the fire and add teaspoon
each of powdered ginger and cinnamon,
one-haf teaspoonful of cloves. then
three we'll beaten eggs. When it is wei
mixed add alternately in small quaint
ties three cuptuls OF -four. One cupful
boiling water in which have been dis
solved two teaspoonfuls OF baking soda
Molasses pound cake--One quart OF
moasses, one pint OF water, SIX and
half pints OF flour, an ounce OF soda,
half an ounce of alum, one heaping cup
full of butter, six eggs, one ounce OF Gin
namon, one pound OF raisins. Boil the
alum in pint of water and let 1t cool
before mixing with the other ingredients
Instead of alum, one ounce Of cream OF
tarter may be used.
Hard dgingerbread--O cupful OF sugar,
one ot butter, one. third Of a cuptul OF
molasses, half a cupful of sour milk or
cream, one teaspoonful of saleratus, one
oue tablespoonful of ginger, -four :enough
to roll; roll thin, scut IN oblong pieces
| and bake quickly. Care must be taken
that too much -four is not mixed in
with the dough.
Hermits-Two cuptus OF sugar, one OF
| butter, one of raisins, stoned and chop
ped, two eggs, nall teaspoontul OF soda
dissolved with two tablespoonfuls OF
milk, a nutmeg, one teaspoonful OF milk,
a nutmeg, one teaspoonful each of cloves
and cinnamon, and six cupfuls of flour;
roll about one-tourth OF an inch thick
and cut with g round cake cutter; bake
| in rather n quick oven about twelve
minutes.
| Bread cake--Take a piece of raised
bread dough large enough tor one loaf,
mix into it one tablespoonful of butter,
one cupful each of sugar, raisins and
currants, one'half teaspoonful each OF
brown cinnamon, Glove and allspice.
Let it rise, which will take some time,
and bake the same as bread.