Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-08-30
HOMEMAKERS COLUMN.

HUMEMAkEkV VULUMN.
oorrsspondence on topics Of Interest tothe ladic
u solicited. Address Editor HonEnAKERs
COLUMN. Oxford Democrat. Paris. Maine
Six Delicious 0ingerbreads.
TRAINING DAY GINGERBREAD.
This is the old-fashioned gingerbread
one reads about in books, that, cut up
into squares, was sold to the children on
Training Day, and esteemed great
luxury by those same children and their
elders.
Put into mixing bowl half cupful
of butter, and beat it to cream; as the
ingredients are added, one after the
other, beat the batter thoroughly each
time, so they will be thoroughly blended
in the finished batter. To the butter,
add one cupful Of graduated sugar and
one well-beaten egg, then one cupful of
New Orleans mOlasSes (the real thing),
and one cupful of sour milk, to which
one teaspoonful of soda has been added
and both stirred until the milk foamB
and there are no Jumps remaining. Sift
in three cups of pastry -four and one
tablespoonful of ginger, beat thoroughly,
and turn into shallow baking pan.
Bake in a moderate oven, and when it is
we'll done remove from the oven and
spread with a thick layer of the raw
molasses. Return to the oven for a
short time till the coating of the mo-
lasses has "set," when the cake may be
cut into squares and served as soon after
as may be.
MARsHMALIOw FILLING FOR SPONGE
GINGERBREAD.
A marshmallow filling is delicious
with a sponge gingerbread, improving
the old-fashioned dainty until it is
scarcely recognizable. Boil one-eighth
of a pound of chocolate in one-fOurth of
cupful of water, adding one-half of a
cupful of sugar, and cooking till it
threads" Dissolve half pound of
candied marshmallOws in tablespoon
full of water (boiling), and add to the
mixture of chocolate; beat all together,
and spread between and on top of the
layers of gingerbread. Serve while the
gingerbread is still fresh and warm. The
chocolate may be omitted and only the
marshmallows used, and on top of all
may be sprinkled chopped nuts of almost
any kind one has at hand. Melt and
beat thoroughly three-fourths of a
pound of marshmallows, spread on the
cake and sprinkle with cocoanut or
chopped nuts, or place candied cherry
or strawberry here and there on top.
CoCOANUT GINGERBREAD.
Into a mixing bowl put one cupful of
molasses, and pour over it one cupful of
boiling water; as soon as it cools sift
into the bowl two heaping cupfuls OF
flour, with pinch of salt, one teaspoon.
full of ginger, teaspoOnful of soda, and
half a teaspoonful of cinnamon or cloves.
Beat thoroughly for two minutes, and
then add one-fourth of cupful OF melt
ed butter, or butter and lard mixed.
Beat once more, and then pour into we'll
creased layer-cake tins; bake the same
as layer-cake, this amount making two
rather plump layers. Put together with
frosting made of confectioner's sugar
moistened with cream until it spreads
easily; stir into this little shredded
cocoauut, and spread on the layers in
thick coats. Over all sprinkle thickly
shredded cOcoanut so the frosting will
be thick and snowy, and then serve the
cake at once while it is still warm.
CRUMB GINGERBREAD.
Measure out four tumblerfuls of flour,
sifted before measuring, one tumblerful
of butter, two tumblerfuls of sugar,
coarse granulated), and one tumblerful
of sour milk. Rub the flour and butter
together until they are reduced to
crumbs, as flour aud lard are worked
together for pie crust, then add the
sugar and stir this in till the mixture is
once more crumbly. Measure out two
tumblerfuls of the crumbs, and set away
in cold place until the batter is made.
Into what remains of the crumbs, stir
two well-beaten eggs; add to the sour
milk one teaspoOnfu! of soda, and when
the soda is dissolved and the milk foamS,
turn it into the mixing bowl with the
rest. Add to the batter half grated
nutmeg, half teaspoonful of cinnamon,
and one teaspoonful of ginger. Butter
dripping pan, and measure out one
tumblerful of the crumbs that were set
aside; spread these evenly on the bottom
of the pan, and then spread the batter
over them as evenly as possible; spread
the rest of the crumbs on top, and bake
in moderately hot oven; when done,
cut into very small squares, and keep in
a closely covered jar until all are used.
This is most delicate yet rich ginger
bread, and is white in color.
CARAMEL GINGERBREAD.
Bake layer-cake or layer ginger
bread, using the receipt given for cocoa
nut gingerbread, or in its place any good
delicate gingerbread receipt that can be
baked in layers. When it is taken from
the oven, have in readiness either of the
caramel filings given below, and spread
it at once while the gingerbread is warm.
WHITE CARAMEL ICING.
Place over the fire in an agate sauce
pan, one cupful of granulated sugar, one
tablespoonful of the best creamery but
ter, and scant two-thirds of cupful of
milk. Let them cook for five minutes
after they commence to boil, when the
caramel should form into soft sugary
ball if dropped into glass Of cold water.
As soon as it reaches this stage, remove
from the fire, set in a basin of cold water,
and beat till it cools, when it should be
thick and smooth. Flavor with vanilla,
and spread at once on the layers OF
gingerbread.
CHOCOLATE CARAMEL GINGERBREAD.
Make the gingerbread according to the
rule given, bake in layer-cake pans and
put together while still warm with a
chocolate caramel frosting. Chocolate is
particularly toothsome combined with
gingerbread.
CHOCOLATE CARAMEL ICING.
Make the caramel like the one above,
using scant half cupful of milk instead
of the quantity given, and stir into it
enough melted and sweetened chocolate
to give it a dark color and decided
flavor. Nuts may be stirred into either
of these receipts with good results
New Idea.