Evening star., 1914-10-04
Whatever You Call 1t,
Dark Bread, Plain
Cake or Any Other
Name, Present Re-
cipes, All, Probably,
Are Variations of One
Original Method Now
Almost Lost in OBJ
scurity.

scurity.
ABAS and eclaires may co,,.
ana go, but gingerbread stays
on There was probably on.
- original method of making
this delectable. sweet, dark
bread, or plain cake-whfcheyer Won
may call It. But there have been de-
Vised so many variations on the one
original method that it is almost lost
In obscurity.
The old-Fashioned Kind.
Here is an old family recipe for rin-
seroread That has bean tried and not
touno wanting by several generations
ohe-nait cup OF sugar. one-half cup
Ne" Orleans molasses. one-half cup OF
sweet milk, one-half teaspoonful OF
soda dissolved in one Tablespoonful
water. one tablespoonful of butter o,.
lard. melted slightly, one teaspoonfu,
OF ground ginger. one 'teaspoonful or
cinnamon. one-half teaspoonful of hs K
Hour. one beaten egg.
Slit the dry ingredients together into
bowl. Add molasses, milk and short
ening. Beat well. Then add the egg.
In small patty-cake pans
Called Molasses Cake.
This is another family recjpe- th.t
goes under the name Of molasses cake.
1t is richer than the other recIpe
given.
One-half cup OF butter, one-haif CUP
OF sugar. two beaten eggs. two cups or
Hour, one-half teaspoonful each of Gin
namon, allspice and cloves, one-half
cup OF milk, one cup of molasses, one
teaspoonful of soda, one-half cup OF
boiling water.
Cream the butter and sugar and add
the eggs and molasses. Sift the spices
and -four together and add, alternately
with the milk. Then dissolve the soda
in the boiling water and add last.
Without Eggs.
There are some very good recipes
for gingerbread without eggs, and
here is one:
One cup New Orleans molasses, one
cup of sugar, one-half cup of butter or
lard, one cup of boiling water. one fun
teaspoonful of soda, one teaspoonful
of ginger, one-half teaspoonful OF Gin
namon, four cups of flour.
Dissolve the soda in a tablespoonful
of the boiling water. and add to the
melted; the rest of the boiling water
and the flour. mixed with the spices
Beat until smooth. and bake.
Ginger Sponge Cake.
Sometimes brown sugar is used IN
gingerbread, as II is in this recipe:
Two cups of brown sugar, four eggs.
one pint of -four. one and a half tea
spoonfuls of baking powder, one tea
spoonful of extract OF lemon, one tea
spoonful of ginger, ground or extract,
two-tnirds cup of cold water.
Beat the eggs and then add the sugar
and beat for ten minutes. Then ADD.
alternately. the water and the tloa:,
with the spices. Add the extract ano
half an hour.
Brown Sugar and Molasses.
The foregoing recipe used brown
sugar, but no molesses. This recipe
calls for both of these ingredients;
One cup of butter, one cup of bros a
sugar, one cup of milk, one-half cup
of molasses, one and one-haif pints @
flour one and one-half teHspoonfuls
of baking powder. one beaten egg
Cream the sugar and butter, tneu aod
tho egg and cream again; next add thc
moIasses and the nour. sifted with IN.
baking powder. Mix well ana DIX
slowly for thirty-flve or fortS 'hiiiu'es'
With Sour Cream.
This is called "old-time" gingerbreal
in the family where it is made. As IL
calls for four eggs and a cupfui OF
sour cream, it is hardly hard-tims
recipe. But it is reliable recipe io'
good times, at any rate:
one cup of dark brown sugar, one
quarter cup of butter, one cup OF SOU
cream, one cup New orleans molasses.
one teaspoonful each of soda and GIN
ger, tour egg yolks, three cups OF
hour.
Cream the butter and sugar and thea
add the egg yolks and cream aeaih;
Add the ginger and the molasses ana
mix well. Dissolve the soda in a table,
snoonfuI of boiling water and add TO
the sour cream. Then add the cream
and the -four to the cake batter. Bake
in a long cake