The 1918 Fanny Farmer Cookbook

Put butter and molasses in saucepan and cook until boiling point is reached. Remove from

add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients

fire,

mixed

and sifted. Bake fifteen minutes in buttered small tin pans, having pans two−thirds filled with

mixture.

Cambridge Gingerbread

/3 cup butter

1/2 teaspoons soda

/3 cup boiling

water

/2 teaspoon salt

cup molasses

teaspoon cinnamon

teaspoon ginger

egg

3/4 cups flour

/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted.

in a buttered shallow pan.

Bake

Soft Sugar Gingerbread

eggs

teaspoons baking

powder

cup sugar

/2 teaspoon salt

3/4 cups

flour

1/2 teaspoons ginger

/3 cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add

alternately

with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a

moderate

oven.

Gossamer Gingerbread

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

559