The 1918 Fanny Farmer Cookbook

/3 cup butter

/2 cup milk

cup sugar

7/8 cups flour

egg

powder

teaspoon yellow ginger

teaspoons baking

Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients

mixed and sifted. Spread in a buttered dripping−pan as thinly as possible, using the back of

mixing−spoon. Bake thirty minutes. Sprinkle with sugar, and cut in small squares or

diamonds

before removing from pan.

Fairy Gingerbread

/2 cup butter

/2 cup milk

cup light brown

sugar

7/8 cups bread

flour

teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger,

and

combine mixtures. Spread very thinly with a broad, long−bladed knife on a buttered, inverted

dripping−pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch

carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture

around

edge of pan is cooked before that in the centre, pan should be removed from oven, cooked

cut off, and remainder returned to oven to finish cooking.

part

Hard Sugar Gingerbread

/4 cup butter

cups flour

1/2 cups

sugar

/4 tablespoon baking

powder

/4 cup milk

1/2 teaspoons salt

/4 tablespoon ginger

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

560