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The 1918 Fanny Farmer Cookbook
Cream the butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some
mixture on an inverted dripping−pan and roll as thinly as possible to cover pan. Mark dough
of
with
a coarse grater. Sprinkle with sugar and bake in a moderate oven. Before removing from pan,
cut in strips four and one−half inches long by one and one−half inches wide.
8
Christmas English Gingerbread
1
1
1
lb. flour
1
/2 lb. butter
1
cup sugar
tablespoon ginger
teaspoon salt
Molasses
Mix flour, sugar, ginger, and salt. Work in butter, using tips of fingers, and add just enough
molasses to hold ingredients together. Let stand over night to get thoroughly chilled. Roll
very
9
thin, shape, and bake in a moderate oven.
Card Gingerbread
1
1
/3 cup butter
1
3/4 cups flour
/3 cup brown
sugar
1
3
/2 tablespoon ginger
/4 teaspoon salt
1
1
egg
/2 cup molasses
1
/2 teaspoon soda
1
/4 teaspoon cinnamon
Cream the butter, add sugar gradually, egg well beaten, molasses, and flour mixed and sifted
with ginger, salt, soda, and cinnamon. Chill, roll in sheets to one−fourth inch in thickness,
bake on
a buttered sheet, and cut in squares.
1
0
Walnut Molasses Bars
1
1
/4 cup butter
3
cups flour
/4 cup lard
1
/2 tablespoon ginger
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
561
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