SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half a
cup boiling water, and stir in one pint flour. Be sure and have the
water boiling, and beat well. Pour into the pan one inch deep.
SOFT GINGERBREAD. GAIL HAMILTON.
One-half cup sugar, one-half cup butter, one cup molasses, two and
one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of
boiling water (put this in last).
SOFT GINGERBREAD. MRS. G. E. SALMON.
One cup molasses, one-half cup sugar, one-half cup butter or lard,
one-half cup sour milk, two and one-half cups flour, two eggs, one
teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in
the milk. Bake in a moderate oven about half an hour.
EXCELLENT SOFT GINGERBREAD. MRS. CARRIE OWENS.
One and a half cups Orleans molasses, half cup brown sugar, half cup
butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half
teaspoon ginger; mix all together; add three cups sifted flour, and
bake in shallow pans.
GINGERBREAD FOR TWO. MRS. M. LEONARD.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon
of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.
SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as
sponge cake.
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