This section is from the book "Mrs. Owens' Cook Book", by Frances E. Owens. Also available from Amazon: Mrs. Owens' Cook Book.
HARD AND SOFT GINGERBREAD. SPICE GINGERBREAD. MOLASSES CAKE. GEMS. DROPS. JUMBLES.
Use only a moderately-heated oven for ginger cakes.
Molasses cakes brown very quickly and will not bear a quick heat. Use New Orleans molasses if possible to get it.
1 1/2 cups sugar. 1/2 cup melted lard. I cup water. I tablespoon vinegar.
1 even teaspoon soda. Pinch of salt.
2 teaspoons cinnamon. 1/2 nutmeg.
Ginger to suit the taste.
Mix soft as can be rolled. Put into a dripping-pan and mark off with a knife. Bake in a moderate oven.
4 quarts sifted flour.
1 quart molasses.
1 scant tablespoon soda dissolved in a little water. 1 tablespoon good ginger. 1 pound butter. I tablespoon vinegar. 1 cup boiling water.
Make as soft as pou can roll out, cut in cards, and bake in a rather quick oven.
1 cup molasses. 1 cup sour milk. 2 eggs.
4 teaspoons soda. 2 teaspoons cream of tartar. 1 cup brown sugar. 1/2 cup butter. I tablespoon ginger.
Mix stiff enough to roll out. Bake in a large dripping-pan and mark off.
Miss Nellie Roe, Mantorville, Minn.
1 cup molasses, sorghum if you have it.
2 tablespoons butter or drippings.
Stir in just as much flour as the mixture will bear. Put a *35 tablespoon of soda in a cup, fill cup with boiling water, turn it on the batter and stir it in. Add a pinch of salt and a teaspoon of ginger. Bake in a long pie-tin.
Mrs. C. Butterfield.
1 cup butter.
1 cup molasses.
1 cup sour milk.
1 cup sugar.
2 1/2 cups flour.
4 eggs.
1 teaspoon cinnamon.
1 teaspoon ginger.
2 teaspoons soda. Bake in a deep pan.
Lou K. Brown, Sigourney, Iowa.
1 cup butter.
3 cups flour. 1/2 cup lard.
1 cup sour milk.
1 teaspoon soda, (or water and baking powder).
1 cup molasses.
1 cup sugar.
1 teaspoon cinnamon.
1 teaspoon allspice.
1 teaspoon cloves.
1 nutmeg.
2 teaspoons ginger.
I teaspoon pounded mace.
Bake in a dripping-pan. Improves with age.
Mrs. O. Blackman.
1 egg.
I tablespoon butter.
I cup molasses.
1/2 cup warm water.
1 teaspoon ginger.
1 teaspoon soda; pinch of salt.
2 1/2 cups sifted flour.
1 tablespoon butter. 1 cup molasses. 1/2 cup warm water. 2 1/2 cups sifted flour. 1 egg.
1 teaspoon soda. I teaspoon ginger. Pinch of salt. Bake in a deep tin.
3 eggs.
1 cup molasses. 1 1/2 cups flour. 1 teaspoon soda. 1 teaspoon ginger. 1 teaspoon cloves.
Bake in a deep tin. This would make very nice pattypans or small cakes.
Mrs. H. H. Harvey.
1 cup molasses.
1 teaspoon soda in 2 cups boiling water. 1 large spoon lard.
1 teaspoon ginger.
3 cups flour.
Bake in a large tin. Is good for dessert, with sauce.
Mrs. Fidelia Evett, Chicago.
1/2 cup sugar. 1 cup molasses. 1/2 tablespoon ginger. 5 tablespoons melted butter, 1 teaspoon soda in 1/2 cup boiling water. Stir rather thick with flour. Bake in a dripping-pan and eat warm. Bake in muffin-pans, if preferred.
1 cup brown sugar. . 1 cup molasses. I cup sour milk.
1 cup butter.
2 eggs.
3 1/2 cups flour. 1 teaspoon ginger. 1/2 teaspoon cloves. I teaspoon cinnamon. I small teaspoon soda. Bake in gem-irons.
1 cup butter.
1 cup brown sugar.
2 cups molasses. 4 1/2 cups flour.
2 eggs.
1 teaspoon soda.
1 tablespoon ginger.
Drop on buttered tins.
 
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