Hot Water Gingerbread

1 cup molasses

1/2 cup boiling water

2 1/4 cups flour

1 teaspoon soda 1 1/2 teaspoons ginger 1/2 teaspoon salt

4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Chicken fat tried out and clarified furnishes an excellent shortening, and may be used in place of butter.

Sour Milk Gingerbread

1 cup molasses 1 cup sour milk 2 1/3 cups flour

1 3/4 teaspoons soda 2 teaspoons ginger 1/2 teaspoon salt

1/4 cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.

Soft Molasses Gingerbread

1 cup molasses 1/3 cup butter 1 3/4 teaspoons soda 1/2 cup sour milk l egg

2 cups flour

2 teaspoons ginger

1/2 teaspoon salt

Put butter and molasses in saucepan and cook until boiling point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients mixed and sifted. Bake fifteen minutes in buttered small tin pans, having pans two-thirds filled with mixture.

Cambridge Gingerbread

1/3 cup butter

2/3 cup boiling water

1 cup molasses l egg

2 3/4 cups flour

1 1/2 teaspoons soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan.

Soft Sugar Gingerbread

2 eggs

1 cup sugar

1 3/4 cups flour

3 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ginger

2/3 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

1/3 cup butter 1 cup sugar l egg

1/2 cup milk

1 7/8 cups flour

3 teaspoons baking powder

1 teaspoon yellow ginger

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

1/2 cup butter

1 cup light brown sugar

1/2 cup milk

1 7/8 cups bread flour

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