Marshmallow Gingerbread

1/2 cup shortening.

1 cup molasses.

1 egg.

2 1/3 cups flour.

1 teaspoons soda 1 teaspoon salt 1 teaspoon ginger 1 cup sour milk.


MELT shortening (chicken fat may be used to excellent advantage) and add molasses, egg, well beaten, flour mixed and sifted with soda, salt and ginger and sour milk. Beat vigorously, turn into a buttered and floured dripping pan and bake in a moderate oven twenty-five minutes. Remove from pan, cut in halves, crosswise, and put marsh-mallows between layers. Put in oven and let stand three minutes. Remove to serving dish, cool slightly, cut in squares and serve with whipped cream, sweetened and flavored with vanilla.

Keswick Gingerbread

3/4 pound butter pound flour.

pound brown sugar 1/2 teaspoon ginger.

1 ounce candied lemon peel.

Work butter into flour, using the hands, and when well mixed, add sugar, ginger, and lemon peel, cut in small pieces, mixing with the hands. Press into a buttered pan two and one-half inches in thickness, using the back of the hand, and sprinkle with one-half cup of the mixture which has been reserved for the purpose. Bake in a moderate oven, cut in squares and let stand until cold; then remove from pan.

Keswick Gingerbread.

Keswick Gingerbread. - Page 319.

Shubert Gingerbread

2 cups bread flour 1/2 cup butter 1/2 cup sugar 1 egg.

1/2 cup sour milk.

1/2 teaspoon soda.

1/2 teaspoon ginger.

1/2 teaspoon grated nutmeg.

teaspoon cinnamon.

Work flour and butter together, using the hands, until thoroughly mixed; then add sugar and again work together, using the hands. Reserve one cup of the mixture and to the remainder add egg, well beaten, and sour milk, mixed with soda and spices. Butter a shallow cake pan and sprinkle evenly with one-half of the reserved crumbs. Spread over the batter, sprinkle with remaining crumbs and bake in a moderate oven. Cut in squares or finger-shaped pieces while still hot, and remove from pan.