This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1878. Not illustrated. Excerpt: ... 1 teaspoonful nutmeg. 4 " cinnamon. Flour to roll out in pretty soft dough Cut into shapes, and fry in hot lard. Soft Gingerbread. J 1 cup butter. 1 " molasses. 1 " sugar. 1 " sour or buttermilk. 1 teaspoonful soda dissolved in boiling water. 1 tablespoonful ginger. 1 teaspoonful cinnamon. 2 eggs. About five cups of flour--enough to make it thick a rup-cake batter, perhaps a trifle thicker. Work in foul imps first, and add very cautiously. Stir butter, sugar, molasses, and spice together to a Ight cream, set them on the range until slightly warm; beat the eggs light; add the milk to the warmed mixture, then the eggs, the soda, and lastly the flour. Beat very hard ten minutes, and bake at once in a loaf, or in small tins. Half a pound raisins, seeded and cut in half, will impiove this excellent gingerbread Dredge them weL befo? putting them in. Add them at the last. Sponge Gingerbread (eggless). J 6 cups flour. aeaping tablespoonful butter. 1 cup molasses. 1 " sugar. 1 " milk (sour is best). 2 teaspoonfuls saleratus, not soda, dissolved in hot water 2 tcaspoonfuls ginger. 1 " cinnamon. Mix the molasses, sugar, butter, and spice together j warm them slightly, and beat until they are lighter in color by many degrees than when you began. Add the milk, then the soda, and having mixed all well, put in the flour. Beat very hard five minutes, and bake in a broad, shallow pan, or in pdte-tias. Half a pound of seeded raisins cut in pieces will be a pleasant addition. Try this gingerbread warm for tea or luncheon, with a cup of hot chocolate to accompany it, and you will soon repeat the experiment. Plain Gingerbread. 2 cups molasses. i lard. 1 " butter. 2 teaspoonfuls soda dissolved in hot water. 2 tablespoonfuls ginger. 1 cup sour mil...