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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

GINGER BREAD #1
 
 
 Take 1 quart of New Orleans molasses, 3/4 pint of melted lard, add flour to thicken and stir in 2 tablespoonfuls of ginger, 1 teaspoonful of pulverized alum dissolved in a tablespoonful of cold water. Dissolve 2 tablespoonfuls of soda in 3/4 of a pint of boiling water, and pour it over the mixture: then add flour enough to make it very stiff. Grease pans well and dredge white with flour to prevent sticking. Spread batter evenly in pans. This will make 2 cakes.

Sister Jennie A. Crofford, Martinsburg, Pa.
 
 

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