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Page 79
PLAIN GINGERBREAD.
Two cups of molasses; one of sour milk; half a cup of lard or drippings;
four cups of flour; two teaspoonfuls of ginger, and one of cinnamon; half
a teaspoonful of salt; one egg, and a teaspoonful of soda.
Mix molasses and shortening; add the spice and egg, then the milk, and
last the flour, with soda sifted in it. Bake at once in a sheet about an
inch thick for half an hour. Try with a broom-straw. Good hot for lunch
with chocolate. A plain cooky is made by adding flour enough to roll out.
The egg may be omitted.
JUMBLES.
The richest jumbles are made from either the rule for Pound or Dover Cake,
with flour enough added to roll out. The Cup-Cake rule makes good but
plainer ones. Make rings, either by cutting in long strips and joining the
ends, or by using a large and small cutter. Sift sugar over the top, and
bake a delicate brown. By adding a large spoonful of yellow ginger, any of
these rules become hard sugar-gingerbread, and all will keep for a long
time.
DROP CAKES.
Any of the rules last mentioned become drop cakes by buttering muffin-tins
or tin sheets, and dropping a teaspoonful of these mixtures into them. If
on sheets, let them be two inches apart. Sift sugar over the top, and bake
in a quick oven. They are done as soon as brown.
CREAM CAKES.
One pint of boiling water in a saucepan. Melt in it a piece of butter the
size of an egg. Add half a teaspoonful of salt. While still boiling, stir
in one large cup of flour, and cook for three minutes. Take from the fire;
cool ten minutes; then break in, one by one, six eggs, and beat till
smooth. Have muffin-pans buttered, or large baking-sheets. Drop a spoonful
of the mixture on them, allowing room to spread, and bake half an hour in
a quick oven. Cool on a sieve, and, when cool, fill with a cream made as
below.
FILLING FOR CREAM CAKES.
One pint of milk, one cup of sugar, two eggs, half a cup of flour, and a
piece of butter the size of a walnut.
Mix the sugar and flour, add the beaten eggs, and beat all till smooth.
Stir into the boiling milk with a teaspoonful of salt, and boil for
fifteen minutes. When cold, add a teaspoonful of vanilla or lemon. Make a
slit in each cake, and fill with the cream. Corn-starch may be used
instead of flour. This makes a very nice filling for plain cup cake baked
on jelly-cake tins.
MERINGUES, OR KISSES.
Whites of three eggs beaten to a stiff froth; quarter of a pound of sifted
powdered sugar; a few drops of vanilla.
Add the sugar to the whites. Have ready a hard-wood board which fits the
oven. Wet the top well with boiling water, and cover it with sheets of
letter-paper. Drop the meringue mixture on this in large spoonfuls, and
set in a _very slow_ oven. The secret of a good meringue is to _dry_, not
bake; and they should be in the oven at least half an hour. Take them out
when dry. Slip a thin, sharp knife under each one, and put two together;
or scoop out the soft part very carefully, and fill with a little jelly or
with whipped cream.
PASTRY AND PIES.
In the first place, don't make either, except very semi-occasionally.
Pastry, even when good, is so indigestible that children should never have
it, and their elders but seldom. A nice short-cake made as on p. 209, and
filled with stewed fruit, or with fresh berries mashed and sweetened, is
quite as agreeable to eat, and far more wholesome. But, as people _will_
both make and eat pie-crust, the best rules known are given.
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