SAUCE FOR GINGER BREAD
One cup of sugar,
One tablespoonful of butter,
Creamed together. Add one-half cup of cream or milk and five tablespoonsful of wine. Stir constantly while cooking until dissolved and creamy. Flavor to taste with vanilla or nutmeg.
SOFT GINGER BREAD
One-half cup of sugar,
One cup of molasses,
One-half cup of butter or lard,
One teaspoonful each of ginger, cinnamon and cloves,
Two teaspoonsful of soda in a cup of boiling water,
Two and one-half cups of flour,
Two well beaten eggs added last.
Mix in the order given and bake in slow oven.
CRANBERRY SURPRISE
Crumble three lady fingers into a baking dish, cover with a thin layer of cranberry preserves or jelly. Dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs separately very light and add two cups of milk. Pour over the fruit and cake. Bake as a custard and serve with whipped cream.
LOUISIANA MOLASSES CUSTARD
Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour. Flavor with cinnamon and vanilla. Cook in double boiler until thick, then bake on a rich pie crust. Use the whites for meringue.
