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Page:The White House Cook Book.djvu/339

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CAKES. 309

three teacupfuls of cooking molasses and one heaping teaspoonful of soda. Stir the butter and sugar to a cream ; beat the eggs very light, the yolks and whites separately, and add to it ; after which put in the spices; then the molasses and flour in rotation, stirring the mixture all the time ; beat the whole well before adding the soda and but little afterwards. Put into well-buttered patty-pan tins and bake in a very

moderate oven. A baker's recipe.

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BAKERS' GINGER SNAPS.

BOIL all together the following ingredients : Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one table- spoonful of ground cinnamon, one teaspoonful of cloves ; remove from the fire and let it cool. In the meantime, sift four cups of flour and stir part of it into the above mixture. Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat into this mixture, stir in the remainder of the flour and make stiff enough to roll into long rolls about an inch in diameter, and cut off from the end into half -inch pieces. Place them on well-buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let them cool before taking out of the tins.

GINGER COOKIES.

ONE cup sugar, one cup molasses, one cup butter, one egg, one table- spoonful vinegar, one tablespoonful ginger, one teaspoonful soda dis- solved in boiling water, mix like cooky dough, rather soft.

GINGER SNAPS.

ONE cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in 'i quick oven. The dough can be kept for days by putting it in the .dour barrel under the flour, and bake a few at a time. The more flour that car be worked in and the smoother they can be rolled, the better and more brittle they will be. Should be rolled out to wafer- like thinness. Bake quickly without burning. They should become perfect] j cold befor, putting aside.

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