All mixed, baked in shallow
pans twenty or thirty minutes.
Hard gingerbread is good to have in the family, it keeps so well. One
pound of flour, half a pound of butter and sugar, rubbed into it; half
a pound of sugar; great spoonful of ginger, or more, according to the
strength of the ginger; a spoonful of rose-water, and a handful of
caraway seed. Well beat up. Kneaded stiff enough to roll out and bake
on flat pans. Bake twenty or thirty minutes.
A cake of common gingerbread can be stirred up very quick in the
following way. Rub in a bit of shortening as big as an egg into a
pint of flour; if you use lard, add a little salt; two or three great
spoonfuls of ginger; one cup of molasses, one cup and a half of cider,
and a great spoonful of dissolved pearlash, put together and poured
into the shortened flour while it is foaming; to be put in the oven in
a minute. It ought to be just thick enough to pour into the pans with
difficulty; if these proportions make it too thin, use less liquid the
next time you try. Bake about twenty minutes.
If by carelessness you let a piece of short-cake dough grow sour, put
in a little pearlash and water, warm a little butter, according to the
size of the dough, knead in a cup or two of sugar, (two cups, unless
it is a very small bit,) two or three spoonfuls of ginger, and a
little rose-water Knead it up thoroughly, roll it out on a flat pan,
and bake it twenty minutes.
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