Pastry and Baking Gingerbread and small cakes

recipes from 1900's

Pastry and Baking GINGERBREAD.

Three fourths pound of butter, two cups of milk, five cups of flour, two cups of molasses, two cups of sugar, five eggs, four tablespoons of ginger. Mix butter and sugar together.

Mix the molasses and milk and flour, then the eggs, whip the latter well but not separately, the risings put in last, one teaspoonful of baking soda, and two of cream tartar; if sour milk or cream is used the latter need not be used; a large flat pan with well buttered paper. Cooked in a moderate oven it takes about three quarters of an hour to bake. Sour cream makes it much richer and not quite so much butter required.

Pastry and Baking SPONGE GINGERCAKE.

Four eggs, three cups molasses, one cup sugar, one half cup of milk or water, one half cup butter, three small tablespoons ginger, one half teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light weight, three teaspoon baking powder, lemon or vanilla flavoring.

Pastry and Baking SOFT GINGERBREAD.

One quart of flour, rub in it one half cup butter, one pint of molasses, two eggs, one tablespoon ginger, two teaspoons soda dissolved in a tumbler of milk. About forty minutes to bake.

Pastry and Baking SOFT GINGERBREAD.

Two cups molasses, one half cup of shortening (lard), three fourths cup boiling water, one tablespoon each of ginger, cinnamon and saleratus, (soda) two tablespoonfuls vinegar, three and one half cups of flour, one teaspoon salt (even), melt the molasses and shortening on the stove slowly, mix the saleratus with the boiling water and add it to the above, then add the vinegar; mix the ginger, cinnamon and salt with the flour and stir in slowly. Bake in a long flat tin in a moderate oven about half an hour.

Pastry and Baking COOKIES.

Three eggs, three cups sugar, one and one half cups of butter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out.

Pastry and Baking MOLASSES COOKIES.

One cup molasses boiled, one half cup lard, one half cup of butter, one teaspoonful each of ginger and saleratus, flour enough to roll out.

Pastry and Baking OATMEAL COOKIES.

One cup hot water, one cup butter and lard mixed, one cup of sugar, two cups of oatmeal, two cups of flour, one teaspoon soda in a little boiling water, roll thin and bake in a hot oven.

Pastry and Baking COOKIES. (Splendid).

One cup sugar, one cup butter, two eggs, three teaspoons baking powder, one tablespoon water, flour to roll, one teaspoon vanilla, roll out but a little of the dough at a time.

Pastry and Baking GINGER SNAPS.

One and one half cups molasses, one cup brown sugar, pinch of ginger, one teaspoon soda, one half cup sour milk, one half cup of butter, one half cup lard, flour to roll.

Pastry and Baking DOUGHNUTS.

One half cup butter and one cup sugar beaten together, three eggs beaten light, one half cup sour milk, one teaspoon soda, flour enough to roll fry in hot lard.

Pastry and Baking FRIED CAKES.

One cup sugar, butter size of an egg, one cup milk, two eggs, one quart of flour, two teaspoons cream of tartar, one half teaspoon of soda, spice to taste.

Pastry and Baking CRULLERS.

One cup sour cream, two eggs beaten separately, three fourths of a cup sugar, one half teaspoon soda dissolved in boiling water, one teaspoon cream of tartar sifted with flour, flour enough to roll rather soft, and boil in fresh lard.

Pastry and Baking CRULLERS.

One pint of cream, four eggs, one cup of sugar, three teaspoonfuls of baking powder, flour enough to make a batter fit for rolling.

Pastry and Baking CROQUIGNOLES.

One half pint of cream, one half pint of milk, four eggs well beaten, three quarters of a pound of granulated sugar, one quarter of a pound of butter blended with the flour, one teaspoon of soda dissolved in vinegar, two teaspoonfuls of baking powder, flour enough to roll out.

Pastry and Baking CROQUIGNOLES.

Three eggs, one cup of milk, one quarter of a pound of butter, one and one half cups of sugar, three teaspoons of baking powder, flour enough to roll out and a little essence of lemon.

Pastry and Baking WAFER JUMBLES.

One half pound sugar, one half pound butter and one half pound flour, three eggs and vanilla flavoring. Place on a long flat pan using bag and tube, bake in good oven.

Pastry and Baking PUFFETS. (Hot tea cake.)

One and one half pints of flour, three eggs, one half cup of butter, one half cup of powdered sugar, two teaspoonfuls of cream of tartar, one ditto of carbonate of soda, one half pint of milk.

Pastry and Baking BOSTON CREAM CAKE.

Boil one quarter pound butter in one half pint of water. Stir in while boiling six ounces of flour. Take from the fire and stir in gradually (when it has cooled a few minutes) five eggs well beaten. Add one quarter teaspoon soda and a little salt. Above recipe makes about two dozens cakes. They must be baked from twenty minutes to half an hour. Be sure to let them bake enough. Do not think them burning unless you see them doing so.

Pastry and Baking CREAM FOR FILLING.

Boil three quarters of a pint of milk, and stir in while boiling two eggs, one cup of sugar, and one half a cup of flour beaten together very smoothly. Flavor to taste, and when cool fill the cake through a small slit made in the side of each with a sharp knife. The cakes must also be cool before they are filled.

Pastry and Baking DOMINO CAKES.

Mix together as quickly as possible two cupfuls of sugar with one of butter, then the beaten yolks and lastly the stiffly whipped whites of three eggs, and a teaspoonful extract of lemon. Mix in just enough flour to roll the mass out very thin and cut it into domino shape. After the cakes are in the pan, brush with the white of an egg, using a feather, and sprinkle them with comfits. Bake a light brown. These are delicious and pretty, and will keep fresh a long time.

Pastry and Baking QUEEN CAKES.

One cup of flour, four tablespoons of sugar, two tablespoons butter, one half teaspoon baking powder, ditto of lemon extract, two eggs and a few currants. Beat eggs with sugar, add butter melted, then the flour and essence of lemon, sprinkle a few currants at the bottom of small moulds. Bake about fifteen minutes.

Pastry and Baking SHREWSBURY CAKES.

Rub to a cream six ounces of sugar, with six ounces of butter, add two well beaten eggs and work in twelve ounces flour, adding a teaspoonful of rose water. Roll out thin and cut into small cakes.

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