Gingerbread Recipe

MRS. FARQUHARSON SMITH.



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.

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