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L. Gagnore cookbook, 1930-1940
Page 57
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Cream the butter, add sugar, egg well beaten, milk and vanilla. Mix and sift dry ingredients and ad to the first mixture. Roll out on a floured board to 1/8 inch in thickness. Cut with biscuit cutter and bake in a moderate oven. Gossamer Gingerbread 1/3 c butter 1 7/8 c flour 1 c sugar 3 tsp. B.P. 1 egg 1 tsp. yellow ginger 1/2 c milk Cream the butter, add sugar gradually, then egg well beaten. Add milk and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of a mixing spoon. Bake 15 min. Cut in squares before removing from pan.
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Cream the butter, add sugar, egg well beaten, milk and vanilla. Mix and sift dry ingredients and ad to the first mixture. Roll out on a floured board to 1/8 inch in thickness. Cut with biscuit cutter and bake in a moderate oven. Gossamer Gingerbread 1/3 c butter 1 7/8 c flour 1 c sugar 3 tsp. B.P. 1 egg 1 tsp. yellow ginger 1/2 c milk Cream the butter, add sugar gradually, then egg well beaten. Add milk and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of a mixing spoon. Bake 15 min. Cut in squares before removing from pan.
Szathmary Culinary Manuscripts and Cookbooks
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