A SELF-SUPPORTING HOME 



saleratus dissolved in boiling water until it 

 is all in. Add the ginger, and finally add 

 the whites of the 6 eggs, well beaten. Mix 

 well with the hand to a smooth dough. Divide 

 the dough into seven equal parts, and roll 

 out like gingerbread. Bake in ordinary 

 square pans made for pies from 10 x 14 

 tin. After putting into the pans, mark 

 off the top in J-inch strips with something 

 sharp. Bake an hour in a moderate oven. 

 Be careful not to burn, but bake well. Dis- 

 solve sugar to glaze over top of cake. To 

 keep the cake, stand on end in an oak tub, 

 tin can, or stone crock crock is the best. 

 Stand the cards up so the flat sides will not 

 touch each other. Cover tight. Keep in a 

 cool, dry place. Don't use until three months 

 old at least. The cake improves with age, 

 and will keep good as long as you will let it. 

 I find any cake sweetened with honey does 

 not dry out like sugar or molasses cake, and 

 age improves or develops the honey flavor. 



E. D. HOWELL. 

 340 



