3S0 riH- CHASE'S RECIPES. 



Gingerbread, Mrs. Bice's.— This recipe is from Mrs. Rosella Rice, 

 quite an extensive writer for the Blade " Household.'' It was given in answer 

 to an inquiry for her gingerbread recipe, which, she says, " I give witli pleas- 

 ure." I take pleasure, also, in giving it a place, for I know it is good. She says: 

 "Take 1 cup of sugar, 1 of butter, 1 of "West India molasses, 1 of sour milk or 

 butter milk, 2 eggs, 1 table-spoonful of ginger, 1 tea-spoonful of cinnamon, and 

 one of soda, dissolved in hot water. Take flour enough to make a good batter, 

 say 4 or 5 cupfuls, but don't make it too thick; stir the spices, sugar butter and 

 molasses together, keeping the mixture slightly warmed; then add the milk, 

 tlien the eggs, beaten their lightest, then the soda, and then the flour, last. 

 Beat it long and well, and bake in a large buttered pan; or, if for cakes, in 

 patty pans. If you want to add raisins, dredge them with flour, and put them 

 in the last thing." 



E€marks.—E.eTe you may have a loaf cake with or without raisins, or may 

 bake in small cakes if you choose. 



Gingerbread, Soft. — Molasses, 3 cups; butter or lard, 1 cup; sour milk, 

 1 cup; 4 eggs; ginger, 2 table-spoonfuls; soda, 1 table-spoonful; flour, 7 cups. 

 Directions — Stir butter, sugar, molasses, and ginger together; then the milk 

 and eggs well beaten; then the soda dissolved in a little hot water; then the 

 flour. 



Remarks. — This writer to the Blade "Household" only gives the name 

 " Jessie," but assures her friends that " I know this to be good, for I have used 

 it over twelve years," but the reading of it satisfied me it was good, hence I give 

 it a place. Ha\ang given my whole life to the observation and test of practical 

 items of a general character, I know as quick as I read a recipe whether it 

 is reliable or not. At least, for several years past, I have tested but very few 

 recipes which proved a failure; while, in my earlier experience, the failures 

 were frequent. Such I now throw aside on their first reading. 



Gingerbread, Poor Man's.— Molasses, 1 cup; sugar, }^ cup; 1 Qgg; 

 buttermilk, % cup; lard or butter, 1 table-spoonful; ginger, 1 table-spoonful; 

 cinnamon, 1 tea-spoonful; soda, 1 tea-spoonful; flour, 2 cups. "A. Y. E.," of 

 O'Brien, Iowa, says of it: "Good and very cheap. [See, also, "Poor Man's 

 Cake."] 



Ginger Cakes, or Bread.— "Mrs. S. E. H.,"of Circleville, 0., gives 

 the Blade " Household " the following, which I give in her own words: "I 

 give a good ginger cake recipe — one that has taken the premium at our county 

 fair for the last five years: One pt. best Orleans molasses, 1 pt. of scur butter- 

 milk, 1 large table-spoonful of ginger, 1 of lard, 1 of soda; dissolve the soda in 

 the buttermilk ; flour enough to make soft as you can handle, the softer the 

 better. Turn on the bread -board, roll, cut into cakes, and bake in a quick oven. 

 Try this. If you prefer it baked in pans, add 2 eggs, well beaten, and mix as 

 other cake. A small lump of alum, dissolved, improves the cake. " 



Remarks. — Most people object to the use of alum in baking powders; then 

 why not objectionable to use it here? I think it is not at all necessary; but if it 

 is used, " a small lump " is too indefinite. I would saj act more than half to a 



