| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gingerbread |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
|
Egg, well beaten |
| 1/2 |
c |
Milk |
| 1 7/8 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Yellow ginger |
INSTRUCTIONS
Cream butter, add sugar gradually, then egg. Add milk and dry ingredients
mixed and sifted. Spread in buttered dripping pan as thin as possible,
using back of mixing spoon. Bake 30 minutes in moderate oven (350 F.).
Sprinkle with sugar and cut in small squares or diamonds before removing
from pan.
Recipe by: 1937 Boston Cooking School Cookbook
Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman
<trinette@corecom.net> on Feb 09, 1997.
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