| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gingerbread |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Milk |
| 5 |
c |
Flour |
| 3/4 |
tb |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 3/4 |
tb |
Ginger |
| 4 1/2 |
by |
1 1/2 inches. |
INSTRUCTIONS
Cream butter, add sugar gradually, milk, and dry ingredients mixed and
sifted. Put some of mixture on an inverted dripping pan and roll as thin as
possible to cover pan. Mark dough with a coarse grater. Sprinkle wih sugar
adn bake in moderate oven (350 F.). Before removing from pan, cut in strips
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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