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Little Cook-Book: Gingerbread

Margaret's mother liked to have gingerbread or cookies for lunch often, so those things came next in the cook-book.


1 cup molasses.
1 egg.
1 teaspoonful of soda.
1 teaspoonful of ginger.
1 tablespoonful melted butter.
1/2 cup of milk.
2 cups of flour.

Beat the eggs without separating, but very light; put the soda into the molasses, put them in the milk, with the ginger and butter, then one cup of flour, measure in a medium-sized cup and only level, then the egg, and last the rest of the flour. 

Bake in a buttered biscuit-tin.

For a change, sometimes add a teaspoonful of cloves and cinnamon, mixed, to this, and a cup of chopped almonds. Or, when the gingerbread is ready for the oven drop over halves of almonds.

Gingerbread and Cookies

Soft Gingerbread
Ginger Cookies
Grandmother's Sugar Cookies



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A Little Cook-Book for a Little Girl

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Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches