[Illustration: FIG. 17.]
63. SOFT GINGERBREAD.--As a hot bread for breakfast, soft gingerbread
like that illustrated in Fig. 17 is very satisfactory, and with or
without icing it may be served as cake with fruit for luncheon. Sweet
milk and baking powder are generally used in gingerbread, but sour milk
may be substituted for sweet milk and soda in the proper proportion may
be used in place of baking powder. If not too much spice is used in a
bread of this kind, it is better for children than rich cake, and, as a
rule, they are very fond of it.
SOFT GINGERBREAD
(Sufficient for One Medium-Sized Loaf)
2 c. flour
2 tsp. baking powder
1/2 tsp. soda
1/4 c. sugar
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1 egg
1/2 c. milk
1/2 c. molasses
1/4 c. butter or other fat
Mix the flour, baking powder, soda, sugar, salt, and spices. Beat the
egg, add the milk and molasses to it, and stir these into the first
mixture. Melt the fat and stir it into the batter. Pour the batter into
a well-greased loaf pan, and bake in a moderate oven for about 35
minutes. If preferred, the mixture may be poured into individual muffin
pans and baked in a moderate oven for about 25 minutes.
64. BOSTON BROWN BREAD.--A hot bread that finds favor with most persons
is Boston brown bread, which is illustrated in Fig. 18.