SOFT GINGERBREAD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One teacup sweet milk, one teacup brown sugar, one teacup butter or
mixed butter and lard, one teacup molasses, one tablespoonful ginger,
one tablespoonful cinnamon, four cups flour, two eggs, one pound of
raisins, well floured before being put in, two teaspoonfuls baking
powder.


COLUMBIAN GINGER CAKE.

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.

One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one teaspoonful soda, season with ginger or cinnamon, put flour
in until stiff enough to roll out thin and cut into small cakes.


GINGERBREAD

From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.

One-half cup of molasses, one-half cup of sugar, one-half cup of
butter, one-half cup of sour milk, one and one-half cup of flour, two
small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
ginger, and one-half teaspoon of cloves, a little nutmeg.


SOFT GINGERBREAD.

From MRS. MARY R. KINDER, of Delaware, Lady Manager.

One cupful of molasses, one of butter, one of sugar, one of sour
cream, one tablespoonful of ginger, three eggs, one dessertspoonful of
soda, ground spice according to taste, and one quart of sifted flour.
Mix the butter and sugar to a cream, then add the other ingredients.


LOAF GINGER CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
or butter, one-half cup milk, three cups flour, one tablespoon ginger,
one teaspoonful cinnamon, one-half tablespoonful soda dissolved in
boiling water, stir in quickly and put in the oven at once.




FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893