Recipe - Hard Sugar Gingerbread

Three fourths cup Butter
1 One half cup Sugar
Three fourths cup Milk
5 cup Flour
Three fourths tablespoon Baking powder
1 One half teaspoon Salt
Three fourths tablespoon Ginger

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
4 One half by 1 One half inches.

Recipe by: 1937 Boston Cooking School Cookbook

Posted to MCRecipe Digest V1 #479 by Trinette Kaufman
trinette@corecom.net on Feb 09, 1997.