Recipe - Hot Water Gingerbread

One half cup Butter
2/3 cup Boiling water
1 cup Molasses
2 One fourth cup Flour
1 One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Ginger, or
1 teaspoon Ginger
1 teaspoon Cinnamon, and
One fourth teaspoon Cloves

Melt butter in hot water, add molasses, and dry ingredients mixed and
sifted. Beat vigorously. Bake in buttered shallow pan 35 to 40 minutes; in
greased muffin pans or bread stick pans 20 to 35 minutes in a moderate oven
(350 F.).

NOTES : Cambridge Gingerbread. Add 1 egg, well beaten, to liquids
before incorporating flour.

Recipe by: 1937 Boston Cooking School Cookbook

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