Soft Gingerbread. ✠
1 cup butter.
1 cup molasses.
1 cup sugar.
1 cup sour or buttermilk.
1 teaspoonful soda dissolved in boiling water.
1 tablespoonful ginger.
1 teaspoonful cinnamon.
2 eggs.
About five cups of flour—enough to make it thick as cup-cake batter, perhaps a trifle thicker. Work in four cups first, and add very cautiously.
Stir butter, sugar, molasses, and spice together to a light cream, set them on the range until slightly warm; beat the eggs light; add the milk to the warmed mixture, then the eggs, the soda, and lastly the flour. Beat very hard ten minutes, and bake at once in a loaf, or in small tins. Half a pound raisins, seeded and cut in half, will improve this excellent gingerbread. Dredge them well before putting them in. Add them at the last.