Yellow Icing
2 yolks
¹⁄₂ lb. icing sugar
Flavouring
Beat the yolks until frothy and light. Add the sugar very gradually, beating hard in one direction for about half-an-hour. Flavour.
Gingerbread
| PAGE | |
|---|---|
| American Soft Gingerbread—I. | 72 |
| ″ ″ ″ II. | 73 |
| ″ Hard Gingerbread | 73 |
| Gingerbread Loaf | 74 |
| Portuguese Gingerbread | 74 |
| Scotch Gingerbread | 75 |
| Yorkshire Parkins | 76 |
*American Soft Gingerbread — I
12 ozs. flour
1 cup black treacle or West India molasses
1 cup brown sugar
1 cup sour milk
¹⁄₂ cup melted butter
¹⁄₂ cup melted lard
2 eggs
1¹⁄₂ tea-spoons ground ginger
1¹⁄₂ tea-spoons ground cinnamon
¹⁄₂ tea-spoon ground cloves
1 good tea-spoon carbonate of soda
Salt-spoon salt
Beat the eggs well in a large basin. Add the sour milk, treacle and sugar. Mix well with a wooden spoon. Add the spices and soda, and beat well. Then add the melted butter and lard and last of all the flour. Beat quickly and bake at once in two small dripping pans about 8 inches by 10 inches, in a very moderate oven for forty minutes.