BREAD, ROllS AND TOAST !lOwdcr cans (tig"hl COVcr,.). and "tcam onc III lIIot..lerate ovcn 25 minutes. hour. JJ Then uake I GINGERBREAD }S teaspoon ginger. I teaspoon of soda, a liure salt, 3 cups ROUT, y. cup currants, or in seaSOll I quart blueberries. oNo. Clip sugar, I tcaspoon ginger, 3 tablespoons bUlt~r, I tM",poo" ..... y "cinnamon,. 1 egg', I teaspoon soda, 10 cups flour, Yi cup milk or hot water % teaspoon ~alt, Yi cup molasses. ' .ro.ll~ ',miter and sngar to a soft, creamy paste add beaten cgg 11lx spices, salt anI! ~o(la with 00111', aile! add a SHull ponion' 1\(11 llIolasse~ a1l(] milk l1liX'~d togcther, and flour ahem:ltc1y: J'~llr iuto uuttercd shallaI\' pall: , Bake thirty to forty fil'c lllllllllcs. No.2 egg, Clip sugar, cup molas.~cs, Clip sour or buttu milk, or Clip butter and lard, mixed, teaspoon spices, (cinnamon and cloves), ),(ix soda and sour milk and add to molasses, Cream butter add sUl!ar. thell the egg-: ... Ift remaining dry ingredients, Com- billc mixtures. l'our into buttered shallow pails and bake in a lIlodcr:llc1y hot OICIl. GINGERBREAD FOR KUCHEN FILLINGS. sy. eups flour, I cup warm water, I pI. New Orleans ~Iolasses, I teaspoon soda, 2 ttlbICl'ipOOIlS butter or goose oil. Place flour in bowl make cavity in center. .\dd molasses. butt.~r or goo~e oil. soda (Ii~.soh-ed in the warm water. :\Iix wcll and he-at thorou~hl\'. about ~ milllltes. Pour into bUllered brcad p:lll: ami bake in a modcrately hot O\'en about OllC hour. \Vill keep for month" in a rlry place. \\'hen stale. grat-:- "nd u"c as a garnish for !\Iehlspeisa. paj:::"e J79, a filling for S!)ice "uchens and as a flavor for Sweet and Sour Sauce. NO.3, page ag.