Fairy Gingerbread

Ingredients

• ½ cup butter
• 1 cup light brown sugar
• ½ cup milk
• 1⅞ cups bread flour
• 2 teaspoons ginger

Steps

1. Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.

More recipes with butter, brown sugar, milk, flour or ginger

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.