Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Gingerbread (Tablespoon mixed spices)

1 tablespoon mixed spices 1 tablespoon ginger 1 tablespoon soda 1 tablespoon hot water Flour 1 cup boiling water Cream the lard and sugar; add the other ingredients in the order named, dissolving the soda in the hot water before using. 1 cup sour milk 1 cup sugar 1/2 cup butter 2 cups flour

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