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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Sponge Ginger Cake

1/2 cup sour milk 1/2 cup molasses 1/4 cup butter 1 egg 1/2 tablespoon ginger 2 cups flour 1 teaspoon soda Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins.

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