SOFT GINGERBREAD.–As a hot bread for breakfast, soft gingerbread is very satisfactory, and with or without icing it may be served as cake with fruit for luncheon. Sweet milk and baking powder are generally used in gingerbread, but sour milk may be substituted for sweet milk and soda in the proper proportion may be used in place of baking powder. If not too much spice is used in a bread of this kind, it is better for children than rich cake, and, as a rule, they are very fond of it.

SOFT GINGERBREAD (Sufficient for One Medium-Sized Loaf)

2 c. flour
2 tsp. baking powder
1/2 tsp. soda 1/4 c. sugar
1/2 tsp. salt 2 tsp. ginger
1 tsp. cinnamon
1 egg
1/2 c. milk
1/2 c. molasses
1/4 c. butter or other fat

Mix the flour, baking powder, soda, sugar, salt, and spices. Beat the egg, add the milk and molasses to it, and stir these into the first mixture. Melt the fat and stir it into the batter. Pour the batter into a well-greased loaf pan, and bake in a moderate oven for about 35 minutes. If preferred, the mixture may be poured into individual muffin pans and baked in a moderate oven for about 25 minutes.

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