1 cup blueberries
1 cup molasses
1 cup sour cream
2 cups pastry flour
½ teaspoonful salt
1 teaspoon ginger
2 teaspoons soda
Mix together molasses and cream, but reserve 1/4 cup of the flour to mix with blueberries. Add the dry ingredients to the molasses mixture. Fold in the blueberries and place in oven as quickly as possible. Bake gently for 30 minutes. The gingerbread should be about 1-1/2 inches thick.
Fairy Gingerbread
1/2 cup butter,
1 cup sugar
1 tablespoon ginger,
1 egg
1 teaspoonful soda,
1/2 cup milk
2 cups bread flour
Cream the butter, add sugar gradually, and when very light, add the soda dissolved in a tablespoon of water and mixed with the milk. Then turn in the beaten egg, the ginger, and stir in the flour. Clean the bottoms of several square baking pans and brush them with oil. Spread the mixture over these in the thinnest possible layer, using the pans upside down. Bake them in a moderate oven, and as soon as they are light brown, take them out, cut down the center and then across, making four pieces. Roll each quickly over starting with the cut edge. This must be done while the gingerbread wafers are hot, and as they cool quickly, it is wiser not to bake more than two pans at a time.
Moist Gingerbread
1 tablespoon shortening,
1 cup molasses
1-1/4 teaspoons salt,
2 cups pastry flour
1 teaspoon soda,
1-1/2 teaspoons ginger
1/2 teaspoon cloves,
hot water
Mix & sift the dry ingredients; add molasses. Put the shortening in a cup and fill with boiling water. When the shortening is melted add to the mixture. Beat well; pour into a greased cake pan or muffin pans. Bake in a moderate oven 25 minutes.
1 cup blueberries
