Chapter 4
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven 10 to 15 minutes.
COOKIES
3/4 cup shortening 2 cups sugar 2 eggs 1/4 teaspoon grated nutmeg 1 teaspoon vanilla extract or grated rind of 1 lemon 4 cups flour 3 teaspoons Dr. Price's Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
COCOA COOKIES
4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
FILLED COOKIES
1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups flour 4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour 1/2 cup sugar 1/2 cup water 1/2 cup chopped raisins 1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing page 17.
NUT BARS
1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1/2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together flour, baking powder and salt and add, mixing well. Roll half dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
COCOANUT COOKIES
1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.
FUDGE SQUARES
3 tablespoons shortening 1 cup sugar 1 egg 2 ounces unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 cup nut meats chopped--not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing from pan.
OATMEAL MACAROONS
2 eggs 1 cup sugar 1 tablespoon melted shortening 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Dr. Price's Baking Powder 1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about ten minutes in moderate oven.
HERMITS
6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup seeded raisins 2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
FRUIT SHORTCAKES
Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be substituted and make delicious shortcakes.
OLD-FASHIONED SHORTCAKE
2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 3 tablespoons shortening 3/4 cup milk 1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split while hot and spread between layers with crushed and sweetened berries or other fruit.
STRAWBERRY SHORTCAKE
2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 3 tablespoons shortening 1 egg 1/2 cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with butter; cover with other half of dough which has also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.
STRAWBERRY CAKE
1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.
PUDDINGS AND OTHER DESSERTS
BAKED CUSTARD
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked. For caramel custard add to eggs 4 tablespoons caramel sauce page 25.
RICE PUDDING
1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar Grated orange rind 1 cup seeded raisins
Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.
COTTAGE PUDDING
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup sugar 1/8 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons shortening
Sift together flour, baking powder, sugar and salt; add milk, beaten egg and melted shortening; beat 2 minutes. Pour into greased shallow pan and bake in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.
SUET PUDDING
1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup brown sugar 2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce page 25.
TAPIOCA PUDDING
1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted butter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add flavoring and serve hot or cold with cream.
APPLE CAKE
1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix. Place on floured board and roll out 1/2-inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.
APPLE DUMPLINGS
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make soft dough. Roll out 1/8-inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon sugar and 1/2 teaspoon butter to each; wet edges of dough with cold water and fold around apple pressing tightly together. Place in greased pan. Sprinkle with sugar and cinnamon and put little butter on each dumpling. Bake 40 minutes in moderate oven. Serve with hard sauce page 25.
Peach dumplings may be made in the same way.
APPLE ROLL
4 medium sized apples 1-1/2 cups sugar 2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about 1/2 inch thick, spread with apples and roll into a long roll; cut into pieces about 1/2 or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.
MERINGUES
whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove any soft part from center of meringues and return to oven to dry out after turning off heat. Use two meringues for each serving and put together with sweetened whipped cream and crushed raspberries or strawberries or ice cream.
BANANA CAKE WITH JELLY SAUCE
1 cup flour 2 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup milk 1 egg 4 bananas
Sift flour, baking powder, sugar and salt into bowl; add milk and beaten eggs; mix well. Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve hot with jelly sauce.
JELLY SAUCE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes.
CHARLOTTE RUSSE
1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers; fill with whipped cream and serve cold.
BOSTON CREAM PIE
2 eggs 1 cup flour 1-1/2 teaspoons Dr. Price's Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle cake with powdered sugar.
CREAM FILLING
1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 cup scalded milk 1 teaspoon butter 1/2 teaspoon vanilla extract
Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers of cake.
CHOCOLATE BLANC MANGE
4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate or 9 tablespoons cocoa 1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk. Put remainder of milk on to scald with chocolate which has been cut into small pieces. As soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth--stirring constantly. Set over hot water and cook about twenty minutes longer. Add flavoring; pour into mold which has been wet in cold water. Chill and serve cold with sweetened whipped cream.
FLOATING ISLAND
1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Put on top meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.
HUCKLEBERRY FLOAT
1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.
BLUEBERRY CAKE
3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
PRUNE PUFF
4 eggs 1/2 cup powdered sugar 1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with whipped cream or soft custard made from yolks of eggs (see recipe for Floating Island).
LEMON JELLY
1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.
STEAMED FIG OR DATE PUDDING
1/4 cup shortening 1 cup sugar 1 egg 1 cup milk 2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1/2 teaspoon vanilla or lemon extract 1-1/2 cups chopped figs or dates
Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and fruit. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.
CREAM PUFFS
1 cup boiling water 1/2 cup shortening 1 cup flour 1/8 teaspoon salt 3 eggs 2 teaspoons Dr. Price's Baking Powder
Heat water and shortening in sauce pan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin shaping into circular form with spoon but keeping mixture higher in center. Bake about 30 minutes in hot oven. Cut with sharp knife near base to admit filling.
CREAM FILLING
1 cup sugar 1/3 cup cornstarch 1/3 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor. Sweetened whipped cream may be used instead of this filling.
JELLY ROLL
1 cup sugar 1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water Currant or other jelly
Mix and sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.
CHRISTMAS PLUM PUDDING
2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Dr. Price's Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water or prune juice 1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
PUDDING SAUCES
HARD SAUCE
1/3 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.
FOAMY SAUCE
6 tablespoons butter 1 cup powdered sugar 3 eggs 2 tablespoons boiling water 1 teaspoon vanilla extract
Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water five minutes, stirring constantly.
CHOCOLATE SAUCE
1-3/4 cups water 3/4 cup sugar 1/2 tablespoon cornstarch 2 squares chocolate or 6 tablespoons cocoa 1/2 cup cold water 1/8 teaspoon salt 1 tablespoon butter 1/2 teaspoon vanilla extract
Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla and serve hot.
MAPLE SAUCE
1 cup sugar 1 cup water 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon maple flavoring
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.
FRUIT SAUCE
1/3 cup butter 1 cup powdered sugar 1 cup fresh strawberries, raspberries or canned fruit drained from syrup white of 1 egg
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mashed. Beat until creamy.
CARAMEL SAUCE
2 cups granulated sugar 5 cups boiling water
Melt sugar in saucepan and heat slowly, stirring constantly until golden brown; add boiling water. Cook three minutes.
LEMON OR ORANGE SAUCE
1 cup water 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons lemon or orange juice
Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
PASTRY
A small amount of Dr. Price's Baking Powder will make pastry lighter, more tender and more digestible.
Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. All materials should be cold and pastry is improved if put into the icebox as soon as made and allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.
PLAIN PASTRY
This recipe is for one large pie with top and bottom crust.
2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1/2 cup shortening Cold water
Sift together flour, baking powder and salt; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough). Divide in halves; roll out one part very thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Place loosely over pie, bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.
RICH PASTRY
2 cups pastry flour 1/2 teaspoon Dr. Price's Baking Powder 1/2 teaspoon salt 2/3 cup shortening Cold water
Sift flour, baking powder and salt; add half the shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half very thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.
APPLE PIE
1-1/2 cups flour 1-1/2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1/3 cup shortening Cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.
PUMPKIN PIE
2 cups stewed and strained pumpkin 2 cups rich milk or cream 3/4 cup brown or granulated sugar 2 eggs 1/4 teaspoon ginger 1/2 teaspoon salt 1 teaspoon cinnamon