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The clipping this text was read from
The clipping this text was read from

Gingerbread 1% cups TRIPLETTS self-rising corn meal 1 cup sifted TRIPLETTS self-rising flour. Y-z cup brown sugar Y-z cup milk 1 Y-z teaspoons ginger Yz cup butter or margT teaspoon cinnamon arine, melted 2/z cup molasses 1 egg, beaten Mix together corn meal, flour, brown sugar, ginger and cinnamon. Add molasses, milk, butter or margarine and egg. Mix thoroughly. Pour into greased, waxedpaper-lined, 9-inch round pan. Bake in moderate'oven (350’ F) 50 to 55 minutes or until gingerbread shrinks away from sides of pan. (Gingebread may also be baked in 8-inch square pan.) Serve hot with cold apple sauce, lemon sauce, hard sauce or whipped cream. Makes one 9-inch round layer.

TRIPLETT MILLING COMPANY CULPEPER. VIRGINIA

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