The Boston Cooking-School Cookbook, by Fannie Merritt Farmer, can be found in its entirety here.
The first recipe, found on page 482 (see previous post for photo of page 482) is very straightforward and simple.
Hot Water Gingerbread
1 cup molasses 1 teaspoon soda
½ cup boiling water 1-1/2 teaspoons ginger
2-1/4 cups flour ½ teaspoon salt
4 tablespoons melted butter
Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. *Chicken fat tried out and clarified furnishes an excellent shortening, and my be used in place of butter.
Notes on the process: Baking time for me in a regular electric oven was 35 minutes, not 25 as directed. I was brought up using 350F as a moderate oven temperature. I used Crisco to grease a 9”x9” pan.
*Trying out chicken fat was a measure suggested to conserve other fats, such as butter, for the War Effort, according to my research.
Notes on the product: It is most lovely, rich and dark with plenty of plenty of spice. The crust is almost crisp, with a moist, soft crumb in the center.
Official taste-testers: The Author, her Husband, her Sister, and the members of both the Author’s Primary Years Programme teaching teams. We’ve all declared it “the best so far.”