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Editor's Note 12/25
GINGERBREAD, LAFAYETTE.
Five eggs ; half a pound of brown sugar ; half a pound of fresh butter ; a pint of sugar-house molasses ; a pound and a half of flour ; four table-spoonfuls of ginger; two large sticks of cinnamon; three dozen grains of allspice; three dozen of cloves ; the juice and grated peel of two lemons. Stir the butter and sugar to a cream ; beat the eggs very well ; pour the molasses at once, into the butter and sugar. Add the ginger and other spice, and stir all well together. Put in the egg and flour alternately, stirring all the time. Stir the whole very hard, and put in the lemon at the last. When the whole is mixed, stir it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it. Bake it in a moderate oven, an hour or more, according to its thickness. Take care that it do not burn.
The Cook's Own Book
Mrs. N. K. M. Lee (Boston, 1832)
Mrs. N. K. M. Lee (Boston, 1832)
Happy holidays, and welcome to our thirty-third and December issue!
It’s been a highly productive year for us here at Red Ogre Review: aside from our regular magazine issues, we’ve published five single-author books: two in our in-house series, and three in our Science Fiction & Fantasy Writers Association grant series.
And now that the holiday shopping season is here, be sure to keep an eye out for the official release of this year’s anthology of poetry and prose poetry from our magazine issues.
Back to business: with this issue, we’re closing out the year strong with our trademark mix of poetry, art, and music, along with a spoken word audioscape and a new column in our regular critique series.
Find poetry by:
Allison Burris
Baskin Cooper
Nicholas De Marino
Julianne DiNenna
Jonathan Jones
Bob King
Maddie Limehouse
Danielle McMahon
Travis Stephens
John Sweet
Zac Walsh
Prose poetry by:
Kimmy Chang
Madison Lazenby
Sam Moe
Brad Rose
Critical analysis by:
Spoken word by:
Visual art by:
Roger Camp
Christine Sloan Stoddard
And music by:
Zazie Kanwar-Torge | Zazie Productions
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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