Ginger-Snaps. (No. 1.)

One cupful of butter creamed with one of sugar, and, when creamed, whipped lighter with a cupful of the best molasses; half a cupful of water; one tablespoonful of ginger, and the same of cinnamon; one teaspoonful of allspice, and one of soda, sifted in three cupfuls of flour. When well mixed, work in flour for rather stiff dough. Roll thin, and cut out. These little cakes will keep well and are good.

Ginger-Snaps. (No. 2.)

Warm a cupful of molasses, and beat into it half a cupful of butter. When you have a smooth mixture, some shades lighter than at first, add half a cupful of sugar, two teaspoonfuls of ginger, and four cupfuls of flour into which you have sifted twice a teaspoonful of soda. Add flour for stiffish dough, roll very thin, and cut out.