1 cup molasses
1 teaspn. ground anise seed salt
Cream butter and sugar, add anise and molasses, beat well and add flour; turn mixture out on floured board, mold up and put into flat tins about I in. deep, wash over with milk and bake in a very slow oven.
When done, wrap or cover with damp cloths and keep at least 4 days before using. If necessary, moisten the cloths again, and perhaps again. The cakes will be hard and dry when taken from the oven, but keeping them for a few days in damp (not wet) cloths makes them nice and tender. Grated orange peel and vanilla, together or separate, may be used for flavoring; but the delicate flavor of anise is especially agreeable.
By weight, the ingredients are 1 1/2 lb, pastry flour, 1/2 lb. butter, 1/2 lb. brown sugar, 7/8 lb. molasses.