Rich Molasses Gingerbread

Two cups of molasses, two of milk, one of melted butter, two and a half teaspoonfuls of saleratus, three eggs, one tablespoonful of ginger, and one nutmeg, one cup of sugar, and eight cups of flour. Beat molasses, butter, sugar, and eggs together; then dissolve the saleratus in the milk, and add it with flour, ginger, and nutmeg; beat up well, and pour about two inches deep into pans, and bake half an hour. This will keep well, but being nearly as expensive as cup cake, I would rather make it plainer and oftener.

Soft Molasses Gingerbread, No, 2

One cup of molasses, one teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir this together, and then pour on one half a cup of boiling water, one pint of flour. Bake about one inch deep in a sheet. This is very nice if pains are taken to have the water boiling, and to beat it well when the flour is added.

Soft Molasses Gingerbread, No. 3

One cup of molasses, one of sugar, one of sour milk, one tablespoonful of ginger, half of saleratus, one egg, and flour enough to make a thick batter. Bake about one inch deep in a tin sheet

Hard Molasses Gingerbread

One pint of molasses, half a cup of lard or butter, half a tablespoonful of salt when you use lard), one tablespoonful of ginger, one of saleratus; beat all this together, and when well mixed add half a pint of cold water, and flour enough to roll. Roll this very thin and cut in strips about three inches wide and six long, with a jagging-i on, and bake in a quick oven until brown. When you take them from the oven, lay them on a sieve to cool, and when cold, put them in a tin box that can be covered tight; keep this in a dry closet, and they will keep nice and crispy for a month.

Hard Sugar Gingerbread

One cup of butter, two of sugar, one of sour milk, two eggs, one tablespoonful of ginger, one teaspoonful of saleratus, and flour enough to roll. Beat the sugar and butter to a cream, then beat in the eggs,; add the ginger and sour milk in which the saleratus is dissolved, and then the flour Roll about half an inch thick; cut, bake, and keep the same as directed for hard molasses gingerbread.

Ginger Snaps

One cup of molasses, one of butter, one of sugar, one tablespoonful of ginger, and two eggs. Put the molasses and butter in a tin pan, and set one the fire; when it boils up, take off, and add the sugar and ginger.

When they are well mixed, add the eggs, which have been well beaten, and then flour enough to roll. Put a small piece at a time on the board, and roll as thin as the blade of a knife; cut into round cakes, and bake in a quick oven until they are a dark brown. Cool, and keep in a tin box, the same as hard gingerbread.

Soft Gingerbread

Six teacups of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of saleratus, ginger. Excellent.

Hard Gingerbread

Very nice. One cup of sugar, one of butter, one-third of molasses, one-half of sour milk or cream, one teaspoonful of saleratus, one tablespoonful of ginger, flour enough to roll. Roll thin, and cut in oblong pieces, and bake quickly. Care must be taken that there is not too much flour mixed in with the dough. All kinds of cakes that are rolled should have no more flour, than is absolutely necessary to work it.