Thin Sugar Gingerbread

Add to the preceding receipt two teaspoonfuls of yellow ginger, instead of spice, and spread the mixture thin on a tin sheet. Mark in squares or oblongs, and bake.

Sponge Gingerbread

1 cup sour milk. 1 cup dark rich molasses. ½ cup butter. ½ cup sugar.

1 egg.

1 tsp. soda.

1 tbsp. ginger.

2 cups bread flour.

Warm the butter, molasses, and ginger together, add the milk, flour, and egg and a pinch of salt, and last the soda dissolved in one tablespoon of warm water. Bake in shallow pans.

Grandmother's Hard Gingerbread

½ cup sugar. ½ cup butter. ½ cup molasses. ½ cup milk.

½ tsp. ginger.

¼ tsp. salt.

1 even tsp. soda.

Flour for stiff dough.

Mix in the order given, dissolving the soda in the milk and mixing the salt and ginger in a little of the flour. Mix quite stiff, then knead till smooth and light; roll out one-third of an inch thick and to fit long shallow pans. Mark in half inch strips with a pastry jagger, and bake about fifteen minutes.

Superior Gingerbread. (Mrs. Towne.)

1¼ pound butter.

l½ pound sugar.

9 eggs, yolks and whites beaten separately. 1 wineglass wine.

1 wineglass brandy.

2 tablespoonfuls ginger and

1 nutmeg, grated, mixed with

2 pounds flour.

Mix as for cake in the order given, and spread very thin with a knife on tin sheets. Bake, and cut in squares while warm. This will keep six months.

Hard Gingerbread. (Mrs. Dewey.)

¾ pound butter. 1¼ pound sugar. 6 eggs.

1 teaspoonful soda, dissolved in 3 tablespoonfuls milk.

1 tablespoonful ginger.

2 pounds flour.

Cream the butter; add the sugar and beaten eggs, and beat well. Sift in the ginger, strain the soda, and add the flour. Roll half an inch thick, or thin as a wafer.

Hard Gingerbread. (Miss A. M. Towne.)

2 cups N. O. molasses.

1 cup butter.

1 tablespoonful ginger.

1 teaspoonful soda.

St. Louis flour to mix very stiff.

Heat (not boil) the molasses and butter; when the butter is melted, add the ginger, sifted, the soda dissolved in a little boiling water, and the flour. Roll very thin, and bake in a quick oven.

Soft Gingerbread

1 cup molasses. 1 teaspoonful soda. 1 tablespoonful ginger. ½ teaspoonful salt.

1/3 to ½ cup butter or drippings, softened. 1 cup milk. 3 cups pastry flour.

Bake in shallow pans or gem pans in a moderate oven about thirty minutes.

Sugar Gingerbread

½ cup butter. ½ cup cream. 1½ cup sugar.

2 teaspoonfuls ginger. 1 teaspoonful soda, scant

Mix stiff with flour. Roll thick or thin.

Hot Water Gingerbread

1 cup molasses.

1 teaspoonful soda.

1 tablespoonful ginger.

1 tablespoonful butter, melted.

½ teaspoonful salt. ½ cup boiling water. 2 cups flour.

Mix in the order given, and beat well. Bake in a deep cake pan.

Sour Milk Gingerbread

½ cup molasses. ½ teaspoonful soda. ½ teaspoonful salt. 1 tablespoonful ginger. ½ cup sugar.

1 tablespoonful butter, softened. 1 cup sour milk.

2¼ cups pastry flour, with another ½ teaspoonful soda mixed with it.

Omit the butter when sour cream is used. Bake in muffin pans.

Ginger Snaps. (Mrs. H. B. May.)

1 cup molasses.

½ cup sugar.

1 tablespoonful ginger.

1 teaspoonful soda. ½ cup softened butter. Flour to roll out very thin.

Heat the molasses, pour it over the sugar; add the ginger, soda, butter, and flour. Cut, and bake quickly.

Ginger Drops (Without Butter)

2 eggs, well beaten.

1 cup brown sugar.

2 teaspoonfuls ginger.

1 cup N. O. molasses, boiled. 1 teaspoonful soda. Flour to roll out.

Mix in the order given. Roll thin, cut with a very small cutter, and bake in a quick oven. If you like, add one tablespoonful of vinegar before adding the flour, and use a heaping teaspoonful of soda.