One small cup New Orleans molasses, 1 small cup butter and lard mixed. Let these come to a boil; then mix 1 cup brown sugar, 1 egg, little salt, ginger and cinnamon. Use 1 even teaspoon soda, putting 1/2 of it into the boiling syrup and the other 1/2 teaspoon dissolve in 1 tablespoon vinegar. Mix all together and use flour enough to roll.

Ginger Snaps

Boil together 1 cup brown sugar, 1 cup molasses and 1 cup shortening; part butter and part lard or drippings can be used. When cooled a little add pinch of salt, 1 tablespoon cold water, 1 teaspoon each of soda, cinnamon and ginger, and flour sufficient to roll. Roll very thin and cut in any desirable shape with a sharp knife. Bake in a quick oven.

This makes a large quantity but they can be kept a long time in a closed tin box. If they become a trifle soft place in the oven for a few moments and they will be as good as when first baked.

Ginger Snaps

One cup sugar, 1 cup shortening, 1 cup molasses, 1 tablespoon ginger (heaping), 1 teaspoon soda, 1 teaspoon cinnamon (heaping). Cook on top of stove until mixed. Salt. Add 1/2 cup sour milk and mix into the flour. Boll thin and bake brown.