Ginger Snaps, No. 1

One pound of flour, half a pound of brown sugar, a quarter el a pound of butter and lard mixed, half a pint of molasses, a tablespoon even full of ginger, a teaspoonful of cloves, the same of cinnamon and allspice, a little grated orange-peel and flour enough to roll it out with. Melt the butter and lard, and stir it into the molasses, add the sugar, spices, and then the flour; roll out as thin as possible and bake in a quick oven.

Ginger Snaps, No. 2

One and three-quarter pounds of flour, half a pound of butter, a quarter of a pound of sugar, a pint of molasses, one tablespoon-ful of ginger, one and a half of cinnamon, the same of cloves. Rub the butter in the flour, add the sugar, spices, and last the molasses. Roll out very thin and bake in a hot oven.

Ginger Snaps, No. 3

One pint of molasses, one coffeecup of sugar, one of butter, a tablespoonful of saleratus, and a tablespoonful of ginger; beat all well together, and add flour enough to roll out. Roll very thin and bake on tins in a very hot oven.

Ginger Snaps, No. 4

A coffeecup of molasses, one of sugar and one of butter, three tablespoons of ginger and one of cinnamon; boil the molasses, spices and sugar together, cool with the butter, add a teacup of sour milk and a teaspoonful of soda in a spoonful of hot water, flour enough to make a stiff dough; roll out very thin, and bake quickly.

Ginger Snaps, No. 5

One pint of molasses, one cup of butter, a teaspoonful of ginger, one of cloves, one of soda; put all over the fire together, let it come to a boil; have a large vessel or it will foam over. When nearly cool, add flour enough to make a dough, roll out, and cut in small cakes. Very fine recipe.