Soft Gingerbread, No. 1

Two cups of sugar, one of butter, one of thick milk, one of molasses, three of flour, three eggs, a tablespoonful of ginger, half a teaspoon of soda. Beat the eggs, butter and sugar together, add the milk with the soda dissolved in it, then the molasses, spice and flour. Bake in square tins about twenty minutes. Try it with a broom splint

Soft Gingerbread, No. 2

Five cups of flour, four eggs, two cups of molasses, one of sugar, a tablespoonful of ginger, one cup of butter, and a tea-spoonful of soda or saleratus dissolved in a little milk or cream. Stir the butter and sugar together, then add the spice, eggs and molasses, then the flour, and last the soda; beat hard, and bake in square tins or one large cake. Twenty minutes will be about the time required, if in square tins; if in one large cake, nearly an hour. Test with a splint.

Soft Gingerbread, No. 3

One cup of molasses, one of sugar, half a cup of butter and lard mixed, one cup of sour milk, two eggs, three cups of flour, two teaspoons even full of soda, two teaspoonsful of cinnamon, one and a half of ginger, one of cloves, and a little grated nutmeg. Bake in square tins fifteen or twenty minutes.

Soft Gingerbread, No. 4

One cup of butter, one of sugar, two of molasses, four eggs beaten light, five cups of flour, a tablespoonful of ginger, a tea-spoonfnl of saleratus dissolved in a little milk or cream. Rub the butter and flour together with your hands, then add the sugar, spice, eggs and molasses, last the saleratus. Bake in flat pans or in a large cake.

Soft Gingerbread, No. 5

One cup of butter, one of brown sugar, a larger cup of molasses, three cups of flour same size as used to measure the butter and sugar, and one of milk (small), five eggs beat-en light, a tablespoonful of ginger and the same of cloves. Stir the butter and sugar to a cream, add the eggs, then the spice and molasses, then the flour, and last the milk with a teaspoonful of soda dissolved in it. Bake in square tins in a hot oven.

Orange Gingerbread

Sift two pounds and a quarter of flour, stir in it three-quarters of a pound of light-brown sugar, an ounce of ground ginger, an ounce of allspice, and six ounces of candied orange-peel cut small. Warm three-quarters of a pound of butter and stir it in, then mix to a dough with molasses, roll it out very thin, using as little flour as possible, cut it in small round cakes, and bake in a quick oven.

Gingerbread

One pint of molasses, half a pint of melted butter and lard mixed, one coffeecup of light-brown sugar, two teaspoonsful of cinnamon, three of ginger, a little grated nutmeg, and enough flour to make it stiff enough to roll out; roll as thin as you can, cut in round cakes, and bake in a quick oven.

Crisp Gingerbread

Three pounds of flour, one of sugar, one of butter, three table-spoonsful of ginger, one of powdered cloves, a teaspoonful of powdered mace, and the grated rind of a fresh orange; cut the butter into the flour, and rub it through with your hands until thoroughly mixed, then add the spices and orange-peel, mix well together and wet it with molasses, roll it very thin, and bake quickly in a hot oven.

Gingerbread Nuts, No. 1

One and a half pounds of flour, three-quarters of a pound of sugar, and the same of butter, one ounce of ginger, the same of cloves, cinnamon and allspice, the grated rind of an orange, and half a teaspoonful of powdered mace. Mrs all well together as above, then stir in molasses until a stiff dough, let it stand half an hour, then make in little balls the size of a walnut, press them flat, and lay them not to touch in a buttered pan; bake in a moderate oven about ten minutes.

Gingerbread Nuts, No. 2

Three and a half pounds of flour, one pound of butter, half a pound of brown sugar, five tablespoons of ginger, three of allspice, two of cinnamon, and a quart of molasses. Rub the butter in the flour, add the spice and sugar, then the molasses: mix well, roll out, cut in little cakes, bake on tins.