Colonial Ginger Bread

1 cupful of New Orleans molasses, placed in mixing bowl with 1/2 cup butter, 1/2 cupful of sugar. Over this pour 1 cup of boiling water in which a level dessert spoonful of soda has been dissolved. Stir well and let cool, then add a cup of chopped wal-nuts, also 1 cup of chopped raisins, a teaspoonful each of ginger and cinnamon, 2 1/2 cupfuls of flour, and lastly 2 well beaten eggs. Bake in a shallow pan, serve warm.

Mrs. William Fritz, Dover, N. J.

Hot Ginger Bread

3 eggs, 1 cup sugar, 1 cup lard, 1 cup baking molas-ses, 4 cups flour, 1 cup boiling water, 1 teaspoonful soda, 1 teaspoonful each of ginger, cinnamon, and allspice. Bake in moderate oven.

Mrs. E. E. Henderson.

Kitty's Ginger Bread

1/2 cup sugar, 1/2 cup molasses, one-third cup lard, 1 egg, 1/2 cup raisins, 3/4 cup sour milk, 2 cups flour 1 teaspoonful salt, 1/2 teaspoonful each of ginger, allspice and cloves. Mix sugar, molasses, lard and egg. Sift flour, soda, spices. Add milk. Put all together and beat fine. Try it.

Mrs. Harry Beard.