cup butter 2 eggs

1 cup sugar pound flour

Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned.

Ginger Snaps No. 1

1 cup melted butter and lard cup sugar 1 cup molasses

1 tablespoon ginger 1 scant tablespoon soda cup milk

Flour to make stiff dough

Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stiff dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven.

Ginger Snaps No. 2

cup molasses

1/2 cup sugar

1 tablespoons ginger

tablespoon cinnamon

cup butter

cup sour milk

teaspoon soda

tablespoon hot water

Flour to make stiff dough

Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stiff dough; roll very thin; cut into round cakes and bake in a hot oven.

Orange Gingerbread

12 ounces flour

4 ounces brown sugar

1 teaspoon ginger

1 teaspoon allspice

2 ounces candied orange peel 4 ounces butter


Sift the flour; stir in the spices and chopped orange peel; warm the butter and add it; then mix all to a dough with molasses. Roll very thin, using as little flour as possible; cut in small round cakes and bake in a quick oven.

Crisp Gingerbread

1 pound flour 2/3 cup sugar 2/3 cup butter 1 tablespoon ginger

1 teaspoon cloves teaspoon mace Grated rind of 1 lemon Molasses

Cut and rub the butter into the flour and sugar until thoroughly-mixed; add spices and lemon peel; mix thoroughly and moisten with molasses. Roll the dough very thin; cut into squares and bake in a hot oven.

Crullers (New England Doughnuts)

1 egg

1 cup sugar

Cassia or nutmeg

1 teaspoon butter


1 cup sour milk

1 teaspoon soda

Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour and milk alternately. Dissolve the soda in the milk, and mix all as lightly as possible. Use flour enough to make a soft dough; roll and fry in deep fat, hot enough to smoke but not too hot, or the crullers will brown and not be cooked through. Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda.


2 cups sugar

1 cup butter

2 eggs beaten separately


2 tablespoons sour milk

teaspoon soda

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the eggs and part of the flour; then the milk, dissolving the soda in the milk. And sufficient flour to make a dough just stiff enough to roll thin. Cut in rings and bake in a moderate oven.