Fruit Gingerbread

2 pounds of flour.

1 pound of coffee sugar.

2 cupfuls of molasses.

¾ pound of butter. 1 pound of raisins. 1 pound of currants.

½ cupful of sour cream or milk.

6 eggs.

1 teaspoonful cinnamon.

1 teaspoonful of cloves.

1 teasponful of soda.

2 tablespoonfuls of ginger.

Cream the butter and sugar, warm the molasses and add them together with the beaten yolks, then the soda dissolved in the milk, the flour, spice and lastly the beaten whites. Dredge the fruit with flour and add, beating all together well. Bake in 2 loaves. This cake will keep a long time.

Spine Gingerbread

2 cupfuls of molasses.

1 cupful of shortening, half lard and half butter.

1 cupful of hot water; dissolve in this.

2 teaspoonfuls of soda. 1 egg, (2 would be better). 1 teaspoonful each of ginger, allspice and cloves.

1 tablespoonful each of finely ground coffee and cinnamon. 1 nutmeg, ground. 1 teaspoonful of salt.

Stir the spices, molasses and melted shortening together, turn in the hot water and soda; stir until it foams, put in part of the flour, then add the egg well beaten. Use flour enough to make a stiff batter. This will make 2 loaves. Bake in a steady, moderate oven. Will keep a long time.

Baker's Hard Gingerbread

1½ cupfuls of sugar. ½ cupful of shortening.

1 cupful of water, or sweet milk and water.

1 teaspoonful of soda, sifted with part of the flour.

1 teaspoonful of ginger. 1 tablespoonful of cinnamon.

½ teaspoonful of powdered mace.

1 tablespoonful of lemon juice. Melt the shortening. Use flour enough to roll out as soft as it can be handled. Bake in a dripping-pan and mark off with a knife in strips.

Hard Gingerbread

2 cupfuls of molasses. 2 eggs.

1 cupful of shortenings Pinch of salt.

1 cupful of boiling water poured over.

2 teaspoonfuls of soda. 1 teaspoonful cinnamon.

1 tablespoonful of ginger. ½ teaspoonful of cloves.

Ginger may be used alone, if preferred. Mix according to rule given for Spice Gingerbread. Flour enough to roll out, ½ inch is thick enough. Bake in a quick oven. Mark off in strips or squares before baking; ½ this rule is enough for a small family.

Cream Gingerbread (Soft)

1 cupful of molasses. 1 egg.

1 tablespoonful of ginger. Pinch of salt.

1 cupful of sour cream. 1 teaspoonful of soda. 2½ cupfuls of flour.

If ginger is not liked, substitute other spices.

Sorghum Cake

1 cupful of sorghum molasses.

2 eggs.

½ cupful of melted lard.

1 cupful of sugar.

1 cupful of sweet milk.

3 cupfuls of flour, before sifting.

1 tablespoonful each of soda and ginger.

Stir soda with flour.

Soft Molasses Cake

½ cupful of butter.

½ cupful of warm water.

1 egg.

Pinch of salt.

1 cupful of molasses. 2½ cupfuls of flour. 1 teaspoouful of soda.

Juice of 1 lemon and grated rind. Bake in a loaf. This is very nice baked in patty-pans or gem irons. The lemon may be omitted.

Soft Gingerbread, (Eggless)

1½ cupfuls of molasses.

1 level teaspoonful of salt. 2¾ cupfuls of flour. 2/3 cupful cold water poured over l½ teaspoonfuls of soda.

½ cupful of melted shortening. 1 teaspoonful of ginger.

1 teaspoonful of vinegar or lemon juice may be mixed with the molasses. This makes 2 loaves. Half the rule will answer for a small family.

Ginger Cookies

Make after any rule given for molasses cookies and add 1 tablespoonful ginger.

Baker's Ginger Cookies

1 cupful molasses, scald and stir into it 1 teaspoonful soda, while foaming pour over 1 cupful sugar.

Add pinch of salt. 1 tablespoonful ginger.

1 egg.

1 tablespoonful vinegar.

Beat all together. Use flour enough to roll out as soft as possible.

Boston Ginger Snaps

1 cupful of sugar. 1 cupful of molasses.

Boil together.

Four into a dish and add while hot.

1 cupful melted butter. 1 teaspoonful soda. Pinch of salt.

1 cupful milk or water. 1 tablespoonful ginger.

Flour to roll. Boll very thin. They should be stiff as can be rolled out.

Ginger Snaps (II)

1 cupful molasses. 2/3 cupful shortening. l egg.

1 teaspoonful soda.

1 tablespoonful vinegar.

1 tablespoonful ginger.

Make stiff with flour. Boll thin as. possible. Cut out with common cutter. Or to make like those at the confectioners. Pinch off a piece at a time as large as a marble. Boll in the hands. Place in the buttered pan leaving room to flatten. Bake in a moderate oven to a nice brown. Leave in the pan until cool enough to snap.