Soft Gingerbread

Cream 1/2 cup shortening with 1/2 cup sugar, add 2 eggs, yolks and whites beaten separately, 1 cup molasses, 1 cup sour milk, in which dissolve 2 scant teasp soda, and 3 cups flour sifted with 1 tablesp cinnamon and 1 teasp each clove and nutmeg.- [Mrs. L. E. G., N. Y.

Hard Gingerbread

To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, sifted with flour enough to roll out nicely. Cut in small pieces about 1/2 inch thick.-[Mrs. B. P. B., Pa.

Gingerbread or Loaf Cake

To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour cream and 1 tablesp ginger sifted with 2 cups flour. This recipe may be varied by using sugar instead of molasses. It also makes a good dark loaf cake by omitting the ginger and adding other spices to taste, with a few raisins.- [Mrs. G. H. W., N. H.

Cocoanut Gingerbread

To 1 cup molasses add 1/2 cup boiling water and 2 1/4 cups flour sifted with 1 teasp each ginger and soda. Beat well, then add 1/4 cup melted butter and beat again until smooth. Bake in two layers in a moderate oven. Make a frosting of 1 cup powdered sugar wet with cream and flavor with vanilla. Spread over the cake and sprinkle while still moist with grated or shredded cocoanut.- [Mrs. A. S., N. Y.

Molasses Gingerbread (No butter)

To 1 cup sugar add 1 egg, 1 cup molasses, 1 cup sour cream, 1/2 cup sour milk, 2 teasp soda, 1/4 teasp each of cinnamon, allspice and cloves and 3 cups flour. Bake in a biscuit pan, or in two small pans. Fine.-[Mrs. W. J. B., Me.