Ginger Bread

One cup molasses, ½ cup sugar, ½ cup water, 1 tablespoon butter, put these in a pan and warm. When the shortening is melted, cool a little and stir in 1 beaten egg. Sift 2 cups flour with ½ teaspoon soda. Add ginger and spice to the mixture and then stir in the flour.

Mrs. F. E. Gardner.

Soft Ginger Bread. (Excellent.)

½ cup of brown sugar,

1 cup New Orleans molasses, ½ teaspoon cinnamon,

2 small teaspoons soda in one cup of boiling water,

2½ cups of flour,

½ cup of butter and lard mixed,

1 small teaspoon ginger,

½ teaspoon cloves.

Add two well beaten eggs last thing before baking.

Mrs. Susie Belford.

Shrewsbury Cakes

1 lb. flour,

½ lb. powdered sugar,

½ lb. butter,

2 eggs well beaten.

A little cinnamon or any prepared flavoring. Soften butter a little, mix all ingredients together into a smooth paste, roll out less than one-eighth inch. Bake in hot oven on floured tins. - Mrs. Wm. Moynan, Columbus, O.

Frosted Ginger Creams

1 cup C. sugar, 1 cup molasses, ½ cup lard.

2 eggs,

3 cups flour, 1 cup sour milk.

One teaspoon each cinnamon and ginger and soda. Save white of one egg for frosting. - Mrs. N. R. Moore.

Date Bars

1 cup dates chopped fine, 1 cup nuts chopped fine, 1 cup sugar,

2 eggs,

2 cups flour,

1 teaspoon baking powder.

Spread in shallow pan. Bake in slow oven thirty minutes. When done, turn on board, and cut in narrow bars while hot and roll in confectioner's sugar. - Carrie E. Turnbull, Carlinville, Ill.

Corn Cakes

2 eggs,

1 tablespoon butter, heaping, cup sugar,

¾ cup raisins and nuts chopped, Pinch of salt.

Mix with milk or water. Mix the same as cake. Use the self rising pan cake flour. - Mrs. N. Paradise.