This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1/2 pound of butter 1/2 pound of sugar
3 pints of flour
1 pint of New Orleans molasses
2 tablespoonfuls of ginger 1 teaspoonful of cinnamon 1 pint of milk
1 teaspoontul of soda
Beat the butter to a cream; then add the sugar. Beat the eggs all together until creamy, add them to the butter and sugar, and beat well. Dissolve the soda in a tablespoonful of boiling water, add it to the molasses, mix well, and stir it into the other mixture; add to it the milk and flour. Beat all until smooth; then add the spices, mix well, and pour into well-greased, shallow pans. Bake in a moderate oven thirty-five or forty minutes.
3 cups of flour 1/2 cup of milk 1/2 cup of lard
1 1/2 cups of New Orleans molasses
1 teaspoonful of soda
1 tablespoonful of ginger
Beat the yolks of the eggs and the lard together; then add the milk, soda and molasses; add the ginger and flour. Beat the whites to a stiff froth, add them carefully. Bake in a moderate oven for three-quarters of an hour.