36. Grandmother's Ginger Snaps (No. 1)(Good)

One cup brown sugar, one cup molasses, three-quarters cup butter and lard (or cottolene) mixed, one teaspoonful soda dissolved in one-half cupful hot water, one table-spoonful ginger, one teaspoonful baking powder, flour to make a stiff dough. Roll not too thin, cut in rounds, and bake quickly.

37. Ginger Snaps (No. 2)

One-half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls baking powder, and flour enough to make stiff to roll.

38. Ginger Snaps (No. 3)

One cup of molasses, one cup of sugar, one cup of butter, one teaspoonful of cinnamon, one teaspoonful ginger, one teaspoonful of soda. Boil this together from five to eight minutes; let it cool; then mix with flour and roll very thin. Cut into strips one inch wide, and four or more inches long. Bake on floured tins in a quick oven.