One cup Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, one teaspoonful soda, one teaspoon of allspice, half teaspoon ginger. Mix all thoroughly and add three cups of sifted flour; bake in shallow pans.

Ruth G. Sickels.

Ginger-Bread

Two cups of molasses, one cup of sour cream or butter with milk, one cup coffee, two teaspoons soda, one teaspoon each of cloves, cinnamon and allspice, one tablespoon of ginger, raisins, flour to suit, salt. Mrs. Barnes.

Ginger-Bread

Half cup sugar, one cupful molasses, half cup butter, one teaspoon each of cinnamon, ginger and cloves, two teaspoons of soda in a cup of boiling water, three scant cups flour; add two well beaten eggs the last thing before baking.

Mabel Bigelow Ramsey.

Ginger-Bread

Two eggs, one cup C sugar, one cup molasses, one cup butter and lard mixed, three cups flour, teaspoon of ginger, one-half teaspoonful cinnamon, one tablespoon soda, one cup hot coffee. Mix soda in coffee and put in the last thing; then let stand fifteen minutes before putting in oven. Add currants or raisins or nuts. Mrs. M. E. Wharton.

Soft Ginger-Bread

One cup molasses, one cup brown sugar, two-thirds cup butter, one cup sour milk, three eggs, three cups flour, two scant teaspoons soda, one small teaspoon cinnamon, one teaspoon ginger. • Mrs. Bert Acord.

Ruth A,. Carter.

Mrs. N. T. Emrick.

Soft Ginger-Bread

Two cups of molasses, one cup sugar, one cup butter, one cup sweet milk, four eggs, two tablespoons extract ginger, one teaspoonful of nutmeg, four cups of flour (full measure), three heaping teaspoonfuls of baking powder. Bake it in small tins. Orleans molasses preferred. This is excellent.

Mrs. S. J. McCormick.