Rochester Gingerbread Recipe

1/2 cup of butter. 1 cup of molasses. 1/2 cup of sugar. 3 cups of flour. 2 eggs. 1 1/2 teaspoonfuls of soda. 1 cup of thick sour milk. 1 teaspoonful of ginger. 1 teaspoonful of cinnamon.

Bake in two brick-loaf pans, or in one shallow pan.

New York Gingerbread Recipe. (Mrs. Thompson)

1/2 cup of butter. 1/2 cup of milk. 1 cup of sugar. 2 cups of flour. 2 eggs. 3 tablespoonfuls of yellow ginger. 1/4 cup of molasses. 1/4 teaspoonful of soda.

Mix in the usual manner and bake in a loaf.

Fairy Gingerbread Recipe

1/2 cup of butter. 1/2 cup of milk. 1 cup of powdered sugar. 1 1/2 cups of flour. 1 tablespoonful of ginger.

Cream together the butter and sugar; add the milk drop by drop, then the flour and ginger sifted together. With a broad-bladed knife spread the mixture very thin on the bottom of dripping pans, inverted and buttered, and mark in squares; bake about five minutes, or until delicately colored. The heat of the oven should be moderate. Very quickly cut the wafers apart, turn upon the hot pan, and roll in a tubular shape. Roll either from one side or corner.

Almond Wafers Recipe

1/2 cup of butter. 1 teaspoonful of vanilla. 1 cup of powdered sugar. 2 cups of pastry flour. 1/2 cup of milk. Chopped almonds.

Mix, bake, and roll as fairy gingerbread, sprinkling the mixture, after spreading and scoring, with the chopped almonds. The wafers may be tied in threes with very narrow ribbon. Or, the sides clipped in caramel, they may be pressed one against another around a mould. Heat the mould a little, and the case may be slipped from the mould to set in place about a charlotte or Bavarian cream.

Graham Wafers Recipe

1/3 cup of butter. 1/2 teaspoonful of soda. 1 cup of sugar. 2 teaspoonfuls of cream-of-tartar. The white of one egg. 1/2 cup of water. Graham flour to knead.

Mix in the usual manner, roll very thin, cut in squares with a sharp knife, or a pastry jagger, and prick with a fork; bake until crisp, but of delicate color.