All measurements level, with the exception of baking powder, which is measured rounding with the side of the can. Sift flour before measuring.

Soft Gingerbread

1/2 cup molasses. 1/2 cup milk.

1 egg.

1/4 cup melted butter.

1/2 teaspoonful each of cinnamon and ginger. 1/4 teaspoonful salt. 1/2 teaspoonful of soda. 1 1/2 cups flour.

Sift the dry materials all together; mix with the others. Bake about one-half hour. If sour milk is used, take one teaspoonful of soda; if heavy sour cream, omit the butter.

Sugar Gingerbread

1/2 cup of butter. 1 cup of sugar.

1 egg.

1/4 cup of milk.

2 teaspoonfuls ginger. 1/4 teaspoonful salt. 1 teaspoonful of baking powder.

Mix stiff enough with flour to roll out. Bake in a sheet; mark off the top in diamond shapes.

Soft Ginger Cookies

Put one teaspoonful of ginger and soda in a mixing bowl. Heat one cup of molasses and put in the bowl. Scald half a cup of buttermilk, add to the molasses; stir in sifted flour enough to form a soft dough, then half a cup of softened butter. Chill thoroughly; roll out, cut into cakes. Bake in a moderate oven. Do not change the order of mixing.

Ginger Snaps

1 cup molasses. 1/3 cup sugar.

2 teaspoonfuls of ginger.

1 teaspoonful of soda. 3/4 cup softened butter. Flour enough to roll very thin.

Heat the molasses, pour it over the sugar, then add to it the rest of the materials. Bake quickly.