Ginger Snaps

Two cupfuls of molasses.

One-half cupful of butter.

Flour to thicken.

Two tea-spoonfuls of ginger.

One tea-spoonful of cinnamon.

One-half tea-spoonful of allspice.

One tea-spoonful of baking-powder.

Place the molasses and butter on the fire in a stew-pan, and scald them well. Set the pan aside, and when the molasses has cooled, add the rest of the ingredients, putting in only enough flour to make the dough roll nicely. Bake the snaps in a quick oven.

Ginger-Cakes

One pint of molasses.

One cupful of brown sugar.

One cupful of hot water.

Ten table-spoonfuls of melted lard.

One table-spoonful (scant) of soda.

One and one-half table-spoonfuls of ginger.

Flour to thicken.

Dissolve the soda in the hot water, and add it to the molasses. Place the lard and sugar together, and stir with them the molasses and the ginger, and flour to roll out. Bake in a quick oven.

Ginger Drop-Cakes

One cupful of molasses.

One cupful of sugar.

One cupful of hot water.

One-half cupful of butter.

Four and one-half cupfuls of flour.

One egg.

One table-spoonful of ginger.

One table-spoonful of soda.

Mix as directed in the preceding recipe ; drop the mixture by spoonfuls into a buttered baking-pan, and bake in a rather quick oven.

Soft Gingerbread

One cupful of sour milk. One cupful of molasses. One tea-spoonful of soda. One table-spoonful of ginger. One table-spoonful of vinegar. Five table-spoontuls of melted lard. Flour to thicken,

Dissolve the soda in the vinegar, add it to the molasses, and stir well. Turn the molasses into the sour milk, stir until well mixed, and add the rest of the ingredients. The success of this bread depends on the amount of flour used being exactly right. The batter should be so thin, that the track left by the spoon in stirring disappears at once. When well made the cake is delicious.

Sugar Gingerbread

Two cupfuls of sugar.

One cupful of milk.

Three cupfuls of flour.

Two-thirds cupful of butter.

Two eggs.

Two tea-spoonfuls of baking-powder.

One table-spoonful of ginger.

Beat the butter to a cream, and gradually beat the sugar into it; then add the ginger, the eggs, well beaten, the milk, and finally the flour mixed with the baking-powder. This is not baked as a single loaf, but in four buttered shallow cake-pans. Bake for fifteen minutes in a quick oven, and on taking the cake from the oven, sprinkle it with sugar, cut it into broad strips, and spread these on a dish to cool. The cake will, of course, be very thin.

Spiced Gingerbread

One cupful of molasses. One cupful of boiling water. One large table-spoonful of butter. One pint of sifted flour. One tea-spoonful of cloves. One tea-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda.

Partly melt the butter, and put it in the molasses. Dissolve the soda in the water, and add the latter to the molasses. Then add the rest of the ingredients, and bake for three-quarters of an hour in a well-buttered tin.