Two pounds of flour, one pound and a quarter of sugar, one pound of butter, and a spoonful of lard, nine eggs, nearly a cup of ginger, and either a half-cup of cinnamon or two nutmegs, and a desertspoonful of mace, a small teaspoon-ful of soda in milk or cream, a pint of molasses.

Ginger Cap-Cake

One cup butter, one cup molasses, one cup sugar, three eggs, three cups flour, one teaspoon saleratus, one tablespoon ginger; bake in pans. A pound of stoned and chopped raisins is an improvement.

Ginger Cakes

One pint of molasses, one cup of sugar, three-quarters of a pound of lard and butter mixed, one tablespoonful of ginger, one teaspoonful of cinnamon, and one of salt, flour enough to make it stitf.

General Directions For Lightening

In measuring yeast powder for any recipe in this book, be sure to heap the teaspoon, or the quantity will be insufficient to produce the desired lightness. The proper manner to lighten eggs is to whisk the whites first to a stiff froth, and then gradually whip the yolks into it.

Ginger Snaps

One cup of molasses, one cup of sugar, one cup of milk, one cup of butter, one and a half tablespoonsful of ginger, quarter of a teaspoonful of soda, and a half teaspoonful of cream tartar, one teaspoonful of salt, and flour to make stiff enough to roll out.