Hard Sugar Gingerbread

Two cups of butter, four of sugar, two eggs, a cup and a half of milk, two teaspoonfuls of ginger, and one of saleratus. Flour to make rather a stiff dough.

Another (Very Plain)

Ten ounces of butter, twenty ounces of sugar, a cup and a half of milk, four teaspoonfuls of ginger, one large teaspoonful of saleratus, a few drops of essence of rose, or half a cup of rose-water; in which case omit the half cup of milk.

Soft Sugar Gingerbread

Two pounds of flour, one of butter, one and a half of sugar, seven eggs, half a gill of rose-water or wine. To be baked in such pans as are used for cup cake. This keeps good a long time, and is very nice.

Another (Without Eggs)

One pound of butter, two of sugar, three of flour, a pint of milk, a large spoonful of ginger, two teaspoonfuls of cream of tartar mixed in the flour, and one teaspoonful of saleratus. Stir the butter and sugar to a cream, then add half of the milk, and a large part of the flour; then the remainder of the milk having the saleratus dissolved in it, and the rest of the flour. Make half the quantity for a small family. Bake it in cup-cake pans.

Ginger Crackers

A pint of molasses, two cups of butter, one and a half of sugar, one teaspoonf'ul of saleratus, and two of ginger; add flour enough to make it easy to roll out. Stir the butter and sugar together, boil the molasses and pour it into the pan, and stir steadily until the butter and sugar are melted, then put in a few handfuls of flour, and add the saleratus. Stir it a few minutes, and then work in all the flour. To be rolled very thin, and baked but a few minutes.

New York Ginger Snaps

Half a pound each of butter and sugar, two and a half pounds of flour, a pint of molasses, a teaspoonful of saleratus, caraway seeds, or ginger. Mix it just like the ginger crackers, and bake them thin.

Boston Ginger-Snaps

Boil together fifteen minutes one cup of molasses, and one of brown sugar; then pour into a dish, and melt in it a cup of butter. Add a cup of milk or water (water makes them brittle), two even teaspoonfuls of soda, and salt and ginger to suit your taste. Flour to roll out. They should be rolled very thin.