The National Cook Book, 9th ed.

by Hannah Mary Peterson

COMMON GINGER-BREAD.

386. Half a pound of butter,
Half a tea cupful of ginger,
One pint of molasses,
Two pounds of flour,
One table spoonful of salæratus.

Rub the flour and butter together and add the other ingredients. Knead the dough well. Roll it out, cut it in cakes, wash them over with molasses and water, and bake them in a moderate oven.