The National Cook Book, 9th ed.

by Hannah Mary Peterson

GINGER-BREAD, No. 2.

384. Half a pound of sugar,
Half a pound of butter,
One pound and a half of flour,
One ounce of ginger,
One pint of molasses.

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