GINGER CUP CAKE.
381. Two cups of butter,
Two cups of sugar,
One cup of molasses,
One cup of cream,
Three eggs,
One table spoonful of dissolved salæratus,
Four heaping cups of flour,
Half a cup of ginger.
Beat the butter and sugar to a cream. Whisk the eggs light and add to it, then stir in the other ingredients. Butter a pan or earthen mould and pour in the mixture, bake in a moderate oven. Or it may be baked in queen-cake pans.