Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Plain Gingerbread.

• 2 cups molasses.
• ½ cup lard.
• ½ cup butter.
• 2 tablespoonfuls soda dissolved in hot water.
• 2 tablespoonfuls ginger.
• 1 cup sour milk.
• Thicken with flour to a soft dough.

Warm the molasses, lard, butter, and ginger, and beat them ten minutes before adding the milk, soda, and flour. Roll out, cut into shapes, and bake in a quick, but not too hot oven. Keep in a tight tin box. Brush over with white of egg while hot.

Gingerbread Loaf (No. 1.)

• 1 cup butter.
• 1 cup molasses.
• 1 cup sugar.
• ½ cup cold water.
• 1 tablespoonful ginger.
• 1 teaspoonful cinnamon.
• 1 teaspoonful soda, dissolved in boiling water.
• Flour to make stiff batter.

Melt the butter, slightly warm the molasses, spice, and sugar, and beat together ten minutes. Then put in the water, soda, and flour. Stir very hard, and bake in three small loaves. Brush them over with syrup while hot, and eat fresh.