Ginger Snaps.
Two cups of molasses.
One cup of sugar.
One cup of butter.
Five cups of flour.
One heaping teaspoonful of ground ginger, and the same quantity of allspice.
Stir molasses, sugar and butter together in a bowl set in hot water, until very light. Mix in spices and flour, and roll out as directed in last receipt, but in a thinner sheet. Cut into small cakes and bake quickly.
All cakes in the composition of which molasses is used, are more apt to burn than others. Watch your ginger snaps well, but opening the oven as little as may be.
These spicy and toothsome cakes are better the second day than the first, and keep well for a week or more.
14
JELLIES, CREAMS AND OTHER FANCY DISHES FOR TEA AND LUNCHEON OR SUPPER-PARTIES.
THE pleasing custom in many families is to make the daughters responsible for “fancy cookery.” Mamma turns naturally, when company is expected, to her young allies for the manufacture of cake, jellies, blanc-mange, etc., and for the arrangement of fruit and flowers, and seldom cavils at the manner in which they do the work.
The difference in the appointment of feasts in houses where there are girls growing up and grown, and in those where there are none, is so marked that I need not call attention to it.