Beat to a cream half a pound of butter, and the same of sugar; add a pint of molasses, cloves, ginger, and cinnamon to your taste; flour enough to make a stiff dough. Roll out thin; cut in small cakes: bake on pans in a quick oven.
SHAVINGS.
Beat the whites of four eggs to a stiff froth; add four or five tablespoonsful of white sugar, to one of butter; flour enough to roll out. Fry in hot lard: cut them in long strips and curl, before frying.
SOFT MOLASSES GINGER-BREAD.
Six cups full of flour, two of sugar, two of molasses, one of milk, two of butter; beat the sugar and butter together, to which add four eggs well beaten; then add one dessert spoonful of cloves, and three of good ginger, and the molasses and flour, till all is mixed; dissolve one teaspoonful of soda and three of cream of tartar,—each in half a cup full of milk, which mix in just before you put it in the oven. This cake will take at least an hour and a half to bake.
SPICED GINGER-BREAD.
To three pints of flour, and one pound of brown sugar, add three tablespoonsful of ginger, and one and a half of cloves mixed. Melt half a pound of butter in a quart of molasses; knead all up; roll in thin cakes, and bake in a quick oven.
A VERY GOOD GINGER-BREAD.
Mix well with a pound and a half of flour, a half tea-cup full of good ginger. Melt in a pint of molasses half a pound of butter; when the molasses is hot, pour it over the flour, stirring it well to keep it from becoming lumpy; let it stand till quite cold, then beat two eggs very light, and stir in with flour, enough to make a stiff dough. Roll out and bake.