One cup sugar, one cup molasses, one-half cup butter, one cup sour milk, three and one-half cups flour, three eggs, one heaped teaspoonful ginger, one even teaspoonful salt, one tablespoonful cinnamon, one tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one tablespoonful vinegar and set it on the stove until it sours.
SOFT GINGER COOKIES.
One-half cup brown sugar, one cup New Orleans molasses, one-half cup sour milk, one-half cup butter, one tablespoonful ginger, one tablespoonful cinnamon, one teaspoonful soda, two eggs, enough flour to make a dough stiff enough to roll out, cut with cutter and bake in moderate oven.
SPICE CAKE.
Two cups sugar, one cup butter, one cup milk, five eggs, three cups flour, two teaspoonfuls baking powder, one teaspoonful cinnamon, allspice, cloves and nutmeg, one cup raisins if desired.
SPICE CAKE.
One and one-half cup granulated sugar, one-half cup butter, one-half cup milk, three eggs (whites beaten separately), three cups flour, two teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful allspice, one pound raisins, cut fine and well floured.
SPONGE CAKE.
Seven eggs, separate yolks and whites, beat the whites to a stiff froth; three cups powdered sugar, beaten well with the yolks, three cups flour and one cup water, again well beaten with the sugar and yolks; three level teaspoonfuls baking powder and the whites of the eggs, previously well beaten to a stiff froth, laid over the top of the sponge, and all well beaten for five minutes. Bake in a slow oven.