Gingerbread.
Recipe No. 1.
Take: Sugar, ½ lb.; butter, ½ lb.; flour, 2 lbs.; caraway seed, 1 oz.; ground ginger, 1 oz.; coriander seed, ½ oz.; molasses, 1¾ lbs.
Rub together half a pound of fine sugar and half a pound of butter; then add two pounds of flour, well dried by the fire, one ounce of caraway seed, one ounce of ground ginger, and half an ounce of coriander seed. Mix them with one and three quarter pounds of molasses, roll thin, and bake in a quick oven.
Gingerbread.
Recipe No. 2. (Fleming.)
Take: Butter and sugar, ¼ lb. each; molasses, ½ pt.; eggs, 4; flour, 1½ pts.; ground ginger, 1 tablespoonful; cinnamon, 1 teaspoonful; soda, 1 teaspoonful.
Stir together a quarter pound each of butter and brown sugar; add half a pint of molasses. Beat four eggs to a froth, and stir them into the mixture alternately with a scant pint and a half of flour; add a heaping tablespoonful of ground ginger, and a teaspoonful of powdered cinnamon. Stir together well. Dissolve a level teaspoonful of soda in two tablespoonfuls of warm water, and stir this in last. Put the mixture into a buttered tin pan, set at once in brisk (not too hot) oven and bake well. Test with a straw.
Gingerbread.
Recipe No. 3. (Hard.)
Take: Molasses, 1 pt.; butter, ½ lb.; sour milk, 1 teacupful; ground ginger, 2 tablespoonfuls; soda, 1 tablespoonful; cloves, 1 tablespoonful; lemon, rind of 1; flour.
Mix one pint of molasses, half a pound of butter, one cupful of sour milk, two tablespoonfuls of ginger, one tablespoonful of soda, one tablespoonful of cloves, the rind of one lemon (grated), and flour enough to make a stiff paste. Butter the tin sheets, roll the dough on them, sprinkle lightly with sugar as thin as possible, and bake in a quick oven.