Take: Butter, 1 teacupful, melted; molasses, 1 pt.; ground ginger, 1 tablespoonful; flour, 1 pt.; eggs, 2; soda, 2 teaspoonfuls; sour milk, ½ pt.; flour; lemon peel.
Mix a teacupful of melted butter with a pint of molasses, a tablespoonful of ground ginger, a pint of flour, and two beaten eggs; a fresh lemon peel, cut into strips, may be added. Mix two teaspoonfuls of soda in half a pint of sour milk, stir it into the cake, and add flour enough to make soft sponge. Bake in deep pans, in a moderately quick oven, about half an hour.
Gingerbread.
Recipe No. 5. (Spiced.)
Take: Sugar, 1 lb.; butter, ½ lb.; eggs, 5; milk, 3 tablespoonfuls; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; ground ginger, 1 tablespoonful; flour, 1 lb.; cloves, nutmeg, cinnamon, teaspoonful each.
Stir one pound of sugar and half a pound of butter to a cream; add five eggs beaten to a froth, three tablespoonfuls of sweet milk, one teaspoonful of cream-tartar, half a teaspoonful of soda dissolved in a little hot water, a heaping tablespoonful of ground ginger, and one teaspoonful each of cloves, nutmeg, and cinnamon; mix together well and add one pound of flour. (This amount will make two good-sized loaves.)
Gingerbread.
Recipe No. 6. (Sponge.)
Take: Molasses, 1 cupful; butter, ½ cupful; ginger, 1 tablespoonful; sour milk, 1 cupful; soda 1½ teaspoonfuls; flour.
Mix a cupful of molasses, half a cupful of butter, and one tablespoonful of ginger, and set it on the fire till well warmed; then add one cupful of sour milk, one teaspoonful and a half of soda and enough flour to make a stiff sponge. Bake at once in a rather quick oven.
Ginger Snaps.
Recipe No. 1.
Take: Butter, ½ lb.; brown sugar, ¼ lb.; molasses, 1 pt.; ginger, 2 tablespoonfuls; flour, 1 qt.; soda, 2 teaspoonfuls; milk, 1 wine-glassful.