Three table-spoonsful of sugar, two of butter, two eggs, one teaspoon of soda dissolved in a cup of milk, two teaspoons of cream of tartar mixed into a pint of wheat flour, beat well and bake quickly.
4.—MOLASSES GINGERBREAD.
Three cups of flour, two of molasses, one of boiling water; dissolve in this, butter the size of an egg, half a teaspoonful of soda, dissolved in a little hot water, one large spoonful of ginger, and one of cinnamon. Bake in bread tins until done, which can be ascertained by pricking it with a broom corn; if none of the gingerbread adheres to the stick, it is done. This is the way to ascertain if any kind of cake is done.
5.—PLAIN COOKIES.
One cup of molasses, one half a cup of milk (sour if possible), dissolve a teaspoonful of soda in the milk. One table-spoonful of butter, flour sufficient to make it stiff to roll out and cut in any shape desired.
6.—MOONSHINE CRACKERS.
One quart of flour, one table-spoonful of butter, a teaspoonful of salt, rub these into the flour and turn it on to the moulding board; turn into it a small tumbler of ice-water; knead the water in little by little. Then pound it with the rolling pin fifteen minutes, roll as thin as possible, and cut out as you do cookies; round cutters are the best for crackers; mark with a jagging iron, and bake ten minutes.
7.—NEW YEAR’S COOKIES.
Rub three quarters of a pound of butter into a pound of flour. Take a half pint of boiling water and pour over a pound and a half of light brown sugar in a bowl; dissolve a small teaspoonful of soda in two large spoons of hot water. Add flour only sufficient to roll out very thin; cut it out in oblong shapes with a jagging iron; bake quickly in a hot oven. In New York they mark these cakes with mottos,—Christmas and New Year’s.