A gill and a half of milk.
One heaping teaspoonful saleratus, very fine, dissolved in a tablespoonful of hot water, and put into the milk.
Half a pint of molasses, and a small tea-cup full of butter.
Take three pints of flour, and rub the butter and ginger into it thoroughly. Then make a hole in the middle, and pour in the molasses and milk, and begin mixing in the flour, and while doing this, put in a great spoonful of strong vinegar, and if it is weak, a little more. If not stiff enough to roll out, add a little more flour. Roll it into cards an inch thick, and put it into two buttered square pans. Bake it in a flat tin pan, and put it, if the oven is quite hot, on a muffin ring, to keep it from burning at the bottom, and allow from twenty-five to thirty minutes for baking. When done, set it on its edge, or on a sieve, to cool.
Sponge Gingerbread.
One pint of molasses.
Two great spoonfuls of melted butter.
One even tablespoonful of ginger.
One quart of sifted flour.
A heaping tablespoonful of saleratus dissolved in as much hot water.