One cup of butter and lard or dripping mixed, or dripping alone can be used; one cup of molasses; one cup of brown sugar; two teaspoonfuls of ginger, and one each of clove, allspice, and mace; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water; one egg.
Stir together the shortening, sugar, molasses, and spice. Add the soda, and then sifted flour enough to make a dough,—about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only four cups of flour, this can be baked in a loaf as spiced gingerbread; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations.
PLAIN GINGERBREAD.
Two cups of molasses; one of sour milk; half a cup of lard or drippings; four cups of flour; two teaspoonfuls of ginger, and one of cinnamon; half a teaspoonful of salt; one egg, and a teaspoonful of soda.
Mix molasses and shortening; add the spice and egg, then the milk, and last the flour, with soda sifted in it. Bake at once in a sheet about an inch thick for half an hour. Try with a broom-straw. Good hot for lunch with chocolate. A plain cooky is made by adding flour enough to roll out. The egg may be omitted.
JUMBLES.
The richest jumbles are made from either the rule for Pound or Dover Cake, with flour enough added to roll out. The Cup-Cake rule makes good but plainer ones. Make rings, either by cutting in long strips and joining the ends, or by using a large and small cutter. Sift sugar over the top, and bake a delicate brown. By adding a large spoonful of yellow ginger, any of these rules become hard sugar-gingerbread, and all will keep for a long time.
DROP CAKES.
Any of the rules last mentioned become drop cakes by buttering muffin-tins or tin sheets, and dropping a teaspoonful of these mixtures into them. If on sheets, let them be two inches apart. Sift sugar over the top, and bake in a quick oven. They are done as soon as brown.
CREAM CAKES.