[GINGER SPONGE CAKE.]
Half a cup of milk, half a cup of molasses, one cup of sugar, a third of a cup of butter, a cup and a half of flour, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of soda sifted together with the flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, and half a teaspoonful of cloves. Bake in a shallow pan.
[SOFT GINGERBREAD.]
One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat butter and sugar to a cream, stir in the molasses and spice, add a cup of the flour, then part of the milk, mix the soda with the rest of the flour and stir in alternately with the milk. Bake in shallow pans in a moderate oven.
[GINGER CAKES.]
Three-quarters of a pound of butter, three-quarters of a pound of granulated sugar, one pound of flour, one teaspoonful of ginger, two even teaspoonfuls of soda sifted with the flour. Mix well together. Roll out, cut in small round cakes, brush over with white of egg, and sprinkle with sugar and finely chopped almonds. Bake in a slow oven.
[GINGER SNAPS.—No. 1.]
Rub three-quarters of a pound of butter into a pound of sifted flour and mix in half a pound of brown sugar, add six tablespoonfuls of ginger, one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, stir in a pint of Porto Rico molasses and the grated peel of a large lemon, add at the last a teaspoonful of soda dissolved in tepid water. Beat the mixture hard with a wooden spoon, make it into a lump of dough just stiff enough to roll. Cut in small cakes and bake in a moderate oven.
[GINGER SNAPS.—No. 2.]
One pint of Porto Rico molasses, one pound of brown sugar, one pound of butter, two pounds of flour, two tablespoonfuls of ginger, two of cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and half an ounce of soda. Beat butter and sugar to a cream, add the spice and molasses, mix the soda with half of the flour and stir all together. Roll thin, cut in small cakes and bake in a moderate oven.