[HARD GINGERBREAD.]
Two cups of Porto Rico molasses, one cup of brown sugar, one cup of butter, two tablespoonfuls of ginger, flour to make the dough stiff enough to roll. It requires to be kneaded thoroughly. It is better that the dough be made the day before the cakes are to be baked that it may dry a little, as they are spoiled if too much flour is added. Roll thin, cut in oblong cakes with a jagging iron, or in any way to suit the fancy.
[BRANDY SNAPS.]
One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup. Mix the ingredients well together and drop on greased paper; if it runs too much add flour, if not enough add more maple syrup.
[PEPPER NUTS.—No. 1.]
Two pounds of flour, one and a half pounds of sugar, half a pound of butter, three eggs, two even teaspoonfuls of soda sifted with the flour, pepper to taste. Beat the butter to a cream, add the sugar and beat very light, then the eggs and flour. Roll out and cut in small, round cakes, bake a light brown. They will keep a long time.
[PEPPER NUTS—No. 2.]
Half a pound of butter beaten to a cream, then add three-quarters of a pound of sugar, three egg yolks beaten light, half a cup of cream, two ounces of almonds chopped very fine, half a teaspoonful of almond extract, a little fine cut citron, and one pound of flour sifted with an even teaspoonful of soda. Mix well together, roll out and cut in small, round cakes and bake a light brown.
[TEA CAKES.]
One pint of cream, four heaping tablespoonfuls of granulated sugar, two eggs, a little cinnamon; beat well together and stir into it enough flour to roll. Roll out about a quarter of an inch thick, brush over with white of egg and sift sugar and cinnamon over it, cut into cakes about a finger long and one inch wide. Bake a delicate brown.