GINGER SNAPS
One cup of butter and lard mixed, one cup of sugar, one cup of molasses, half a cup of water, one tablespoonful of ginger, one teaspoonful of soda in hot water, flour enough to roll the dough soft.
GINGER-NUTS
Take three pounds of flour, one pound of butter, one quart of molasses, four tablespoonfuls of allspice, the same quantity of cinnamon, and eight tablespoonfuls of ground ginger. Roll thin, cut out in the shape of the small ginger-nuts sold at the confectioners’, and bake in a rather quick oven.
ANOTHER RECIPE
Take two cupfuls of butter, the same quantity of molasses, one cupful of sugar, two tablespoonfuls of ginger, four of cream, one teaspoonful of soda, one-half an ounce of cinnamon, and about one and a half pounds of flour—or enough to make a stiff dough. Roll, cut, and bake in a moderate oven.
TEA CAKES. CHEAP AND NICE. NO EGGS
One cup of butter or a large spoonful of lard, two cups of sugar, one cup of sour milk, one teaspoonful of soda, some grated orange peel or nutmeg; flour enough to roll out. Roll very thin; cut with fancy cutters, and bake in a quick oven. If you use lard, add a pinch of salt.
PORTUGAL CAKE
Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two tablespoonfuls of lemon juice or white wine. Add one pound of seeded raisins, or citron, dredged with a little of the flour; one and a half pounds of blanched almonds cut fine, and one grated nutmeg.