Put butter, molasses and sugar together; warm slightly and whip with an egg-beater, until light and creamy. Add the eggs, milk, spices; flour, soda-water. Beat hard for a minute, then put in the fruit, well dredged with flour. Bake in two loaves, or cards. For the sake of “preserving the unities” “1 half pound of eggs” is introduced into this unique receipt. It is safe, however, if you do not care to take the trouble of weighing them, to allow four (or five, if they are small,) to the half-pound.
Richmond Gingerbread.
1 cup of sugar.
1 cup of molasses.
1 cup of butter.
1 cup of sweet milk.
4 cups of flour.
4 eggs.
1 table-spoonful mixed ginger and mace.