- 1 cup butter.
- 1 cup molasses.
- 1 cup sugar.
- ¾ cup sweet milk.
- 1 teaspoonful saleratus.
- 2 teaspoonfuls ginger.
Flour for tolerably stiff dough.
Ginger-Snaps (No. 2.)
- 1 large cup butter and lard mixed.
- 1 coffee-cup sugar.
- 1 cup molasses.
- ½ cup water.
- 1 tablespoonful ginger.
- 1 tablespoonful cinnamon.
- 1 teaspoonful cloves.
- 1 teaspoonful soda dissolved in hot water.
- Flour for pretty stiff dough.
Roll out rather thinner than sugar cakes, and bake quickly. These ginger-snaps will keep for weeks, if locked up.
Ginger-Snaps (No. 3.)
- 1 pint molasses.
- 1 teacup sugar.
- 1 teaspoonful ginger.
- 1 teaspoonful allspice.
- 1 cup butter.
- 5 cups flour.
Roll thin and cut into small cakes. Bake in quick oven.
Aunt Margaret’s Jumbles.
- 1 cup butter.
- 2 cups sugar.
- 1 teacup milk.
- 5 eggs.
- ½ teaspoonful soda dissolved in boiling water.
- 1 teaspoonful nutmeg.