- 2 cups molasses.
- ½ cup lard.
- ½ cup butter.
- 2 tablespoonfuls soda dissolved in hot water.
- 2 tablespoonfuls ginger.
- 1 cup sour milk.
- Thicken with flour to a soft dough.
Warm the molasses, lard, butter, and ginger, and beat them ten minutes before adding the milk, soda, and flour. Roll out, cut into shapes, and bake in a quick, but not too hot oven. Keep in a tight tin box. Brush over with white of egg while hot.
Gingerbread Loaf (No. 1.)
- 1 cup butter.
- 1 cup molasses.
- 1 cup sugar.
- ½ cup cold water.
- 1 tablespoonful ginger.
- 1 teaspoonful cinnamon.
- 1 teaspoonful soda, dissolved in boiling water.
- Flour to make stiff batter.
Melt the butter, slightly warm the molasses, spice, and sugar, and beat together ten minutes. Then put in the water, soda, and flour. Stir very hard, and bake in three small loaves. Brush them over with syrup while hot, and eat fresh.
Loaf Gingerbread (No. 2.)
- 1 cup butter.
- 2 cups molasses.
- 1 tablespoonful ginger.
- 2 eggs, very well beaten.
- 1 teaspoonful saleratus.
- 1 cup milk, sweet or sour. If sour, heap your spoon with saleratus.
- Flour to the consistency of pound cake.
Spiced Gingerbread.
- 1 lb. flour.
- 1 lb. sugar.
- ⅛ lb. butter.
- 5 eggs.
- ½ teaspoonful soda dissolved in hot water.
- 1 teaspoonful cream-tartar.
- 3 tablespoonfuls sweet milk.
- 1 large tablespoonful ginger.
- 1 teaspoonful cloves.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cinnamon.
Cream the sugar and butter, stir in the beaten yolks, the milk and spice, the soda, and when these are well mixed, the flour. Bake in two square or round loaves.