Ginger Snaps
| 2 cupfuls molasses 1 cupful brown sugar 1 cupful Crisco 2 teaspoonfuls baking soda | 2 teaspoonfuls powdered ginger 1 teaspoonful powdered mace 1 teaspoonful salt 2 tablespoonfuls boiling water |
| Flour | |
Cream Crisco and sugar together, add molasses, spices, salt, soda mixed with boiling water and sufficient flour to make stiff paste. Roll out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven from five to seven minutes.
Sufficient for one hundred snaps.
Ginger Gems
| 1 cupful sugar 1/2 cupful Crisco 3/4 cupful chopped preserved ginger 2 eggs | 1 cupful milk 3 cupfuls flour 3 teaspoonfuls baking powder 1/2 teaspoonful salt |
Cream Crisco and sugar together, then add eggs well beaten. Sift flour, baking powder, and salt together and add alternately with milk to first mixture. Now mix in ginger and divide mixture into Criscoed and floured gem pans and bake in hot oven twenty-five minutes.
Sufficient for sixteen gems.
Gluten Bread
| 2 cupfuls scalded milk 2 cupfuls boiling water 2 teaspoonfuls salt 1 egg | 2 tablespoonfuls Crisco 1/4 cupful warm water 1/2 yeast cake 3 cupfuls gluten flour |