MOLASSES WAFERS
Mix well together one cupful of butter, one cupful of sugar, two cupfuls of molasses, and two cupfuls of flour. Drop a few spoonfuls into a pan, in different places, and put it in the oven; it will melt and run together. Let it bake until it begins to harden on the edges; then remove, cut it into squares, and while it is still hot and soft roll each piece around a stick.
SOFT GINGERBREAD
- 1 cupful of molasses.
- 1 tablespoonful of butter.
- 1 tablespoonful of boiling water.
- 2 to 3 cupfuls of flour.
- 1 teaspoonful each of ginger, ground cloves, cinnamon, and soda.
- ½ saltspoonful of salt.
Add the melted butter to the molasses, then the spices. Dissolve the soda in the boiling water, and stir it into the molasses. Add enough flour to make a very soft dough—too soft to roll. Bake in a biscuit-tin lined with paper, in a moderate oven, for thirty-five minutes. Mix it quickly and put it into the oven at once.
MOLASSES CAKE
Put together two cupfuls of New Orleans molasses and one cupful of butter, and heat them enough to soften the butter; remove from the fire, and add a teaspoonful each of powdered ginger and cinnamon, and one half teaspoonful of cloves, then three well-beaten eggs. When it is well mixed add alternately, in small quantities, three cupfuls of flour and one cupful of boiling water in which have been dissolved three teaspoonfuls of baking soda.