Ginger Nuts.

Less lard may be used if desired. Many add different spices.

Ginger Cakes.

Four lbs. flour, 1 qt. molasses, ½ lb. lard, ½ pint water, 1 oz. soda, 1 oz. ginger, little salt; place the flour on one side of the bowl; put molasses, lard, ginger and salt in the other. Mix one handful of the flour well into these ingredients; then add the soda dissolved in the water, and the remaining flour, and make a smooth dough. Roll out and cut with plain cutter; place on greased pans ½ inch apart, and bake in hot oven.

Honey Cakes.

Put 4 qts. molasses in a kettle and bring to boil. As soon as it starts to boil, add 1 pint water and take from fire. When almost cold mix in about 10 lbs. flour, 1 oz. cinnamon, ginger, and allspice, 2½ oz. powdered ammonia, 1 oz. soda, and make a baking sample. If there is too much leavening in, work in some more flour; if not enough, work in some more ammonia.

Jelly Roll.