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Classic
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page 81
as thick as pound-cake; put butter, molasses and ginger together, make them
quite warm, add the milk, flour, eggs and soda, and bake as soon as
possible.--Mrs. M. M. Munsell.
GINGER COOKIES.
Two cups molasses, one of lard, one of sugar, two-thirds cup sour milk,
table-spoon ginger, three tea-spoons soda stirred in the flour and one in the
milk, two eggs.--Miss Tina Lay, Clyde.
EXCELLENT GINGER COOKIES.
Put one tea-spoon saleratus in a tea-cup, pour on it three table-spoons boiling
water, add four table-spoons melted shortening, fill cup with molasses, and add
salt and ginger to the tasete; mix as soft as can be rolled.--Mrs. S. Annie May,
Stockbridge, Mass.
GINGER CAKES.
One quart Orleans molasses, pint lard or butter, pint buttermilk, two
table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter;
pour the molasses and milk boiling hot into a large tin bread-pan in which have
been placed the ginger and soda (the pan must be large enough to prevent running
over), stir in all the flour possible, after which stir in the lard or butter;
when cold mold with flour and cut in cakes. Care must be taken to follow these
directions implicitly or the cakes will not be good; remember to add the lard or
butter last, and buttermilk, not sour milk, must be used; boil the molasses in a
skillet, and after pouring it into the pan, put the buttermilk in the same
skillet, boil and pour it over the molasses, ginger and soda.--Mrs. R. M.
Henderson.
GINGER DROP-CAKES.
Take three eggs, one cup lard, one of baking molasses, one of brown sugar, one
large table-spoon ginger, one table-spoon soda dissolved in a cup of boiling
water, five cups unsifted flour; drop table-spoons of this mixture into a
slightly-greased dripping-pan, about three inches apart.--Mrs. L. McAllister.
BEST GINGER-DROPS.
Half cup sugar, a cup molasses, half cup butter, one tea-spoon each cinnamon,
ginger and cloves, two tea-spoons soda in a cup boiling water, two and a half
cups flour; add two well-beaten eggs
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