GINGER SNAPS. MRS. HARRY TRUE.
One cup molasses (scalded), one cup brown sugar, one cup butter, one
tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup
water, flour to roll out stiff.
GINGER COOKIES. MRS. JACOB HOBERMAN.
One pint of molasses, one cup of sugar, one cup of lard, one pint of
sour milk, one tablespoon of soda, one tablespoon of ginger, one
tablespoon of cinnamon, three eggs.
GINGER COOKIES. MRS. CHAS. MOORE.
One pint New Orleans molasses, and one cup butter; let come to a boil;
take from fire, and cool, then dissolve an even tablespoonful soda in
hot water. Pour into molasses, and stir. Mix in enough flour to
roll, and two tablespoons ginger.
GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half
ounce alum, one-half pint warm water, one ounce soda, two tablespoons
ginger, flour enough to stiffen, and roll. Beat an egg well, and
spread on the top of cakes just before baking.
SUGAR SNAPS. MRS. SUSIE SEFFNER.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one
tablespoon ginger.
SAND CAKES. MRS. ABBIE A. LUCAS.
One pound corn starch, one-half pound butter, one pound sugar, eight
eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a
cream; then add one egg and a little corn starch alternately until the
whole is in. Bake a light brown in patty pans, in a quick oven.
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