CAKES. 279 



1 cup of lard, 1 cup of brown sugar, 1 pt. of molasses, 1 table-spoonful of 

 ginger, 1 cup of sour milk, 2 tea-spoonfuls of soda, 1 pt. of flour — use more, if 

 needed. Melt lard and butter together, stir in the ginger, sugar and molasses; 

 dissolve the soda in the milk; stir all together, put in the flour, roll out thin, 

 cut and bake in a quick oven. 



Bemarks. — If made sufficiently stiff, properly baked, allowed to get cold, 

 then kept from the air, they will keep hard a very long time. 



Ginger Snaps. — Here is the way they make them in the Old Bay State 

 CMassachusetts), and they consider them very excellent: Molasses, 1 cup; but- 

 ter, 2 table-spoonfuls; ginger, 1 table-spoonful; saleratus, 1 tea-spoonful; flour. 

 Directions — Boil the molasses and stir in the butter, ginger and saleratus, 

 rolled fine; and stir the flour in while hot; roll out thin, cut and bake. 



Ginger Snaps. — Sugar, 2 cups; 2 eggs; fried meat gravy, 1 cup; cidet 

 vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful; 

 flour enough to roll ; bake in a quick oven. Jlrs. R. S. Armstrong is responsi- 

 ble for this. 



Ginger Snaps.— I will give you another from the "Indiana Dutch 

 Girl," of Tillmore, Ind..; Lard or butter, 1 cup; New Orleans molasses, 1 cup; 

 ginger, 1 table-spoonful; soda, 1 heaping tea-spoonful; flour enough to make a 

 stiff dough; roll quite thin, cut with cake cutter and bake quick. 



Ginger Drop Cake. — Shortening, % cup; sour milk, 1 cup; brown 

 sugar, 1 cup; molasses, 3^ cup; 2 eggs; ginger, 1 tea-spoonful; soda, 1 round- 

 ing tea-spoonful; flour enough to make a thick batter, to drop from a spoon, in 

 drops as large as an egg, in a bread pan, far enough apart not to touch. To 

 be eaten warm. 



Remarks. — In this, and the foregoing "snap" recipes, you have a sufficient 

 variety for the hard or drier kind of ginger cakes; hence I now take up the 

 softer gingerbread, for which I have several excellent recipes. 



Gingerbread for Training.— This recipe was sent to the Detroit 

 Tribune by a "Mrs. D.," of Atchison, Kan., in answer to "Uncle Ben's" 

 inquiry for a recipe for making " training" gingerbread; and although she was 

 not positive that it was ever used to " train " by, yet she thinlis it good enough: 

 "Molasses, 1 cup; butter, % cup; boiling water, % cup; ginger, 1 tea-spoonful; 

 soda, 1 tea-spoonful; flour. Dfrections — Pour the water on to the butter and 

 when cool add the rest and flour enough to roll. When baked wet the top with 

 molasses, diluted considerably with water, and sprinkle with sugar. It will be 

 found toothsome." 



Gingerbread, Alice's.— This was furnished to the "Household Depart- 

 ment" of the Blade by Elizabeth Kent, of Burlington, Vt., but for a plain, 

 small cake or loaf, with quite a ginger flavor, it can be depended upon: 

 "Molasses, 1 cup; boiling water, 1 cup; butter, 1 table-spoonful; ginger, 1 

 table-spoonful; soda, 1 tea-spoonful; thicken to pour." 



Rc7n/trkx. — Pouring the hot water upon the butter, and then putting in the 

 molasses to help cool it, as in the next recipe above, and when cool, the other 

 articles, and baking in a moderately hot oven, is the order of proceeding. 



