GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one
cup of sugar, a third of a cup of butter, a cup and a
half of flour, half a teaspoonful of cream of tartar,
a quarter of a teaspoonful of soda sifted together
with the flour, two eggs, one teaspoonful of ginger,
one teaspoonful of cinnamon, and half a teaspoonful
of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of
brown sugar, one cup of sour milk, three and a half
cups of flour, half a teaspoonful of soda, five eggs,
ginger, allspice, cloves and cinnamon to taste. Beat
butter and sugar to a cream, stir in the molasses and
spice, add a cup of the flour, then part of the milk,
mix the soda with the rest of the flour and stir in al-
ternately with the milk. Bake in shallow pans in a
moderate oven.

GINGER CAKES,

Three-quarters of a pound of butter, three-quar-
ters of a pound of granulated sugar, one pound of
flour, one teaspoonful of ginger, two even teaspoon-
fuls of soda sifted with the flour. Mix well together.
Roll out, cut in small round cakes, brush over with
white of egg, and sprinkle with sugar and finely
chopped almonds. Bake in a slow oven.

GINGER SNAPS

Rub three-quarters of a pound of butter into a
pound of sifted flour and mix in half a pound of
brown sugar, add six tablespoonfuls of ginger, one
teaspoonful of powdered cloves, and two teaspoon-
fuls of cinnamon, stir in a pint of Porto Rico mo-
lasses and the grated peel of a large lemon, add at
the last a teaspoonful of soda dissolved in tepid
water. Beat the mixture hard with a wooden
spoon, make it into a lump of dough just stiff enough
to roll. Cut in small cakes and bake in a moderate
oven.

GINGER SNAPS, No. 2.

One pint of Porto’ Rico molasses, one pound of
brown sugar, one pound of butter, two pounds of
flour, two tablespoonfuls of ginger, two of cinna-
mon, half a tablespoonful of allspice, a teaspoonful
of nutmeg and half an ounce of soda. Beat butter
and sugar to a cream, add the spice and molasses,
mix the soda with half of the flour and stir all to-
gether. Roll thin, cut in small cakes and bake in a
moderate oven.

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