HARD GINGERBREAD.

Two cups of Porto Rico molasses, one cup of
brown sugar, one cup of butter, two tablespoonfuls of
ginger, flour to make the dough stiff enough to roll.
It requires to be kneaded thoroughly. It is better
that the dough be made the day before the cakes are
to be baked that it may dry a little, as they are
spoiled if too much flour is added. Roll thin, cut in
oblong cakes with a jagging iron, or in any way to
suit the fancy.

BRANDY SNAPS.

One pound of flour, a quarter of a pound of but-
ter, a quarter of a pound of brown sugar, three-quar-
ters of a pound of maple syrup. Mix the ingredients
well together and drop on greased paper ; if it runs
too much add flour’, if not enough add more maple
syrup.

Tags: soups and stews, crock pot recipes, restaurant recipes, campfire cooking, Cooking