The new Kentucky home cook book

SOFT GINGER-BREAD. Take two cupfuls of brown sugar, two cupfuls of molasses, two cupfuls of butter, two cupfuls of milk, six cupfuls of flour, five eggs, one small tea-cupful of ground ginger, one table-spoonful of ground cloves and allspice, one tea-spoonful of soda dissolved in the milk. Beat the eggs without separating them, add the sugar, then the molasses, next the flour, then the milk, soda, and spices. Melt the butter and put in last. Grease the pan used for bread, pour in the batter, and bake in a moderate oven. Grandma Kogers. HARD GINGER-SNAPS. Take one pint of molasses, one table-spoonful of lard, and one table-spoonful of ginger boiled together. When taking it off the stove, stir in a tea-spoonful of soda. Use flour enough to roll thin. Do not put the flour in until the molasses gets cool. Louie Brewer. GINGER-NUTS. Take one quart of molasses, three pints of flour, one pint corn meal one pound of butter, one-half pound of brown sugar, one ounce of allspice, one tea-spoonful each of cloves and cinnamon, two ounces of ginger. Put the molasses in a cup, then add butter and sugar. Set the cup in a pan of boiling ■water until all is dissolved. Mix spices with the flour and meal, afterward knead all together, and cut into small cakes. Bake one-quarter of an hour. SOFT GINGER-BREAD. Take three cupfuls of flour, one cupful of butter, one cupful of brown sugar, one cupful of molasses, one cupful of The New Kentucky Home Cook Book. sour cream, four eggs beaten separately. Cream the butter, sugar, and molasses together, add the eggs and flour, then the cream, one tea-spoonful each of ground cloves, cinnamon, nutmeg, and ginger, two cupfuls or more of fruit, one tea-spoonful of soda stirred into the molasses. Add the whites of the eggs last, stirring them lightly through. Mrs. Fleming. HARD GINGER-CAKE. Take two eggs, one pint of molasses, one tea-spoonful of soda, beat them together, add one large table-spoonful of lard, a pinch of salt, ginger to taste, flour to make stiff. Roll not too thin, and bake quickly. Mrs. II. Bierbower. GINGER POUND-CAKE. Take two cupfuls of butter, two cupfuls of sugar, two cupfuls of molasses, two table-spoonfuls of ginger, one and one-half tea-spoonful of soda dissolved in the warm molasses, one table-spoonful of cinnamon, one nutmeg, one teaspoonful of ginger, one tea-spoonful of essence of lemon, six eggs, six cupfuls of flour. Beat the butter and sugar to a cream; eggs beaten separately. Add molasses, flour, and spices, and beat well together for a few minutes. Bake in a large cake-mold in a moderate oven. Mrs. Bridges. COFFEE CAKE. Take one cupful of molasses, one cupful of sugar, one cupful of butter, one cupful of lukewarm coffee, one tea-spoonful of soda dissolved in the molasses, one table-spoonful each of allspice, nutmeg, and cloves. Add plenty of currants, and make stiff with flour. GINGER FRUIT CAKE. Take three and one-half pints of flour; beat together one pint of butter, one pint of sugar, one pint of sweet milk, The New Kentucky Home Cook Book.