The Pattern cook-book

GINGER COOKIES, NO. I. One cupful of sugar. One cupful of butter. One cupful of molasses. One-third cupful of vinegar. Flour to thicken. One tea-spoonful of salt. One tea-spoonful of soda. One table-spoonful of ginger. One egg. Rub the butter and sugar together, add the eggs well beaten, the salt and ginger, and stir all well together until smooth. Dissolve the soda in the vinegar, stir the vinegar into the molasses, and add the latter to the mixture. Beat all well together, and put in enough flour to admit of rolling out properly, taking care that no more flour is used than is necessary to prevent the cakes sticking to the board. Roll quite thin, cut the cookies out, and bake them in a quick oven. These cookies are very delicious and are especially prized by children. GINGER COOKIES, NO. 2. Two cupfuls of molasses. One cupful of butter. One-half cupful of sugar. One tea-spoonful of ginger. One tea-spoonful of soda. One-half tea-spoonful of salt. One-half tea-cupful of cold water. Flour to thicken. Place these ingredients together the same as in the preceding recipe, dissolving the soda in the cold water. Roll the dough thin, having added no more flour than will keep the dough from sticking to the board. Cut out and bake in a quick oven. GINGER COOKIES WITH COFFEE. One cupful of molasses. One cupful of strong coffee. One cupful of brown sugar. One-half cupful of lard. One-half cupful of butter. One table-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda. Three tea-spoonfuls of cold water. Flour to thicken. Beat the butter and lard well together. Dissolve the soda in the water, and stir it into the molasses, which add to the butter and lard. Add the spice and coffee and sufficient flour to make a soft dough ; roll the dough three-quarters of an inch thick, cut the cakes out, and bake them fifteen minutes in a rather quick oven. GINGER SNAPS. Two cupful s of molasses. One-half cupful of butter. Flour to thicken. Two tea-spoonfuls of ginger. One tea-spoonful of cinnamon. One-half tea- spoonful of allspice. One tea-spoonful of baking-powder. Place the molasses and butter on the fire in a stew-pan, and scald them well. Set the pan aside, and when the molasses has cooled, add the rest of the ingredients, putting in only enough flour to make the dough roll nicely. Bake the snaps in a quick oven. GINGER-CAKES. One pint of molasses. One cupful of brown sugar. One cupful of hot water. - Ten table-spoonfuls of melted lard. One table-spoonful (scant) of soda. One and one-half table-spoonfuls of ginger. Flour to thicken. Dissolve the soda in the hot water, and add it to the molasses. Place the lard and sugar together, and stir with them the molasses and the ginger, and flour to roll out. Bake in a quick oven. GINGER DROP-CAKES. One cupful of molasses. One cupful of sugar. One cupful of hot water. One-half cupful of butter. Four and one-half cupfuls of flour. One egg. One table-spoonful of ginger. One table-spoonful of soda. Mix as directed in the preceding recipe ; drop the mixture by spoonfuls into a buttered baking-pan, and bake in a rather quick oven. SOFT GINGERBREAD.