Sponge Gingerbread (eggless.)+

5 cups flour.

1 heaping tablespoonful butter.

1 cup molasses.

1 " sugar.

1 " milk (sour is best).

2 teaspoonfuls saleratus, not soda, dissolved in hot water. 2 teaspoonfuls ginger.

Mix the molasses, sugar, butter; and spice together; warm them slightly, and beat until they are lighter in color by many degrees than when you began. Add the milk, then the soda, and having mixed all well, put in the flour. Beat very hard five minutes, and bake in a broad, shallow pan, or in pate-tins. Half a pound of seeded raisins cut in pieces will be a pleasant addition.

Try this gingerbread warm for tea or luncheon, with a cup of hot chocolate to accompany it, and you will soon repeat the experiment.

Plain Gingerbread

2 cups molasses.

1/2 cup lard.

1/2 " butter.

2 tablespoonfuls soda dissolved in hot water.

2 tablespoonfuls ginger.

1 cup sour milk.

Thicken with flour to a soft dough.

Warm the molasses, lard, butter, and ginger, and beat them ten minutes before adding the milk, soda, and flour. Roll out, cut into shapes, and bake in a quick, but not too hot oven. Keep in a tight tin box. Brush over with white of egg while hot.

Gingerbread Loaf (No. 1.)

1 cup butter. 1 " molasses. 1 " sugar. 1/2 " cold water. 1 tablespoonful ginger. 1 teaspoonful cinnamon. 1 soda, dissolved in boiling water.

Flour to make stiff batter.

Melt the butter, slightly warm the molasses, spice, and sugar, and beat together ten minutes. Then put in the water, soda, and flour. Stir very hard, and bake in three small loaves. Brush them over with syrup while hot, and eat fresh.

Loaf Gingerbread (No. 2.)

1 cup butter.

2 cups molasses.

1 tablespoonful ginger.

2 eggs, very well beaten. 1 teaspoonful saleratus.

1 cup milk, sweet or sour. If sour, heap your spoon with saleratus.

Flour to the consistency of pound cake.

Spiced Gingerbread

1 lb. flour.

1 " sugar. 1/8 " butter.

5 eggs.

1/2 teaspoonful soda dissolved in hot water.

3 tablespoonfuls sweet milk.

1 large tablespoonful ginger.

1 teaspoonful cloves.

Cream the sugar and butter, stir in the beaten yolks, the milk and spice, the soda, and when these are well mixed, the flour. Bake in two square or round loaves.

Sugar Gingerbread

1 cup of butter.

2 cups of sugar.

1 cup sour cream or milk.

3 eggs.

1 teaspoonful soda dissolved in hot water.

2 teaspoonfuls ginger.

1 teaspoonful cinnamon.

5 cups of flour, or enough to roll out soft. Cut in shapes, brush over with white of egg while hot, and bake.

Bread Cake

On baking-day, take from your dough, after its second rising - 2 cups risen dough. Have ready, also -

2 cups white sugar.

1 cup butter, creamed with the sugar.

3 eggs.

1 even teaspoonful soda, dissolved in hot water.

2 tablespoonfuls sweet milk - cream is better. 1/2 lb. currants, well washed and dredged.

1 teaspoonful nutmeg. 1 " cloves.

Beat the yolks very light, add the creamed butter and sugar, the spice, milk, soda, and dough. Stir until all are well mixed; put in the beaten whites, lastly the fruit. Beat hard five minutes, let it rise twenty minutes in two well-buttered pans, and bake half an hour or until done.