Soft Gingerbread

One cup sugar. 1 cup New Orleans molasses, ½ cup butter, ½ cup lard, 1 cup boiling water in which 2 level teaspoons soda have been dissolved, 3 cups rifted flour, 1 teaspoon each of cinnamon and ginger. - Mrs. Lawson M. La Fetra.

Gingerbread

One cup sour cream, 1 cup sugar, ½ cup molasses, 2 eggs. 1 even teaspoon ginger, 1 rounded teaspoon soda, ½ teaspoon cinnamon, ¼ teaspoon cloves. ¼ teaspoon mace, about 3 cups flour. - Mrs. P. C. Daniels.

Ginger Bread

Two-thirds cup molasses, 2-3 cup sugar (brown), 1 cup sweet milk, 1 teaspoonful saleratus. 1 teaspoonful cream tartar, 1 teaspoonful ginger, ½ teaspoonful salt, 2½ cupfuls flour. This makes fine ginger bread. Original recipe of Hor-acio Raffo. pastry cook of Palace Hotel, San Francisco.

- Mrs. Chase.

New York Ginger Bread

Cream 1 cup of butter. Add to it 1 cup of sugar. 4 eggs, yolk and whites beaten separately, 4 cups of flour, 1 teaspoon of cinnamon, 1 teaspoon of ginger. Then in another dish mix 1 cup of sour milk with one cup of molasses, 2 teaspoons of soda dissolved in 2 tablespoons of hot water, 1 teaspoon of salt. Then turn this into the other and mix well. Bake slowly.

- Mrs. Helen Mitchell.

Hot Water Gingerbread

One cup molasses, ½ cup boiling water, 2¼ cups flour, 1 teaspoon soda, 1½ teaspoons ginger, 1 teaspoon salt, 4 tablespoons melted butter. Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter and beat vigorously, pour into buttered pan and bake 25 minutes in a moderate oven. - Mrs. L. P. Mattatall.

Gingerbread

One cup molasses, l½ teaspoons soda, 1 cup sugar, 2½ cups flour, ½ teaspoon salt, 1 egg, ½ cup butter, 1 cup boiling water, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup raisins or ½ cup chopped nuts. Mix molasses and soda well. Add dry ingredients sifted, then well beaten egg, melted butter and boiling water lastly. - Mrs. A. R. Heald.

Soft Gingerbread

Two eggs, 1 cup butter, 1 cup sugar, 1 cup molasses, 1 cup buttermilk, 1 tablespoon soda, 3 cups flour, 1 teaspoon ginger. - Mrs. E. W. Stewart.

Soft Gingerbread

One and a half cups Orleans molasses, ½ cup brown sugar, ½, cup butter, ½ cup water, 1 teaspoon soda, 1 teaspoon allspice, ½ teaspoon ginger, 1 apple sliced fine, 3 cups flour. Heat sugar, molasses, spices and shortening together, then add water and flour with soda sifted in it. Bake in bread pans in moderate oven. - Mary E. Thompson.

Soft Gingerbread

One cup butter, 1 cup sugar, 1 cup molasses, 1 cup sour milk, 4 eggs, 2½ cups flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 2 teaspoons soda. Bake in deep tins from 45 minutes to 1 hour. - Mrs. Otanus Wright.

Soft Gingerbread

One-half cup sugar, 1 heaping tablespoon butter, ½ cup molasses, ½ teaspoon each cinnamon, cloves and ginger, ½ cup boiling water in which is dissolved 1 teaspoon soda,1 ½ scant cups flour. Add last, 1 well beaten egg. Bake in moderate oven. Good eaten warm. - Mrs. J. H. Anderson.

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