1/2 cupful New Orleans syrup,

1/2 cupful each butter, and sugar,

1/2 cupful sour or butter milk,

1 teaspoonful of soda,

2teaspoonfuls cream tartar, Ginger to taste; flour to thicken.

Mrs. S. W. Conklin.

Ginger Bread

1 cupful of drippings or butter,

1 1/2 cupfuls of syrup,

1 cupful of sugar, 2 eggs. Mix thoroughly, add one cupful buttermilk, one large spoonful each of ginger and cinnamon, little nutmeg, allspice and cloves. Sift with flour one large spoonful soda and stir as thick as possible.

Mrs. E. L. Baker.

Ginger Bread

1 tablespoonful of butter, 1 tablespoonful of lard, 1 tea spoonful of ginger, 1/2 cupful of sugar, 1 egg, 1/2 cupful of N. 0. molasses. Into which stir until foaming one tea-spoonful of soda, one and a half cupfuls of sifted flour; beat well, and add one-half cupful of boiling water. Rake twenty minutes in a moderate oven.

Mrs. Wm. Johnson,

Santa Cruz.

Fruit Ginger Bread

1 cupful of butter,

1 cupful of sugar,

1 cupful of molasses,

1 cupful of milk,

4 cupfuls of flour, 1 egg,

1 teaspoonful of ginger,

3 teaspoonfuls of baking powder,

Raisins and nuts to suit.

Mrs. J. P. Parker, Santa Cruz.