One qt. flour and one-half lb. butter mixed. Add one cupful sugar, one cupful molasses, one teaspoonful ginger and one-half teaspoon-ful each of cloves and cinnamon. Roll very thin and bake in moderate oven.

Mrs. C. L. Pioda.

Ginger Snaps

1 cupful each of molasses and sugar,

1/2 cupful each butter and lard,

1 teaspoonful soda stirred in molasses,

1 small tablespoonful of ginger, Pinch of black pepper.

Mix very stiff with flour. Currants, raisins, citron and other spices may be added which greatly improves the snaps. Are better at the end of second week.

Mrs. H. Fry.

English Ginger Snaps

2teacupfuls of flour,

1 level tablespoonful of ginger, 1 cupful each of butter and sugar, 1 1/2 cupfuls of syrup. Put ginger in the flour and rub in butter until well mixed, then put in sugar, then syrup and mix well until smooth. Take a greased tin and spread a teaspoonful of the dough three inches apart. Bake in moderate oven and watch carefully until a light brown. Do not be alarmed at seeing them boil and bubble while they are in the oven; when baked, cool a little, and while still soft take from tin and place them over a round stick about the size of broom handle until cold; this will give them a curved appearance. Keep air tight.

Mrs. J. W. Rowling.

Ginger Snaps

1 cupful butter,

1/2 cupful lard,

1 cupful each sugar, and molasses,

1 grated nutmeg,

1 tablespoonral cinnamon,

1 tablespoonful ginger. Place on stove to get warm; remove, add three eggs, tablespoonful soda and flour to roll; very nice if one wishes to add cupful chopped walnuts.

Mrs. C. M. Hansen.

Ginger Drop Cakes

1 cupful each molasses and sugar,

1 cupful butter,

1 tablespoonful ginger. Put these in a basin, let boil, then cool and add one tablespoonful soda, one cupful boiling water, one teaspoonful cinnamon; stir in flour to make stiff batter so that it will not run. Drop in tablespoonfuls in buttered tins, giving plenty of room; bake in hot oven. C. D.