Ginger Bread

Half lb. moist sugar, 2 oz. ground ginger, 1 lb. flour, 1/2 lb. butter, 1/2 lb. molasses.

Put the butter and molasses into a jar near the fire; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, 15 minutes.

Honeycomb Ginger Bread

Half lb. flour, 1/2 lb. coarsest brown sugar, 1/4 lb. butter, 1 dessertspoonful allspice, 2 dessertspoonfuls ground ginger, the peel of 1/2 lemon, grated, and the whole of the juice; mix all these ingredients together, adding about 1/2 lb. molasses so as to make a paste sufficiently thin to spread upon sheet tins.

Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about 4 inches square), and roll each piece round the fingers as it is raised from the tin.