Ginger Cup Cake

Two cupfuls butter, 2 cupfuls sugar, 1 cupful molasses, 1 cupful cream, 3 eggs, 1 tablespoonful dissolved saleratus, 4 heaping cupfuls flour, 1/2 cupful ginger.

Beat the butter and sugar to a cream: whisk the eggs light, and add to it; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen-cake pans.

Ginger Nuts

Half lb. butter, 1/2 lb. sugar, 1 pint molasses, 2 oz. ginger, 2 tablespoonfuls cinnamon, as much flour as will form a dough, 1/2 oz. ground cloves and allspice mixed.

Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake.

Drop Ginger Cakes

Put in a bowl 1 cupful brown sugar, 1 cupful molasses, 1 cupful butter, then pour over them 1 cupful boiling water, stir well; add 1 egg, well beaten, 2 teaspoonfuls soda, 2 tablespoonfuls each of ginger and cinnamon, 1/2 teaspoonful ground cloves, 5 cupfuls flour. Stir all together and drop with a spoon on buttered tins; bake in a quick oven, taking care not to burn them.