Soft Gingerbread

1 cup brown sugar 3 cups flour sifted with 1 tablespoon ginger 1/2 teaspoon soda 1 cup sour milk.

1/2 cup shortening.

1 teaspoon cinnamon.

1 teaspoon baking powder.

1/2 teaspoon salt.

3 eggs.

Cream butter and sugar Sift flour and spices and add alternately with the milk in which soda has been dissolved; then add one egg at a time, beating vigorously with each additional egg. Pour into buttered tin and bake in moderate oven.

Melba Burden, Sonora, Calif. University of California.

Ginger Bread

Put one cup molasses in bowl with one-half cup butter and one-half cup granulated sugar. Pour over this one cup boiling water with one large teaspoon soda dissolved in it, and let cool. Add one teaspoon each of cinnamon and ginger, 2 1/2 cups flour, two well-beaten eggs (1 cup walnuts and one cup raisins if desired).

Josephine Compton, Ann Arbor, Mich. University of Michigan.

Hot Water Gingerbread

1 cup molasses.

2 1/4 cups flour.

1 1/2 teaspoon ginger.

1/2 cup boiling water 1 teaspoon soda 1/2 teaspoon salt.

4 tablespoons melted butter.

Pour water over molasses and add the dry ingredients (sifted together). Beat for about two minutes and bake in a buttered pan for thirty minutes in moderate oven.

Frances Barron, Wilmette, Ill. Northwestern University.

Angel Gingerbread

1/4 cup sugar 1 tablespoon shortenin 1/3 cup boiling water 1/4 teaspoon cloves 1/2 teaspoon nutmeg.

1/2 cup molasses 1 teaspoon soda 1 egg.

1/2 teaspoon cinnamon 1 1/4 cups flour.

Mix well and bake in moderate oven.

Serve hot with whipped cream - when used as a dessert. Serves six persons.

Louise Whitmore, New Haven, N. Y.

Boston University.