1/2 cup margarine 1 scant cup pastry flour or 7/8 cup rye flour

2/3 cup sugar 1 tablespoon ginger 1/2 cup molasses

Heat molasses to boiling point, add shortening; then, while stirring constantly, add slowly flour which has been sifted with ginger and sugar. Drop small portions, two inches apart, from tip of spoon on oiled pans. Bake in slow oven, cool slightly, and roll over handle of wooden spoon. This makes five or six dozen rolls. Serve with coffee, or for afternoon tea.