1. One cup sugar, one of molasses, one of lard or butter, two eggs, one teaspoonful of ginger, one of cinnamon, one tablespoonful of soda, one of vinegar, a little salt; dissolve the soda in a little warm water; add the vinegar to the soda; let it foam well, then add to the dough; mix hard, roll thin; bake quick.

2. Boil together one pint of molasses (sorghum is excellent for this), one teacupful of shortening (some consider beef suet the "snappiest)," a pinch of salt, a tablespoonful of ginger; let it really boil for about two minutes, then set aside to cool; when cool, add two level teaspoonfuls of soda, and beat all together, thoroughly; add flour to make a dough as soft as you can roll out very thin; cut into shapes, and bake in a hot oven, not too hot, as they scorch very easily.

3. Two cups of molasses, one cup of brown sugar, one cup of butter or lard, one tablespoonful ginger, one teaspoonful of soda, dissolved in a very little hot water; mix very thick, and roll thin.

4. One-half teaspoonful each, of salt, soda and ginger, three table-spoonfuls of boiling water, three tablespoonfuls of melted lard; put in a teacup, and fill up with New Orleans molasses. Roll very thin, and as soft as you can. Bake in a quick oven. They will keep for weeks.

5. One full cup of shortening, two cups of brown sugar, two of molasses; boil together a short time, and then let cool. Sift four cups of flour with one-half tablespoonful of ground cloves, one-half tablespoonful of cinnamon, one tablespoonful of allspice, two of ginger, one nutmeg, last of all, one teaspoonful of soda, dissolved in hot water; then let cool. It is better to use one part butter. Make in small rolls with the hand, then cut in pieces the size of a hickory nut, giving them plenty of room in the pans to spread. Bake in a moderate oven. Let them cool before taking out the pans.

6. One coffeecup New Orleans molasses, one cup butter, one cup sugar; place them on the stove, and let it come to a boil, then take off immediately, and add teaspoon soda, and a tablespoon of ginger. Roll thin and bake quickly.

Ginger Cookies Of Attrition Flour

One cup New Orleans molasses, one-half cup sugar, one-half cup butter, one-half cup water, one egg, one heaping teaspoon soda stirred into the molasses, and one heaping teaspoon ginger. Mix till smooth, roll thin, and bake quick.

Ginger Cookies

One cup of molasses, one egg, one-half cup brown sugar, one-half cup butter, one teaspoon soda, one tablespoon ginger; flour to roll.

Soft Ginger Cookies

Two teacups New Orleans molasses, one teacup of melted lard, one teacup of boiling water, four teaspoonfuls of soda, bought in bulk, one teaspoonful of ginger. Pour the boiling water on the soda; do not knead too stiff. Bake with steady heat.

Cheap Ginger Cookies

One cup molasses, one cup brown sugar, one cup warm water, one cup lard, two tablespoons ginger, one tablespoon soda (dissolved in water), one teaspoon powdered alum, put in last. Mix soft; bake quickly.