1. Two cups sugar, one cup butter, one cup molasses, five cups flour, three eggs, one cup sour milk, two tablespoonfuls ginger, one teaspoonful soda; mix quickly and bake.

2. One pint of molasses, one glass of sour milk or cream, one table-spoonful of soda, one-half pint of melted lard; put the soda into the milk and molasses, and beat to a foam. Make the dough very soft.

3. One egg well beaten, one cup molasses, one cup sugar, one cup of butter, one cap of cold tea, two even teaspoons of soda, flour enough to mix about the consistency of cake. Better baked in two sheets than one, as when too thick the outside will be burned or too hard before it is done through.

4. Melt one-half a cup of butter in one cup of molasses and one of sugar, allowing the mixture to become hot; then add one tablespoon of ground ginger, one teaspoon of ground cinnamon, one cup of sweet milk, five cups of flour stirred in with a full half teaspoon of soda; bake in two flat tin pans or gem irons.

Soft Gingerbread

1. One cup of sugar, one cup of butter, one cup of sour cream, one cup of New Orleans molasses, four cups of sifted flour, one tablespoon-ful of ginger, two tablespoonfuls of soda, the grated rind of one lemon, three eggs well beaten; stir the butter and sugar together, then add eggs, milk, and flour.

2. Six cups of flour, one cup of butter, one cup of milk, either sweet or sour, two cups of molasses, one cup of brown sugar, three eggs, one tablespoonful of ginger, one teaspoonful allspice, one tea-spoonful cloves, one teaspoonful of cinnamon, one teaspoonful soda dissolved in the milk; this makes two large cakes; half portion enough for a small family.

Sponge Gingerbread

1. Mix one cup of molasses, half cup of melted butter, and tablespoonful of ginger; make them quite warm, and add teaspoonful soda, then add one cup of sour milk, two eggs beaten, and flour to make like pound-cake.

2. In two cups of molasses sift two teaspoonfuls of soda and a dessertspoonful of ginger, and a teaspoonful of powdered cinnamon. Stir to a cream; then add four well-beaten eggs, one-half cup of butter, and one-half cup of lard, melted; one cup of sour milk, in which is dissolved three-fourths of a teaspoonful of soda. Mix all together; then add flour to the consistency of pound-cake.

Hard Gingerbread

To one quart flour allow one pint of molasses, in which has been dissolved one dessertspoonful of soda; flavor with nothing but ginger; do not handle too much, and roll and cut in any shape desired.

Ginger Drops

One cup lard, one cup molasses, one cup brown sugar, three eggs, tablespoonful ginger, one tablespoonful soda dissolved in a cup of boiling water, five cups of flour; drop in tablespoons on buttered paper in pans.

Ginger Pound Cake With Fruit

Three-fourths pound sugar, three-fourths pound butter, two pounds flour, six eggs, one quart molasses, one-half pound currants, one-fourth pound raisins, three tablespoonfuls ginger, one teaspoonful cloves, two teaspoonfuls cinnamon, three teaspoonfuls baking-powder, three table-spoonfuls milk; mix all well, and bake one hour.