easpoonful of ginger, one
even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg,
two tablespoonfuls of brown sugar. Beat the egg, sugar and spice
together, add the molasses and one cup of flour, then the cream, after
that the other cup of flour with the soda sifted together. It should be
a thick batter, and if not thick enough add a little more flour--not
more than half a cup. Bake in a shallow pan. When done the cake should
be about two inches thick. Ice with boiled icing.

GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one cup of sugar, a third of
a cup of butter, a cup and a half of flour, half a teaspoonful of cream
of tartar, a quarter of a teaspoonful of soda sifted together with the
flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon,
and half a teaspoonful of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of brown sugar, one cup
of sour milk, three and a half cups of flour, half a teaspoonful of
soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat
butter and sugar to a cream, stir in the molasses and spice, add a cup
of the flour, then part of the milk, mix the soda with the rest of the
flour and stir in alternately with the milk. Bake in shallow pans in a
moderate oven.

GINGER CAKES.

Three-quarters of a pound of butter, three-quarters of a pound of
granulated sugar, one pound of flour, one teaspoonful of ginger, two
even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
out, cut in small round cakes, brush over with white of egg, and
sprinkle with sugar and finely chopped almonds. Bake in a slow oven.

GINGER SNAPS.--No. 1.

Rub three-quarters of a pound of butter into a pound of sifted flour and
mix in half a pound of brown sugar, add six tablespoonfuls of ginger,
one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,
stir in a pint of Porto Rico molasses and the grated peel of a large
lemon, add at the last a teaspoonful of soda dissolved in tepid water.
Beat the mixture hard with a wooden spoon, make it into a lump of dough
just stiff enough to roll. Cut in small cakes and bake in a moderate
oven.

GINGER SNAPS.--No. 2.

One pint of Porto Rico molasses, one pound of brown sugar, one pound of
butter, two pounds of flour, two tablespoonfuls of ginger, two of
cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and