Cooking for profit

Warm the butter, sugar and molasses together and mix tliem well, when nearly cold agam add the ginger, powder and flour. Roll pieces of the dough in long thin rolls and cut off in pieces large as cherries. PLice on buttered pans with plenty of room between. Bake light 420— Brandy Snaps. 1 pound flour — 4 cups. 8 ounces butter — 1 cup 8 ounces sugar — 1 cup, 2 ounces ground ginger. Lemon extract flavor. 1 teaspoonful soda — rounded measure. > IJ pounds light molasses — 2 cups. Rub the butter into the flour as in making short paste, and add the ginger. Make a hole in the middle of the flour and put in the sugar, molasses and extract; dissolve the soda in a spoonful of waier and add it to the rest. Stir all together, drawing in the flour gradually while stirring. Drop this batter with a teaspoon on baking pans — they need not be greased — and Lake in a slack oven. The snaps run out flat and thin. Take them oflF before they get cold ana bend them to round or tubular shape on a new broom handle. 421— Soft Ginger Nuts— Without Eggs. Make the dough as for brandy snaps, and add to it 8 ounces more flour. Roll it out to a thick sheet and cut out with a small cutter. 422— Sponge Gingerbread— Best Kind. 8 ounces molasses — a teacupful. 3 large tablespoons sugar — 3 ounces. 4 ounces butter — J cup. 1 cup milk or water. 3 eggs. 1 large teaspoon ground ginger. 1 large teaspoon baking powder. 1 pound or quart of flour. Melt the butter in the milk made warm, and pour them into the molasses and sugar, mix, add the eggs, the ginger and powder, and lastly the flour. It is a great improvement to beat the cake thoroughly with a spoon. It is too soft to be handled. Spiead it an inch thick iu a buttered pan or mold. Bake twenty or thirty minutes. Cost of material — molasses 3, sugar 2, butter 8, eggs 7, ginger 1, powder 1, flour 3; 25 cents for about a two quart mold or about 20 cuts in a thin sheet for hotel supper. 423— Common Gingerbread. 12 ounces black molasses — a coffee cup. 4 ounces butter or lard — J cup, 1 egg. 1 tablespoon ground ginger. 1 small teaspoon soda. 1 pound or quart flour. 1 cup hot water. Salt when lard is used. Melt the butter and stir it into the molasses and thea the egg, ginger and soda. The mixture begins to foam. Then stir in the flour, and lastly the hot water, a little at a lime. Bake in a shallow pan. Cost of material — molasses 5, lard 4, egg 2, ginger and soda 3, flour 3; 17 cents for a two- quart pan. Black-Pudding a la Francaise. Chop fine a few large onions, and boil them in salt and water, with a little thyme and bay-leaf. When done, strain them and remove the seasoning herbs. Next cut up in small dice one pound of inside fat of the pig or "flare," and mix it with the chopped onions and a quart of pig's blood ; season with salt, pepper, and some ground spice, and fill up some skins cleaned and prepared for the purpose. Tie the skin with string, so that each pudding may be the length of an ordinary sausage; care being taken to allow a little loose space between each individual pudding, or the skin will burst during the process of cooking. Plunge the puddings in water at boiling-point, and let them remain at the corner of the stove,but without boiling, stirring them occasionally with a wooden spoon.