The economical cook book

One cup of butter, one of brown sugar, a larger cup of molasses, three cups of flour same size as used to measure the butter and sugar, and one of milk (small), five eggs beaten light, a tablespoonful of ginger and the same of cloves. Stir the butter and sugar to a cream, add the eggs, then the spice and molasses, then the flour, and last the milk with a teaspoonful of soda dissolved in it. Bake in square tins in a hot oven. * Ginger Cup-cake, No. 1. Five eggs, two coffeecups of molasses, two of brown sugar, two of fresh butter, one of cream or rich milk, six cups of flour, half a cup of powdered cloves and allspice, half a cup of ginger, and a small teaspoonful of soda. Cut the butter into the milk, warm them to melt the butter, stir in the molasses, then gradually add the sugar, acd let it stand if not quite cool. Beat the eggs very light, and stir them in alternately with the flour, add the ginger and other spices, beat the whole very hard for a few minutes, then stir in the soda dissolved in a tablespoon of hot water, and bake in square pans or Turk's head. Ginger Cup-cake, No. 2. One cup of butter, one of sugar, one of molasses, one of sour cream, three of flour, three eggs, a teaspoonful of soda and three of ginger, a little powdered maoe, a teaspoonful of cinnamon. Mix the same as soft gingerbread No. 1. Plain Gingercake. Three-quarters of a cup of butter, one cup of molasses, half a cup of brown sugar, one teaspoonful of soda in a cup of hot water, a teaspoonful of cinnamon, one of cloves, a tablespoonful of ginger, three cups of flour. Stir the butter, sugar and molasses together, warm them slightly, add the spices. When the water the soda was dissolved in is cold, stir it in with the flour ; bake in a slow oven in square pans. Soft Ginger-cake. Six cups of flour, six eggs, four cups of sugar, two of molasses, two of thick milk, two of butter, one and a half tablespoonsful of ginger, and a teaspoonful of pearlash or soda. Beat the eggs, butter and sugar together, then add the molasses, spice and milk, then the flour, and last the pearlash in a tablespoonful of hot water. Bake in square shallow tins. Ginger-cake. A cup and a half of butter, one of brown sugar, two of molasses, four eggs beaten together, four cups of flour, two tablespoonsful of ginger, three-quarters of a nutmeg grated, three-quarters of a cup of sour cream, and a small even teaspoon of saleratus or soda. Beat all together, and bake in square pans | add the cream last. A pound of raisins stoned, and the same of currants washed and dried makes it a very nice fruit-cake. Ginger-cake. Two pounds of flour, a quarter of a pound of butter, four cupfuls of molasses, two of milk, five eggs, two heaping tablespoonsful of ginger. Bake in square pans. * Orange Gingerbread. Sift two pounds and a quarter of flour, stir in it three-quarters of a pound of light-brown sugar, an ounce of ground ginger, an ounce of allspice, and six ounces of candied orange-peel cut small. Warm three-quarters of a pound of butter and stir it in, then mix to a dough with molasses, roll it out very thin, using as little flour as possible, cut it in small round cakes, and bake in a quick oven. Gingerbread. One pint of molasses, half a pint of melted butter and lard mixed, one coffeecup of light-brown sugar, two teaspoonsful of cinnamon, three of ginger, a little grated nutmeg, and enough flour to make it stiff enough to roll out; roll as thin as you can, cut in round cakes, and bake in a quick oven. * Crisp Gingerbread.